Averie Cooks

0 Make the cornbread according to my homemade Skillet Cornbread (make 2 batches) OR use a boxed mixed and make according to package directions. See Notes below of suggestions.
1 Once baked and lightly cooled, dice it into 1-inch cubes. At this point you can either carry on with the Cornbread Stuffing recipe (which creates a moister final cornbread stuffing) OR feel free to let the cubes sit out, exposed to air for a few hours on your countertop, if desired (this creates a slightly drier final cornbread stuffing).
2 Preheat the oven to 400F and spray a 2-quart baking dish or casserole dish with cooking spray and add the cubed cornbread; set aside.
3 To a large sauté pan, add the butter, onions, celery, and heat over medium-high heat to melt the butter and soften the vegetables. Cook for about 4 to 5 minutes; stirring nearly constantly.
4 Add the garlic, parsley, sage, thyme, rosemary, salt, pepper, and cook for about 2 minutes; stirring nearly constantly.
5 Add the chicken broth, milk, stir to combine, and take the pan off the heat; set aside.
6 To the already whisked eggs, slowly add about 1/3 cup of this warm buttery broth mixture, making sure to whisk constantly as you are adding it. Tip - This is called tempering the eggs. Do not skip this step or you will end up with scrambled eggs in the next step and will have to start over.
7 Now take the mixture of eggs and buttery broth, and add it all back into the main mixture in your saute pan that's off the heat, whisking vigorously as you add it.
8 As carefully and precisely as possible, slowly pour this now unified and combined buttery broth mixture over the surface of each and every cornbread cube, to the best of your ability. The goal is to coat each and every bread cube with a bit of the liquid, although it's ok if it's not perfect. Tips - Do not stir, flip, or jostle the bread cubes after adding the liquid because this will cause them to disintegrate and you'll end up with a much mushier looking and tasting final dish. If absolutely necessary, use a fork or your fingers to move the cornbread cubes around a tiny bit if there are pieces that are obviously dry.
9 Cover the baking dish with nonstick foil and bake covered for 20 minutes.
10 Remove the baking dish from the oven, peel back the foil, and bake for an additional 20 minutes, or until the top is lightly golden browned, or as desired. Start checking after 10 to 15 minutes because some ovens bake faster than others and you don't want to burn it! Tip - Make sure to read the blog post section about how to Make in Advance if you're trying to get ahead before a big holiday meal.
11 Serve immediately or allow it to cool slightly to room temperature, or as desired, before serving.
12 Stuffing will keep airtight for in the fridge for up to 5 days or in the freezer for up to 3 months. Reheating is best in a 400F oven although the microwave is just fine and much quicker and simpler.