Bake corn bread muffins according to the package directions.*  Let cool and crumble into a large bowl.  Set aside. 

In a large sauté pan over medium heat, brown the pork sausage until no pink remains.  Crumble into bite-size pieces.  Remove sausage to a paper towel lined plate to drain excess grease.  Leave some sausage grease in the pan to sauté the diced onion and celery.  (If necessary, add 1-2 teaspoons of olive oil to the pan.). Cook vegetables until soft and onion is translucent.  Remove from heat to cool. 

In the large bowl with crumbled corn muffins, add sausage, vegetables, corn bread stuffing mix, cream of celery, cream of chicken, and cream of mushroom soups, and chicken broth.  Stir to evenly combine. (If the stuffing seems too dry, add 1-2 tablespoons more chicken broth.  Be careful to not make stuffing soggy.)  Pour and lightly press into a greased 11″ x 14″ baking pan.  Bake at 350 degrees for 30-45 minutes or until golden brown.  Serve immediately.

Stuffing can be mixed the day before and stored in the refrigerator until ready to bake.  Eat it within 3-4 days after first baking.