Prepare the cornbread a day ahead: Preheat oven to 375°F (190°C). Grease a 9x9 inch pan. Whisk dry ingredients in a large bowl. In another bowl, whisk buttermilk, melted butter, and eggs. Combine wet and dry ingredients, stir until just mixed. Bake for 25-30 mins until a toothpick comes out clean. Cool completely, cube, and leave out overnight to stale.

On stuffing day, preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish. In a large skillet, cook sausage over medium-high heat, breaking it up, until browned. Remove sausage with a slotted spoon to a large bowl.

Add 1/2 cup butter to the sausage fat in the skillet. Over medium heat, melt butter and add onion and celery. Cook for 10-12 mins until softened. Add garlic and cook for 1 min until fragrant.

Stir in sage, thyme, pepper, and salt. Cook for 1 minute. Pour in 1/2 cup of chicken broth to deglaze the pan, simmer for 2 mins.

Add the dried cornbread cubes to the bowl with the sausage. Pour the entire vegetable and herb mixture from the skillet over the top. Add parsley. Gently toss to combine.

In a separate bowl, whisk the remaining 2 cups chicken broth, heavy cream, and beaten eggs.

Pour the broth mixture over the cornbread mixture. Gently toss until everything is moistened. Transfer to the prepared baking dish.

Cover with foil and bake for 30 mins. Remove foil and bake for another 20-30 mins, until the top is golden and the center is set.

Let the stuffing rest for 10-15 minutes before serving. Garnish with additional herbs if desired.