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Cut cornbread into 1-inch cubes, place on a large baking sheet to dry out for several hours or overnight.
Preheat the oven to 350°F.
In a large skillet, heat butter or oil over medium low heat.
Add onions, celery and carrots and cook, stirring frequently, until soft but not brown.
Add sausage (if using) and cook until sausage is fully cooked through.
Stir in thyme, sage, salt and pepper.
Add sausage mixture to cornbread and toss to blend.
Slowly pour in stock and toss to moisten.
Spread stuffing in a buttered or oiled 9x13-inch baking dish.
Cover and bake 20 minutes.
Uncover and bake an additional 20 minutes or until top is crisp and golden.