Ina Garten's Cornbread Stuffing

Cut 8 cups cornbread into 1-inch cubes and let it dry out on a baking sheet for a few hours or overnight. Dry bread = stuffing that doesn’t turn to mush.
Melt 2 tablespoons butter or heat olive oil in a large skillet over medium heat. Add diced 2 cups yellow onion and 1 cup celery and cook until soft, about 8–10 minutes. Stir in 2 cloves garlic, 2 tablespoons fresh sage, 1 tablespoon fresh rosemary,2 tablespoons fresh parsley,1 teaspoon kosher salt, and ½ teaspoon black pepper, cooking for another minute until fragrant.
Transfer the dried cornbread cubes to a large bowl. Pour the veggie mixture over the top and gently toss to combine.
Pour in 2 cups chicken stock and stir until the bread is evenly moistened. Add the beaten 2 large eggs and mix gently so everything holds together but isn’t soupy.
Grease a baking dish and spread the stuffing evenly inside. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake another 15–20 minutes until the top is golden and slightly crisp.
Let the stuffing sit for 5–10 minutes before serving so it sets up nicely.