Heat up a large skillet over medium to medium-high heat. Chop carrot, onion, and celery.
Add olive oil to hot pan and swirl to coat. Add Italian Sausage and break it apart while it browns. Sausage is cooked when no pink is left.
Toss the veggies into the skillet with cooked Italian sausage and saute until tender, about 7 minutes. {If there isn’t enough grease in the pan from the sausage, pour in a little oil.} Season with salt and pepper.
Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
Add in poultry seasoning, salt, pepper and half the chicken broth.
Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
Add in remaining chicken broth (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
Cover with foil and bake at 350 degrees F for 30 minutes.