- Follow WBP box directions to create a double batch of golden cornbread. Use a cast iron pan for extra crunchy edges.
- Preheat oven to 250 degrees Fahrenheit and set oven rack to middle position. Cut cornbread into 1-inch and toast on a rimmed baking sheet in the oven, about 1 hour. Let cool.
- Saute sausage in large nonstick pan until browned. Transfer to extra large mixing bowl, leaving fat in the pan.
- Saute onion, celery, and garlic in pan until softened. Remove from heat and add herbs. Let cool. Add vegetable mixture to sausage, combine.
- In a small bowl, whisk together eggs, milk and broth until well combined.
- Preheat oven to 350 degrees Fahrenheit and grease a 9 x 13 baking pan
- Add toasted cornbread to sausage and vegetables, setting aside a quarter for topping. Pour egg mixture into bowl and gently mix until cornbread is saturated. Let sit 10 minutes.
- Transfer stuffing to pan and evenly distribute. Arrange saved cornbread over the top. Bake about 35 minutes, or until golden brown and crisp. Serve warm.
