This turns out really pretty and taste is awesome. A few hints for you:I make my bread and cornbread the day before, cover and let sit on counter. You can also boil a chicken the day before to get real dressing flavor.I use the chicken for leftover chicken dressing casserole.You can use canned stock if you prefer.And also store bought bread and cornbread mix.Just let them dry after you cube bread and the cornbread broken up.If you measure before another time saver.I also use the chicken stock from chicken to make giblet gravy. Goes with turkey and game day.my cornbread recipre is in JAPS site.
1Pre-heat oven to 350.
Saute onion and celery untill soft but not brown in butter.
Add herbs,salt, pepper Stir to cookk 1 min. let cool.
In a large bowl combine both the breads and veggies gently with a rubber spatula.
Add stock while continuing to toss.
Just a little soupy is ok it will bake down to brown nicely.
pour in a large casserole for 30 to 40 min. depending on your liking.