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Ingredients 8 cups cornbread, cubed (about 1216 oz) 2 tablespoons butter, or olive oil 2 cups yellow onion, diced (about 2 medium onions) 1 cup celery, chopped (about 23 stalks) 2 cloves garlic, minced 2 tablespoons fresh sage, chopped 2 tablespoons fresh parsley, chopped 1 tablespoon fresh rosemary, chopped 2 cups chicken stock, plus more if needed 2 large eggs, lightly beaten 1 teaspoon kosher salt teaspoon black pepper Instructions Cut 8 cups cornbread into 1-inch cubes and let it dry out on a baking sheet for a few hours or overnight
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