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Preheat the oven to 375°F. Heat oil in a large skillet over medium heat.
Add sausage and cook, breaking it up as you go, until browned and cooked through, 7 to 8 minutes.
Using a slotted spoon, transfer sausage to a large bowl and set aside.
Add celery, onion and garlic to the skillet and cook until translucent, about 7 minutes.
Stir in broth, salt and pepper and bring to a boil.
Add cornbread to bowl with sausage.
Pour broth mixture over the top and mix until well combined.
Stir in sage and thyme, then transfer to a 9-inch casserole dish and bake until hot throughout, 25 to 30 minutes.
If desired, place under the broiler for a few minutes more to brown the top.