Sausage Cornbread Stuffing

This makes an aluminum roasting pan full of stuffing. Do not try to fit in a 9 x 13 pan. Use a big bag of stuffing cornbread cubes. Pour cornbread cubes and stuffing mix together in a very large bowl. Set aside. In a pan over medium heat, saute celery and onion until translucent and tender. Pour into stuffing bowl. In same pan, melt one stick butter and pour that over stuffing. Mix veggies,bread and butter together with spoon, let set. In same pan, fry and crumble sausage. Drain off grease and set aside. Pour the first four cups of broth over cornbread. Mix really well making sure the saturate all the cornbread. Wait one hour. Check stuffing to ensure all liquid has been absorbed. If the cornbread looks like cubes still, you need to add more liquid. In the end, you want it to look almost like a chunky polenta. Wait at least 15 to 30 minutes each time you add more liquid. I usually use 6 to 8 cups broth. Once you have the right consistency, stir it really well and then add sausage and stir again. Then whisk two eggs and stir those in. Pour into an aluminum (heavy duty) roasting pan and bake in a 350 degree oven for at least 50 minutes to 1 hour or until set in the middle.