Step 1

Preheat the oven to 300°.

Step 2

Crumble the cornbread using your fingers until it breaks apart into very small pieces. Transfer to a cookie sheet tray lined with parchment paper along with the cubed rolls and spread out.

Step 3

Bake in the oven at 300° for 30 minutes to help dry it out.

Step 4

In the meantime, add the butter to a large frying pan over low to medium heat and sweat the onions and celery for about 10 to 12 minutes while occasionally stirring. It’s ok if they get a little brown. Set aside once done.

Step 5

When the bread is done drying out a bit, add it to a large bowl along with the cooked vegetables, poultry seasoning, velouté, chicken stock, salt, and pepper, and gently mix until combined. Be sure to taste it to see if you need any more salt and pepper.

Step 6

Pour in the whisked eggs and again gently mix them together until it is combined.

Step 7

Transfer the mixture to a 13x9 casserole dish, cover it, and bake at 350° for 25 minutes.

Step 8

Uncover the dish and bake for a further 15 to 20 minutes or until the top is lightly browned.

Step 9

Serve.