Cornbread Stuffing

Before making stuffing, make sure your bread has been dried. See notes below for instructions if needed.
Preheat the oven to 350°F.
Place a large skillet on the stove over medium heat, and add the butter. Once the butter melts, add the diced onion and celery. Cook them down until soft and somewhat translucent.
Add basil, thyme, fresh rosemary, parsley salt and pepper and stir to combine. Add the chicken broth and let this come to a simmer.
Place the dried cornbread and french bread cubes in a large mixing bowl. Slowly ladle spoonfuls of the hot chicken broth on top of the bread. Gently toss the bread in between spoonfuls to coat the bread. Continue adding until all the bread cubes have been coated and are moist, but do not add too much. You want everything moist, not soaking wet. It's okay if you don't use all of the broth.
Transfer stuffing mixture to a 9x13 baking dish that has greased with oil or butter. Bake or 20-25 minutes or until the stuffing starts to turn a light golden brown. Remove from oven and let cool for 5-10 minutes prior to serving.