Preheat oven to 375 degrees F. Lightly butter a large casserole dish.
In a small saucepan over medium-high heat, heat the chicken broth until hot. Reduce heat to low to keep the broth hot until ready to use.
In a large frying pan over medium-high heat, melt the butter. Add onion and celery and saute until tender. Pour the hot chicken broth into the vegetable mixture in the frying pan and stir to combine.
In a large bowl, combine the prepared Cornbread Croutons (see recipe below), sage, and parsley. Gently mix in the prepared vegetable mixture to the crouton mixture. Place this cornbread mixture in the prepared casserole dish.
Bake approximately 20 to 25 minutes or until the stuffing is golden brown.
Makes 2 servings.
If, by any chance, you some some cornbread left over - how about using it to make Cornbread Croutons? Making Cornbread Crouton is very easy-to-do and so good! I can think of no better way to use leftover cornbread than as croutons to top off your next dinner. You could use these croutons on your salads, chili, stews, and soups. Also, wouldn't these Cornbread Croutons make a wonderful turkey stuffing/dressing? Yum!
Melted butter, oil, or non-stick cooking spray
Coarse salt and freshly-ground black pepper to taste
Preheat oven to 400 degrees F.
Chop the leftover cornbread into approximately 3/4-inch cubes. Spread cubes on a rimmed baking sheet.
Drizzle with either melted butter or oil, or do as I did and spray with some non-stick cooking spray (such as Pam). Sprinkle with salt and pepper to taste and toss gently. NOTE: You could also add some fresh or dried herbs of your choice.
Toast in the oven for approximately 8 to 10 minutes, shaking the pan every 2 minutes until they get crusty, golden brown, and turn into croutons.
Remove from oven. Let the croutons cool completely before storing in an airtight container until ready to use.