Cornbread Stuffing

Instructions

1. Prepare the cornbread
   If using homemade cornbread, prepare it a day in advance. Cut the cornbread into 1-inch cubes and spread on baking sheets. Allow to dry out overnight or toast in a 250°F oven for 30-45 minutes until slightly dried but not browned.
2. Preheat and prepare baking dish
   Preheat oven to 375°F. Butter a 9x13-inch baking dish or similar 3-quart casserole dish. Place the dried cornbread cubes in a large mixing bowl.
3. Sauté the vegetables
   In a large skillet over medium heat, melt the butter. Add the onions and celery and cook until softened, about 5-7 minutes. Add the garlic, sage, thyme, and rosemary and cook until fragrant, about 1 minute more. Season with salt and pepper.
4. Combine ingredients
   Add the sautéed vegetable mixture to the bowl with the cornbread. Toss gently to combine. Add the beaten eggs and parsley, then gradually add 2 cups of broth, gently folding the mixture until the cornbread is moist but not soggy. Add more broth if needed - the mixture should be moist but not wet.
5. Transfer and bake
   Transfer the mixture to the prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and crisp.
6. Rest and serve
   Allow the stuffing to rest for 10 minutes before serving. This allows the flavors to meld together and the stuffing to set properly.