1loafcrusty french breadcut into small cubes (about 6-8 cups), and DRIED
18x8 pancornbreadcut into small cubes (about 6-8 cups), and DRIED
4-5cupslow-sodium chicken broth
1Tablespoonfresh rosemary, chopped
1/2cupfresh parsley leaves, chopped
salt and freshly ground black pepper, to taste
If you haven't already, dry your cornbread and bread cubes. Spread them onto large baking sheets and leave them to dry out for 1-2 days. If you're in a hurry you can dry it out in the oven. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30-45 minutes, tossing every 10 minutes or so, until the bread is dry and stale.
Preheat oven to 350 degrees F.
Add the butter to a large skillet over medium heat. Once the butter has melted add the onion and celery and cook for a few minutes until softened.
Add basil, thyme, rosemary, fresh parsley, and chicken broth and bring to a simmer.
Add the dried bread cubes to a large bowl. Gradually ladle the broth mixture onto the bread, tossing lightly as you go.
Gradually add more broth mixture, just until everything is evenly moistened. (You don't want to add too much broth or it will be more mushy and dense). Taste it and add more herbs or salt, if needed.
Layer mixture into a 9x13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top.