The first step is to make cornbread - I like to use this recipe - and then let it cool.
Once the cornbread is ready, cook the Italian Sausage. Once it is cooked, drain off the grease and set it off to the side.
Cook the onion and celery in the butter until the onions are translucent and the celery is soft - about 5 minutes.
Once the cornbread is cooled off enough to handle, crumble it into a large bowl. Add the drained sausage and cooked celery and onions to the same bowl, along with any butter left in the pan and gently toss it all together.
Pour the mixture into a 13 x 9 baking dish and spread it out.
In a separate, smaller bowl, whisk together spices, cream of chicken soup, and broth.
Pour the soup mixture over the cornbread - trying to cover as much as you can. Do not stir.
Bake the cornbread dressing at 350°F for 30 - 35 minutes, uncovered.
When the dressing is done, remove it from the oven and let it cool. Serve immediately and enjoy!