Prep your breads. If your cornbread and white bread aren’t stale, spread them on sheet pans and bake at 300°F (150°C) for 10–15 minutes to dry slightly. You want them crisp on the edges but not browned.

Heat the oven. Preheat to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.

Sauté the aromatics. In a large skillet, heat butter and olive oil over medium. Add onion and celery with a pinch of salt. Cook 8–10 minutes until soft and fragrant, not browned. Stir in garlic for the last minute.

Combine the base. In a large bowl, mix cornbread, white bread, shredded chicken, parsley, sage, thyme, salt, pepper, and poultry seasoning. Pour the sautéed vegetables and butter over the mixture and toss gently.

Add the liquids. Whisk eggs into the warmed chicken stock. Gradually pour over the bread mixture, tossing until evenly moistened. Start with 4 cups of stock and add more as needed. The mixture should be very moist but not soupy.

Rest briefly. Let the mixture sit for 5–10 minutes so the breads absorb the liquid. If it looks dry, add another 1/4–1/2 cup of stock.

Transfer to the dish. Spread the dressing evenly in the prepared pan. Don’t pack it down too tightly; a light hand keeps the texture airy.

Bake covered, then uncovered. Cover with foil and bake for 25 minutes. Remove the foil and bake another 20–30 minutes, until the top is golden and edges are slightly crisp.

Check doneness. The center should be set but still moist. If you’d like more browning, broil for 1–2 minutes, watching carefully.

Rest and serve. Let it rest 10 minutes before serving. This helps it slice cleanly and keeps juices where they belong.