Preheat the oven to 250°F. Cut the cornbread into 1-inch cubes and spread in a single layer on an ungreased baking sheet. Bake until dried and light brown, about 1 hour. Set aside to cool

In a medium skillet, cook ground sausage until no pink remains. Transfer to an extra large mixing bowl.

In the skillet, add 2 tablespoons of butter to the leftover fat. Add the onions and celery and saute over medium heat until the vegetables are tender and the onion is translucent. Add the minced garlic and saute 1-2 minutes more. Transfer the vegetable mixture to the mixing bowl with the sausage.

Add the cooled cornbread cubes to the sausage and vegetable mixture. Toss gently to combine the ingredients.

In a separate bowl, whisk together the chicken broth, eggs, milk, salt, pepper, thyme, and sage.

Pour the broth/egg mixture over the cornbread mixture in the mixing bowl. Gently toss the ingredients together.

Transfer the stuffing mixture to a greased 9x13 baking dish. Cut the remaining 4 tablespoons of butter into pieces and spread them over the top of the stuffing.

Bake for 40 minutes, until the stuffing is cooked through and the top is golden brown.

Garnish with freshly chopped parsley, or herbs, before serving.