Preheat the oven to 350°F, and arrange the cornbread and French bread pieces in an even layer on a large sheet pan. Bake for 20-30 minutes until dried out.
8 cups cornbread, 5 cups French bread
While the bread pieces dry, make the broth mixture. Using a large skillet or saucepan, melt the butter over low-medium heat. Add the onion, celery, sage, thyme, salt, and pepper. Cook until the onion and celery start to soften.
½ cup unsalted butter, 2 cups celery, 1 cup onion, ½ teaspoon ground sage, ½ teaspoon dried thyme
Carefully pour the chicken broth into the pan, and stir to combine. Adjust heat to medium, and bring the broth to a simmer. Cook for 5 to 7 minutes, then remove from heat and allow to cool for several minutes.
4 cups low-sodium chicken broth
Transfer the dried bread pieces into a large bowl. Pour the warm broth mixture over the bread pieces a little at a time. Use a large, wooden spoon to toss the ingredients and ensure the bread is evenly moistened. Add additional broth a little as a time as needed. You want the bread to be moist without being soggy. Taste and adjust any spices before baking.
Pour the dressing into the prepared baking dish. Bake uncovered for 25-35 minutes or until the top is golden brown. The dressing is done when a knife inserted in the center comes out clean.
Serve warm with your favorite entree.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of dressing. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae photography.*The bread and cornbread pieces can be dried out ahead of time by cutting them into pieces and leaving them out to air dry. This usually takes 2 to 3 days to become stale.