1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar casserole dish.
2. In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, sautéing until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 8-10 minutes. Drain any excess fat if necessary.
4. Transfer the sausage and vegetable mixture to a large mixing bowl. Add the crumbled cornbread, fresh parsley, sage, and rosemary. Toss gently to combine.
5. In a separate small bowl, whisk together the beaten eggs and warmed chicken broth. Pour this mixture over the cornbread and sausage, gently folding to moisten the bread evenly. The mixture should be moist but not soggy.
6. Season with salt and freshly ground black pepper to taste. If you’re adding nuts for a bit of crunch, fold them in now.
7. Pour the stuffing mixture into the prepared baking dish, spreading it out evenly.
8. Bake uncovered for 35-40 minutes, or until the top is golden brown and slightly crisp, and the stuffing is heated through.
9. Remove from the oven and let it rest for 5-10 minutes before serving. This helps the flavors meld and makes it easier to scoop.

A little tip from my own kitchen: When I’m prepping this stuffing, I like to reserve some of the sausage fat after cooking. A spoonful drizzled into the stuffing before baking adds an extra layer of richness that reminds me of my mother Elena’s flair for improvisation. It’s those little tweaks that make the recipe feel truly personal.