Dry cornbread and bread: Spread bread cubes onto large baking sheets and leave them out to dry for 1-2 days. For a fast method, dry them in the oven at 250 degrees F for about 30-45 minutes, tossing every 10 minutes, until bread is dry and stale.

Preheat oven to 350 degrees F.

Sauté Veggies: Add the butter to a large skillet over medium heat. Once the butter has melted add the onion, celery, basil, thyme, rosemary and parsley and cook for a few minutes until softened.

To a large mixing bowl add dried bread cubes. Pour in butter and vegetable mixture.

Add broth: Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Add more broth, just until everything is evenly moistened. Don't add too much broth or it will be more mushy and dense. Taste and add more herbs or salt, if needed.

Bake: Pour mixture into a 9x13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top. If you want a thinner, crispier stuffing, bake in 2 9x13 pans.