1. Bake or prepare cornbread in advance and allow it to dry out or become stale.
2. Crumble the cornbread into a large mixing bowl.
3. Tear white bread into small pieces and add to the mixing bowl.
4. Melt butter in a skillet over medium heat.
5. Add chopped onions and celery to the skillet and sauté until softened.
6. Transfer the sautéed vegetables to the mixing bowl with the bread.
7. Add seasonings such as sage, thyme, poultry seasoning, salt, and pepper.
8. Gradually pour chicken broth into the mixture, stirring to moisten the bread.
9. In a separate bowl, beat the eggs and then mix them into the dressing.
10. Stir in additional herbs like parsley for extra flavor.
11. Adjust the moisture level by adding more broth if needed, ensuring the mixture is not too dry or too soggy.
12. Transfer the mixture to a greased casserole dish and spread evenly.
13. Bake in a preheated oven at 350°F (175°C) for about 30-45 minutes.
14. Check for golden brown color on top and ensure the dressing is set in the center.
15. Remove from the oven and let it rest for a few minutes before serving.
16. Serve warm alongside roasted turkey, chicken, or other holiday dishes.
17. Store any leftovers in an airtight container and refrigerate.
18. Reheat leftovers in the oven or microwave before enjoying again.