Preheat oven to 350 degrees F. Grease an 8×8 baking dish.
Make cornbread according to packaging. For the cornbread mix I used, I needed milk, eggs, and oil to make the mix. Keep that in mind when you’re doing your grocery shopping! Cook cornbread and let cool completely. Once cooled, cut cornbread into cubes and place on a baking sheet. Place in the oven for 5-7 minutes to dry out.
While the cornbread cooks, place a large nonstick pan over medium heat. Add ghee along with onion, apples, celery, and garlic. Sprinkle with salt and cook for 10 minutes to soften. Add breakfast sausage, rosemary, and thyme, and break up into small pieces. Cook for another 10 minutes, until sausage is brown and no pink remains. Turn heat off and add pecans to mix the combined.
In a bowl, whisk together eggs, milk, and broth.
Grease a 9×12 baking dish. Add half the cornbread to the bottom of the dish then top with the sausage mixture. Lastly, arrange the last bit of cornbread on top of the sausage mixture, pressing it down throughout. Pour egg mixture on top of the cornbread stuffing. Place in the oven to bake for 20-22 minutes, until the top is golden brown.
Top with black pepper and fresh parsley on top before serving!
*If you want to go strict paleo for this dish, make a double batch of my cornbread topping from this recipe instead of using gluten free cornbread!