Preheat the oven to 400 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
On a large baking sheet, add the cooked cornbread and toast in the heated oven for 10 minutes, making sure to toss it halfway through. Remove, set aside, and lower the heat on the oven to 350. degrees F.
Heat olive oil in a large skillet over medium heat for 2 minutes until the pan is well coated. Add the pork, onion, celery, and garlic cloves. Cook until the pork is browned and the onions are transparent and tender, about 5-8 minutes.
Add the sage, thyme, poultry seasoning, salt, and pepper. Stir so all the veggies are coated with the spices. Cook for 2 minutes more, and then remove from heat.
In a large bowl, add sausage mixture, toasted cornbread, chicken broth, and beaten eggs. Mix to combine. Transfer mixture to the prepared baking dish.
Cover dish with foil and bake for 30 minutes. Carefully uncover the dish and bake for 10 more minutes, or until the top is brown and toasted.
Remove from oven and allow the dressing to cool for 10 minutes. Garnish with fresh chopped parsley.
To save time, you can toast the cornbread ahead of time (in the morning or the day before) and then store for later.