Cornbread Dressing

Preheat oven to 250°F. Generously grease a 9x13-inch baking pan with cooking spray and set aside.

Cut the sourdough and cornbread into equal 1-inch-wide pieces (1/2-inch thick); place both on a large, rimmed sheet pan (15x21 inches). Bake for 45 minutes, gently stirring the bread and cornbread cubes every 15 minutes, or until completely dried. Remove from oven and set aside to cool. Increase oven temperature to 350°F.

Melt the butter in a large skillet over medium-low heat. Add diced onions, celery, and garlic and cook, stirring occasionally, until veggies are tender and just beginning to lightly brown, about 10–15 minutes. While veggies are cooking, finely chop the herbs.

Add all the fresh chopped herbs: parsley, sage, rosemary, fresh oregano, and thyme to the butter and veggie mixture. Add salt and pepper to taste (I use about 1 teaspoon salt and 1 teaspoon pepper). Remove pan from heat and let it cool slightly.

In a separate bowl, whisk the eggs with a fork until smooth. Pour in the chicken stock and whisk again until smooth. Pour this mixture into the slightly cooled pan with the butter and herbs and gently stir to combine. (If the pot is super hot, you’ll scramble the eggs!)

Add the cornbread and bread cubes to the pan. Stir very gently until all ingredients are combined and the bread/cornbread is well coated.

Transfer this mixture to the prepared 9x13-inch baking dish. Bake for 45–60 minutes or until browned and crisp on top. Remove and serve immediately.