Spread cornbread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool.
Increase oven temperature to 350°F.
Cook sausage in a large oven-safe skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 5 minutes. Add onion, celery and garlic and cook until softened and translucent, 5 to 10 minutes. Remove from heat.
Add the cornbread, sage and pepper to the skillet and gently toss to combine. Pour broth over the mixture. Cover with foil.
Bake the stuffing until steaming hot, about 30 minutes. Remove the foil and continue baking until lightly crisped on top, about 15 minutes more.
147 calories;6 g fat(3 g sat); 2 g fiber; 17 g carbohydrates; 8 g protein; 13 mcg folate; 27 mg cholesterol; 3 g sugars; 1 g added sugars; 203 IU vitamin A; 2 mg vitamin C; 89 mg calcium; 1 mg iron; 331 mg sodium; 201 mg potassium
Carbohydrate Servings: 1
Exchanges: 1 starch, ½ medium-fat protein, ½ vegetable