If you are using this as stuffing in a turkey or other fowl, follow the cooking instructions for your bird.
When you are baking the stuffing as a side dish, butter or oil a 9 by 13 (or equivalent sized) casserole dish and set aside. Preheat the oven to 325F degrees.
Place the dates, cranberries, and grape juice in a small sauce pan, bring to a boil and simmer for a couple of minutes. Set aside.
Melt the butter in a large skillet (you need enough room for everything but the corn bread, egg, and chicken stock).
Sauté the onions and celery until soft - about 5 minutes.
Add the sausage in small bits. Cook, stirring all the while. until the sausage is browned - about 10 minutes or so.
Add the cranberry/date mixture and stir.
Toss in the rosemary and pine nuts and cook for a couple more minutes.
Place the cornbread stuffing in a large bowl and add the beaten egg and chicken stock. Mix well. Add the sausage mixture from the skillet and again blend it all together. Be sure to scrape all the brown bits that might have stuck to the skillet into the bowl.
Either let it cool to the touch and stuff a fowl. Bake according to your poultry instructions. Or place the stuffing in the casserole dish and bake for 45 minutes if making it as a side dish.
Notes
Be sure to scrape all the brown bits that might have stuck to the skillet into the bowl, so you can enjoy every bit of it.