Almost like Grandma's Cornbread Stuffing.
I always make the cornbread 2 to 3 days in advance and break it up to dry.
The kids always like some boiled/ sliced eggs added also.
In 1 stick of butter brown the celery and onion.
Add the Thyme and Sage to the butter and let cook a few more minutes.
If you want, some addition I have been thinking of are maybe some boiled egg and some cooked and diced giblets.