• Prepare the Bread
• Slice the cornbread and Italian bread into small cubes.

To dry the bread:

• Option 1: Place the cubes on a baking sheet and leave them out overnight.
• Option 2: Bake at 350°F (175°C) for about 10 minutes until dry and slightly hardened.
• Preheat the Oven
• Preheat the oven to 400°F (200°C).
• Grease a 9x13-inch casserole dish with non-stick cooking spray.
• Sauté the Vegetables
• In a large sauté pan, melt the butter over medium heat.
• Add the diced celery and onion, cooking for about 5 minutes until softened.
• Stir in the minced garlic and cook for another 2 minutes. Remove from heat.
• Mix the Dressing
• In a large mixing bowl, combine the dried cornbread and Italian bread cubes.
• Add the sautéed vegetables, 2 cups chicken stock, parsley, poultry seasoning, sage, thyme, salt, and black pepper.
• Taste and adjust seasoning if needed.
• If the mixture is too dry, gradually add more chicken stock until it reaches a moist consistency.
• Mix in the beaten eggs, ensuring everything is well combined.
• Assemble and Bake
• Transfer the mixture to the prepared casserole dish, spreading it evenly.
• Cover with aluminum foil and bake for 30 minutes.
• Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and slightly crisp.
• Serve
• Let the dressing cool for a few minutes before serving. Garnish with fresh parsley if desired. Enjoy!
• Notes
• Bread Drying Tip: Stale bread absorbs flavors better. Let it sit overnight or use the quick oven-dry method.
• Cornbread Texture: Crumble half the cornbread and cube the other half into ½-inch pieces for a great consistency.
• Stock Usage: Start with 2 cups of chicken stock and gradually add more until the mixture is moist but not soggy.