thanksgiving cornbread stuffing

Cornbread Stuffing [dressing]

This recipe is from the Pioneer Woman, and it's the best stuffing I've ever eaten. Ever. Don't tell my family.

YIELD: 2, 9x13 pans of stuffing!

INGREDIENTS:

1 recipe cornbread (baked/prepared) - make your fave recipe
1 loaf french bread
1 medium onion, diced
4 C low sodium chicken broth
1/2 C (1 stick) butter
2 C celery, chopped
1/4 C chopped fresh parsley
1/2 tsp dried basil
2-3 tsp fresh rosemary, chopped
1/2 tsp ground thyme
salt (to taste)

DIRECTIONS:

1. Slice the cornbread and french bread into 1" cubes. Spread out over baking sheets and let dry out for 24 hours.
   
2. Heat a large skillet over medium and add butter. When butter is melted, add onion and celery; cook for a few minutes until onion is almost translucent. While it's cooking, chop herbs.
3. Add 4 cups chicken broth and bring to a boil. Add basil, ground thyme, rosemary, and parsley. Stir until combined.
4. Place all your dried bread cubes into a LARGE mixing bowl and toss them a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Continue ladling broth into bread, tasting as you go and adding more herbs as desired. Add salt carefully - you don't want this to be too salty! If the mixture isn't moist enough add a little more chicken broth and stir. The mixture should be light and moist, but not soggy.
   
5. Either stuff your bird and cook according to bird directions OR place in a 9x13 baking dish and bake @ 350 for 20-25 minutes; until golden brown.
   

NOTES:

I halved this recipe to make only one 9x13 pan (pictured above). It's way more than enough for 2 people, but I'm telling you we could've eaten the whole dish. I cannot wait until Thanksgiving so I have an excuse to make this again. Also, follow the link to PW (above) and she has a printable version of the recipe and lots of in-process pictures.