Cube cornbread and let dry for 24-48 hours. Spray a casserole dish (that can hold 12 cups) with cooking spray and add dried cornbread to the dish.
Spray a frying pan with cooking spray, and brown the Italian turkey sausage in a pan and remove when fully cooked. Add to the cornbread.
Spray the pan again, and add onions and celery to the pan you cooked the sausage in. Add a big pinch of kosher salt to pan (about half a tbsp) and scrape the bottom of the pan to loosen brown bits. Cook until onions are translucent and celery is soft.
Add all the fresh herbs and cook for about 30 seconds. Remove mix from heat and add to cornbread.
Mix eggs and pour over dressing mix. Add turkey stock in increments until desired wetness--you want the dressing to be moist and a little crumbly, but still hold the shape of the cubes. Add more than 2 cups if needed. Toss ingredients until fully and evenly coated.
Steps 1-5 can be done the day before. If assembling the day before, allow for extra time in the oven. If cooking after assembly, cook at 350 for 30-40 minutes and when the top is golden brown.