Favorite Stuffing

Directions

1. 1
   Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
2. 2
   Spread the challah and cornbread on separate baking sheets and bake until lightly toasted and dry; transfer to a large bowl.
3. 3
   Heat the butter in a large skillet over medium heat.
4. 4
   Add the onions, garlic and celery and cook until the onions are translucent, 10 to 12 minutes.
5. 5
   Add the sage, parsley and 2 cups chicken broth and bring to a boil.
6. 6
   Add salt to taste and 1 teaspoon pepper.
7. 7
   Pour the broth mixture over the bread in the bowl and mix with a wooden spoon until combined.
8. 8
   Whisk the remaining 1/4 cup chicken broth with the egg in a small bowl; add to the stuffing mixture and toss to combine.
9. 9
   Spoon the stuffing into the prepared baking dish, pressing it down gently so it is evenly distributed.
10. 10
    Bake until dry on top and golden brown, about 1 hour.