Buttery sautéed onion and celery, plenty of garlic, and a generous mix of fresh sage and thyme give this stuffing its deeply savory, Southern-kitchen flavor. The base is built from crumbled, dried-out cornbread, which soaks up a rich custard of warmed chicken broth, milk, and beaten eggs until every piece is moist and tender without turning mushy. A final drizzle of melted butter over the top helps it bake up deep golden brown, with a custardy, cohesive center and crisp, craggy edges straight from the oven. It's a comforting, make-ahead side that holds together beautifully on the plate, and it's a solid pick for a gluten free holiday table. The overnight staling step is key here, so don't skip it — it's what gives the finished dish that perfect balance of soft interior and toasty top.
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The night before (or at least 8 hours ahead), spread the crumbled cornbread and cubed white bread in a single layer on two large rimmed baking sheets. Leave uncovered at room temperature until completely dried out and stale — the pieces should feel firm and dry to the touch with no soft spots.
When ready to bake, preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish and set aside.
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