Brown the sausage in a large skillet over medium heat until no longer pink.
Remove the sausage to a paper-towel lined plate to drain.
Wipe the skillet with a paper towel to remove any grease.
Melt butter in the skillet over medium heat.
Add the onion and garlic. Saute for about 10 minutes until the onion has softened and is translucent.
Add the sage and poultry seasoning to the butter mixture. Stir well.
In a large bowl, combine the cornbread, sausage, butter/onion mixture, chicken broth and eggs.
Toss lightly until evenly coated.
Spray a 3 quart casserole with cooking spray. Transfer the stuffing mix to the prepared dish and cover with lid or with foil.
Heat the oven to 350 degrees. Bake covered for 30 minutes and then uncovered for an additional 15-20 minutes or until lightly browned on top.
The calories shown are based on the recipe making about 12 cups, with 1 serving being 1 cup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.