Preheat oven to 400°. Combine first three items and prepare cornbread as directed on box. Pour into a 13"x9" baking pan and bake for approximately 20 minutes.

While the cornbread is baking take the breakfast sausage roll and break into quarters and boil in four cups of water in a medium pot. Let it cool and then chop into bite sized morsels. Reserve the water for later use.

Saute the remaining ingredients in a skillet with about three tablespoons of olive oil until the onions and celery have turned opaque. Add the diced sausage and saute for another five-ten minutes.

After the cornbread has cooled down use your hands and crumble it. Place into the second larger baking pan. Add all the sauteed meats and veggies to the pan. Add the chicken broth to the mixture and mix together. Mixture should be slightly moist.