Prepare the Ingredients

1. Preheat your oven to 375°F (190°C). Spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray. Set it aside.
2. Cut the cornbread and sourdough into 1-inch cubes. For best results, use slightly stale bread to avoid soggy stuffing.

Cook the Sausage

1. Heat a large skillet over medium-high heat.
2. Add the Italian sausage, breaking it into medium chunks with a wooden spoon. Cook until browned and no longer pink, about 7-9 minutes.
3. Use a slotted spoon to transfer the sausage to a large mixing bowl, leaving the rendered fat in the skillet.

Sauté the Vegetables

1. Melt 1/2 cup of butter in the same skillet over medium heat.
2. Add the chopped celery, red onion, salt, and pepper. Cook for 5-7 minutes until the vegetables are softened and translucent.
3. Add the garlic and cook for 1 additional minute.
4. Remove the vegetable mixture from the skillet and add it to the bowl with the sausage and bread cubes.

Combine the Ingredients

1. In a medium bowl, whisk together 1 cup of chicken broth, heavy cream, eggs, parsley, and thyme.
2. Pour this mixture over the sausage and bread mixture. Gently toss until evenly combined.

Assemble the Stuffing

1. Pour the mixture into the prepared baking dish.
2. Drizzle the remaining 1/2 cup of chicken broth over the top to ensure moisture.

Bake the Stuffing

1. Cover the dish tightly with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake uncovered for an additional 30 minutes, or until the top is golden brown and bubbling.

Serve and Enjoy

1. Let the stuffing rest for 10 minutes before serving. This allows the flavors to settle and makes it easier to portion.