Crumble your cornbread into a large mixing bowl. Now add in your dressing croutons.
Fold in the cornbread and croutons.
In a large pan, add two tbsp of olive oil. Place the pan on the stove, and turn the heat to medium.
Add your Italian sausage into the pan, and cook it until it browns.
Once your meat browns, add in the chopped onion and bell peppers.
Saute the vegetables until they soften, and be sure to drain any visible fat.
Place your sausage, onion, and peppers into the large mixing bowl and fold in the ingredients.
Pour your beaten eggs into the bowl, along with the chicken broth. Fold in the ingredients.
Sprinkle in the ground sage, then fold in.
Butter your bake pan, then pour in your dressing, and spread it throughout the pan.
Bake your dressing on 375 for 20 minutes.
Enjoy!