Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray. Set it aside while preparing the dressing mixture. This helps prevent sticking and gives the edges a lovely golden color.

Melt the butter in a large skillet over medium heat. Add the diced onion and celery. Cook for about eight minutes until soft and fragrant. Stir often to keep the vegetables from browning too much.

Place the crumbled cornbread and bread cubes into a large bowl. Add the cooked vegetables. Sprinkle in the sage, thyme, poultry seasoning, salt, pepper and parsley. Stir gently until everything is evenly mixed.

Whisk the eggs with the chicken broth in another bowl. Slowly pour the mixture over the bread. Stir carefully until the bread absorbs the liquid. The mixture should be moist but not overly wet.

Transfer the dressing mixture into the prepared baking dish. Spread it evenly with a spoon. Press lightly without packing it too tightly. This keeps the dressing soft while allowing the top to become crispy.

Bake for about 45 minutes. The top should be golden brown and slightly crisp. The center should feel set when gently pressed. Let the dressing rest for ten minutes before serving for the best texture.