Preheat the oven to 400F. Spray a 2-quart baking dish with cooking spray. Set aside.
Spread cubed cornbread on a cookie sheet or foil-lined rack and bake for 10 minutes. Remove from the oven to cool. Reduce the oven temperature to 325F.
In a large skillet, cook sausage, celery, and onions over medium heat until the sausage is no longer pink. Stirring regularly.
In a large bowl, add the toasted cornbread, parsley, poultry seasoning, and sausage mixture. Stir to combine.
In a small bowl or measuring cup, mix the chicken broth and egg.
Pour the chicken broth mixture into the stuffing mixture and stir to combine.
Spoon stuffing into the baking dish and cover and bake for 35 minutes. Remove the cover and bake for additional 10 minutes.
Serve warm.
Notes
Toast the cornbread for best results, otherwise it may become soggy.
Once the chicken broth is added, stir the sausage mixture gently, just to combine.
Stuffing is best served warm.
Stuffing can be stored for up to 2 days, unbaked, in the refrigerator.
After baking, store any leftover stuffing in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or at 350F in the oven for 15 -20 minutes.