Prepare the Pan: Preheat your oven to 350°F / 175°C. Lightly grease an 8x11-inch or similar 2-quart baking dish.

Crumble the Cornbread: In a large mixing bowl, break the cooled cornbread into bite-sized crumbles.

Set aside.

Cook the Sausage and Veggies: Place a large skillet over medium heat.

Add the sausage, onion, and celery.

Cook, breaking up the sausage with a spoon, until the meat is browned and the vegetables have softened.

Drain off any excess grease.

Mix the Wet : In a separate small bowl, whisk the eggs and melted butter together.

Stir in the sage, salt, and pepper to create a seasoned binder.

Combine Everything: Pour the egg mixture over the crumbled cornbread, followed by the cooked sausage and vegetable mixture. Gently fold everything together. Slowly pour in the vegetable broth, stirring until just combined and the cornbread has absorbed the liquid. Be careful not to overmix.

Bake to Perfection: Transfer the dressing mixture to your prepared baking dish and spread it into an even layer.

Bake for 30 minutes, or until the top is beautifully golden brown and the center is set.

Rest and Serve: Let the dressing cool for at least 10 minutes before serving. This helps it set up properly. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Adjust the moisture to your liking. If you prefer a very moist dressing, add an extra ¼ cup of broth. For a drier, crispier top, use slightly less.