For this recipe, you’ll want the cornbread and baguette to be dried out. You can do this in two different ways. First, simply cut into cubed pieces and leave them out (uncovered) on the counter overnight (about 12 hours) to dry out or you could place cubed bread and cornbread on a baking sheet and bake at 200°F for 10-minute intervals until dried out.
Preheat the oven to 350°F.
Place bread cubes in a large bowl (5-quart or larger). Set aside.
In a frying pan over medium-high heat, cook butter, onion, garlic and celery until tender (2 to 3 minutes).
Reduce heat to medium-low. Add in chicken stock, Italian seasoning, salt, pepper, parsley, and sage. Stir together and simmer over low heat for 5 minutes.
Pour half of the sauce over bread cubes and toss to mix. Pour the other remaining half of the sauce over bread cubes and toss to mix.
Place dressing mixture into a 9x13 baking pan. Bake for 25 to 30 minutes until the top of the dressing starts to look slightly crunchy and has begun to brown.