Cornbread stuffing with sausage

Lets do some  math,cornbread stuffing+sausage=the best stuffing ever.Thanksgiving is here  and its time to get into the holiday cheer!!!!!!!!!!!!!!! Thanksgiving is  a important holiday in my house.We make lots of special dishes that we only have on Thanksgiving.I love doing this but I wanted to add something that my whole family loves so we can still have all the flavors and textures.Yes we love cornbread but we also love sausage.So I added some sausage to my cornbread sausage and it is really good.We used to never have cornbread stuffing but then this one year I was probably six-seven years old  my mom decided she wanted to make a cornbread stuffing and lets just say I thought that was a horrible idea. Then she told me about  me about the sausage. I love sausage so I agreed. When me and my sisters were younger we were each aloud to cook two Thanksgiving dishes for our family feast. I would switch off with one dish(I mostly piked apple pie) but no matter what I would always do stuffing,it is my favorite Thanksgiving dish.I was pretty young when I started making stuffing by myself because I have made it so many times. Now it is like my signature dish on Thanksgiving.But now you can makethis and you can love it too.Well nice job you got an A+.ENJOY!!!!!!!!!!!!!!!!!

Ingredients-
1 package of cornbread mix
1 pound sausage cooked and drained
1 tablespoon of butter
3/4 cup chopped onion
3 stalks celery,chopped
1 tspof dried thyme
1 tsp of ground sage
1 tsp of garlic powder
Salt and pepper
1cup vegetable broth

Directions- 
One to two days ahead, make one pan of cornbread according to the box instructions. 
Let this sit out overnight and get a firm (almost hard) crust. 
Put sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside. 
In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool. 
In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper.
 Mix well. 
In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350  for 30 minutes or until heated to 160