Preheat your oven to 350F.

Add butter to a large skillet and melt over medium heat. Add the onions and celery along with a pinch of salt. Sauté for several minutes, until the vegetables are aromatic and are starting to soften.

Add the sausage and sauté until it begins to brown. Add the garlic and saute for one more minute. Add the herbs and cook for another 1-2 minutes. Remove from heat.

In a large mixing bowl, add the cubed cornbread and sautéed vegetable & sausage mix. Add 1.5 cups of the chicken stock and gently mix together. Add additional chicken stock in half cup increments until the desired consistency is reached (you want the bread to be wet, but not soggy).

Place in an oven-safe dish (I used this one) and bake for 30-35 minutes, until stuffing is cooked through and crispy on top.

Serve and enjoy!