Make the Jiffy Corn Muffin Mix (2 box) according to package instructions.
Preheat oven to 350 degrees F (175 degrees C).
Into a pan over medium-high heat, add Sunflower Oil (3 tablespoon). Once hot, add Pork Sausage (0.5 pound). Cook until about halfway browned, breaking it up with a spoon as you go.
Add Celery (2 1/2 cup), Green Bell Pepper (1/2), Red Bell Pepper (1/2), and Onion (1). Cook for 5 minutes.
Add Pear (1) and Dried Cranberries (1/2 cup). Cook for another 1-2 minutes over high heat. Remove from heat.
Into a mixing bowl, add the baked cornbread. Break it apart into fine crumbs.
Add Dried Sage (1 1/2 tablespoon), Dried Oregano (2 1/2 teaspoon), Paprika (2 teaspoon), Coarse Black Pepper (2 1/2 teaspoon), Celery Seeds (2 teaspoon), and Salt (to taste). Mix to combine.
Add Cream of Celery Soup (1 can), Chicken Stock (2 1/4 cup), and the sausage mixture. Mix well.
Add Egg (4) and mix well.
Transfer batter to a 9x13-inch baking dish. Cover with aluminum foil. Bake for 30 minutes.
Remove the foil and bake for another 30-35 minutes.