Cook sausage in skillet until no longer pink, stirring to crumble as it cooks. Remove sausage from skillet to paper towels, reserving 1 Tbsp drippings.

Saute’ onion and celery in drippings over medium high heat until tender. Remove from skillet and combine in large bowl with cooked sausage, cornbread, and remaining ingredients, stirring gently until moistened. Spoon into a lightly greased 9 X 13 baking dish.

Bake, covered, at 350 for 30 minutes or until thoroughly heated.