Preheat your oven to 350 degrees F. Then, chop the onion, carrots and celery into small chunks. Add the chopped veggies to a large saute pan with a bit of olive oil, salt and pepper. Stir occasionally and cook over medium heat until soft, about 7 minutes. While the veggies are cooking prepare the rest of the ingredients.
Chop or tear the white bread into small ½ inch to 1 inch pieces. Crush the cornbread into small fine pieces, it is okay if there is a mix of crumbs and chunks this will just add texture. Add them to a large bowl with the croutons and cornbread and toss until combined.
Once the veggies are soft, add everything (except the butter) to a extra large prep bowl and stir/toss thoroughly to combine. I like to add little bits of everything then stir, then add more and continue until I use all the ingredients. Be careful to spread herbs and seasonings out so you don't get big pockets of them. The dressing will be thick, chunky and a tad moist, but NOT watery.
Butter the sides and bottom of your baking dish then pour the dressing in. Spread it into an even layer then add small chunks of butter over top and drizzle with bit of chicken stock (this will keep it moist). Cover the dish with foil and bake on the center rack for 40 minutes.
After 45 minutes remove the foil and 15-20 minutes at 400 degrees, or until the top it a bit golden and crispy. Be sure not to over bake the cornbread dressing or it will dry out. Serve warm and enjoy your Thanksgiving feast!
Leftover Storage: Store leftover cornbread stuffing in an airtight container in the fridge for up to 4 days.Freezer Instructions: Wrap the dressing in foil the place in a freezer bag or container and store in the freezer for up to 1 month. When ready to enjoy let it come to room temperature and warm in the oven or microwave.Make Ahead Instructions:Follow the recipe instructions for the dressing and place in baking dish. Cover and store in the fridge as long as overnight. Let the dressing come to room temperature before baking.