Prepare the cornbread based on the package instructions.

When is is baked and cooled, Cut it into 1 inch pieces and allow it to sit out overnight for it to dry out.

Preheat the oven to 350 degrees F and spray a 9X13 baking pan with a non-stick cooking spray.

Brown the sausage in a large skillet over medium high heat. Remove the sausage from the skillet to a large mixing bowl.

Next, add in the butter, onion and celery.

Cook over medium heat until the veggies are tender (approximately 5-6 minutes).

Stir in the minced garlic, salt, pepper and fresh rosemary. Heat for 2-3 minutes until well combined.

Then add them to the bowl with the sausage.

Add the dried cornbread to the mixing bowl.

In a separate bowl, whisk together the eggs and chicken broth.

Pour this mixture over the cornbread and sausage mixture and gently toss until all the ingredients are coated with the egg mixture.

Pour the mixture into the baking pan and bake for 30-35 minutes until the top of the stuffing is golden brown.