Step 1

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)

Step 2

Preheat oven to 400 degrees. Spray a 9"x13" casserole dish with non-stick olive oil spray.

Step 3

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.

Step 4

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.

Step 5

Mix in the beaten egg and mix everything well.

Step 6

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.