Crumble or break into pieces the cornbread. Allow to sit out and dry for two days. Or, place on two shallow cookie sheets and bake for 10 minutes, turning once.
Melt butter in large dutch oven.
Add onion and celery and cook until softened.
Add in nuts and chopped herbs.
Cook a few minutes. Add in 3 cups of chicken broth, reserving fourth cup.
Put corn bread in large bowl.
Add crumbled sausage.
Pour broth mixture over the cornbread. Allow to sit and absorb. You will know if you need to add more broth, especially if you like a more moist dressing.
Place into baking dish and bake at 375 for 25-30 minutes.