Step 1: Preheat and prepare
Preheat your oven to 425°F (220°C). Begin by grinding the cornbread and biscuits. If you don’t have a grinder, a food processor works perfectly.
Step 2: Prep the vegetables
Grind the onion and celery until finely processed. This ensures a smooth texture throughout your dressing.
Step 3: Add the herbs
Mix in parsley, sage, rosemary, and thyme. Feel free to adjust the amounts to match your taste preferences—more sage for that classic holiday flavor or a touch more rosemary for extra aroma.
Step 4: Combine with broth
Start mixing the cornbread mixture with your hands, gradually adding chicken broth a little at a time. Keep mixing until the dressing is moist but still firm and slightly sticky.
Step 5: Bake
Press the mixture into an ungreased 9×13-inch baking pan. Bake at 425°F for 30 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
Step 6: Serve
Allow the dressing to cool slightly before cutting into squares. It’s perfect served with a generous drizzle of gravy on top.