Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Cook Sausage: In a large skillet, cook the sausage over medium-high heat for 8-10 minutes or until it's browned and thoroughly cooked. Use a metal spatula to break up the sausage into pieces no larger than ¼-inch; set aside.
Saute Vegetables: In the same skillet, melt 5 tablespoons of butter. Add onions, celery ribs, and garlic cloves. Cook, stirring frequently, until the vegetables become softened, about 6-8 minutes.
Add Herbs: Remove the skillet from heat and mix in the chopped cilantro, along with the fresh sage, rosemary, and thyme. Combine this herb mixture with the cooked sausage—season with ground black pepper to taste.
Prepare Egg Mixture: In a medium bowl, whisk together eggs, evaporated milk (or whole milk), water, and Knorr Granulated chicken flavor bouillon until well combined.
Combine Ingredients: Combine the toasted cornbread squares with the sausage and vegetable mixture. Gradually pour the egg mixture into this mixture, gently stirring to combine without breaking up the cornbread too much.
Bake Stuffing: Transfer the wet cornbread mixture to the prepared baking pan, ensuring an even distribution of sausage and vegetables. Arrange some larger pieces of cornbread on top and dot with the remaining 2 tablespoons of butter. Bake the Sausage Cornbread Stuffing in the preheated oven until it becomes golden brown and crisp, which usually takes about 35-40 minutes.
Serve: Serve the stuffing warm.