- 6 cups Cornbread, homemade or store-bought See Note 2
- 6 cups Italian Bread, cubed See Note 2
- 1 stick unsalted butter
- 1 large onion, peeled and diced
- 4 stalks celery, diced
- 3 cloves garlic, peeled and minced
- 2-3 cups fat-free chicken stock
- ¼ cup fresh chopped parsley
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs, beaten
Slice cornbread and Italian bread into small cubes. Place bread onto a baking sheet overnight to dry or place the trays in the oven at a temp of 350 degrees for about 10 minutes to dry the cubes.(Note 1)
Preheat oven to 400 degrees. Spray a 9×13 casserole dish with non-stick olive oil spray.
In a large saute pan melt butter. Add in celery and onions. Saute for about 5 minutes. Veggies will soften. Add in garlic and saute another two minutes. Remove from heat. Set aside. Place the cornbread and Italian bread cubes in a large bowl.
To the cornbread, add the butter/veggie combo, 2 cups of chicken stock, fresh parsley, poultry seasoning, sage, thyme, salt, and pepper. Check the seasoning. Re-season if needed. If the mixture is too dry, add some more chicken stock.
Mix in the beaten egg and mix everything well.
Add the cornbread dressing mixture into the prepared casserole dish. Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes. Serve and enjoy.