Drying the Breads

• Cut up the loafs and cornbread into 1"x1" cubes.
• Spread out the bread cubes on baking sheets (or flat clean surface). Let them dry out for 1 to 2 days until they are dry and hard (tip: I lay them out during the day and cover them at night).

Prepare

• Chop up all the celery (including leaves) and onions into small pieces. Set aside.
• Mince the garlic cloves. Set aside.
• Fresh herbs: remove the leaves from the stems. Chop the leaves into minced size. Set aside.

Cook/Bake

• Preheat the oven to 350°F (176°C).
• Heat the large skillet or pan to medium-high, add butter. Allow the butter to almost fully melt.
• Add celery and onion. Stir and cook for 2-3 minutes.
• Add garlic and fresh herbs; mix well. Season with salt and pepper. Cook for 3-5 minutes or until fragrant.
• Pour in 6 cups of broth. Bring it to a simmer.
• Place the dried bread in a large pot/bowl. Pour the broth mixture over the bread in the pot/pan. Mix well. If the dressing looks/feels dry add another cup of broth (adjust to you liking).
• Spray the two baking pans (9" x 13"x2") with cooking olive oil or butter.
• Transfer the dressing mixture to the 2 baking pans.
• Bake (uncovered) for 40-45 minutes or until golden and crispy on top.

Serve with turkey and gravy!

Note: This can be prepared a day or so ahead, do not bake, then cover and refrigerate. When ready to bake: let the dish sit at room temperature for ~1 hour. Place in the oven and finish cooking as described above.