This Southern-style stuffing is everything you want alongside a holiday bird: rich, golden cornbread and cubed white bread dried out overnight so every piece soaks up flavor instead of turning mushy. A quick sauté of onion, celery, and garlic builds the savory base, while fresh sage and thyme layer in that classic, herby depth. A broth-and-egg mixture binds everything into a custardy, tender-but-not-soggy texture, and a final drizzle of melted butter over the top helps it bake up deeply golden and slightly crisp at the edges. Baked uncovered until the center hits a perfect 165°F, you get crackly top layers giving way to a soft, savory interior in every scoop. It's a comforting, crowd-pleasing side that works well on a soy free table without missing a beat. Make it the night before to let the bread dry properly, then let the oven do the rest of the work on the big day.
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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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