Preheat oven to 250°F/120°C. Slice and dice cornbread to preference, you can do either larger chunks or smaller bits (I do a mix of both for texture!). Scatter in a single layer on a rimmed baking sheet and bake, stirring occasionally, until dried out and crisp (45-60 mins). Set aside.
Increase oven temperature to 350°F/180°C and butter generously a 10x8" baking dish (or feel free to use an 8 or 9 inch skillet).
Melt 4 tablespoons of butter (ghee or olive oil) in a skillet or pan over medium heat . Add in the onion and cook until it just begins to brown. Add celery, garlic, a touch of salt and cook, stirring often, until it just begins to caramelize. Transfer to bowl. Cook your sausage (I like to just use minced pork, as we'll be adding our own herbs and seasoning!). So if unseasoned like mine, be sure to add a good dash of salt and pepper while cooking.
Add cooked sausage to the bowl with the onion, and toss with the parsley, sage and thyme. Add the cornbread and just enough chicken stock (or milk)(or both!) to moisten it. *Taste for seasoning!* Because guys, no one likes under seasoned stuffing. Transfer to your prepared pan (or back to the skillet), dot with remaining butter and cover with foil.
Bake for 20 minutes. Uncover and bake until nice and browned, 10-15 minutes more. Serve right away, but needless to say, it makes for the best leftovers!
*Pick your poison, i.e. cornbread: both my (1g net carb) keto cornbread muffins or low carb cornbread (with actual cornmeal!) will work a charm. Either make sure it's stale (3 days) or give it a good toast in the oven until crisp. Frankly? I always give it a toast for best texture.**Chicken broth vs milk: I mean, did you know milk was even a choice? OK so maybe not your typical keto choice, but there's a new variety of actual low carb grass fed milk in the grocery store now! I know!! And it also results in a creamy (almost custardy?) stuffing. So while I used to be a chicken broth sorta gall, this time I went for the milk and it's made me reconsider my life's choices.Oh, and if a very custardy stuffing is your thing, feel free to whisk an egg in with the milk (or broth + a touch of heavy whipping cream). Note: if using my (1g net carb!) keto cornbread muffins instead, you'll deduct 5g net carbs per serving ;)