Toast cornbread cubes in the oven or toaster oven at 350° for 10 minutes. Spray a 13 x 9 x 2 baking pan with cooking spray and set aside. Remove cornbread from oven and set aside; leave oven on.
Heat the oil in a large saute pan for 1 minute over medium heat, then add the onion and sage and saute for 2 minutes. Add the celery and cook for 3 minutes. Then add the sausage and cook, stirring occasionally, for 8 minutes or until lightly browned.
Transfer the toasted cornbread and quinoa to a large bowl and add the sausage mixture to it. Stir and add the salt, pepper, broth and wine. Transfer to the reserved baking dish and bake at 350° for 50 minutes, until golden brown on top. Serve warm.