Step 1

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Brown the sausage in a large skillet over medium-high heat until no longer pink, using a wooden spoon to break up the meat; drain off fat. Add butter, celery, and onion to the skillet with the sausage; cook until tender. Stir in the thyme, rosemary, and sage; cook for 1 more minute.

Step 2

In a large bowl, stir together the sausage mixture, cornbread, cubed bread or biscuits, broth, eggs, parsley, salt, and pepper. You can add a little bit of extra broth, if necessary, so that the mixture is very moist. Remember, the cornbread and biscuits will absorb the liquid and it will continue to dry out in the oven as well. Transfer the stuffing mixture to the prepared baking dish.

Step 3

Bake until lightly browned and set, about 30-40 minutes. If the stuffing starts to look too dry or too dark on top, tent loosely with foil and continue baking until done.