Preheat your oven to 350°F. Crumble the homemade cornbread by hand into small pieces and spread them onto a baking sheet. Tear or crumble the sandwich bread into small pieces as well, and add these to the same baking sheet. Drizzle the crumbled sandwich bread with olive oil, sprinkle with ½ teaspoon of poultry spice blend and ¼ teaspoon salt, and toss to coat evenly. Bake the bread mixture for about 15 minutes, or until lightly toasted and dry. Once done, remove the baking sheet from the oven and set the toasted bread aside.

While the breads are toasting, melt the salted butter in a large skillet over medium heat. Add the chopped yellow onion, green bell pepper, and celery to the skillet. Sauté the vegetables, stirring occasionally, for about 5 minutes or until they have softened. I like to let the vegetables cook until they're just translucent, which adds a nice flavor base to the dressing.

Transfer the toasted breadcrumbs from Step 1 to a large mixing bowl. Add the sautéed vegetables with butter from Step 2 to the bowl. Sprinkle in 1/2 teaspoon salt, 2 teaspoons poultry spice blend, ground sage, onion powder, and black pepper. Stir everything together gently to evenly distribute the vegetables and seasonings among the bread. This step is where you can taste and adjust the seasoning if needed before moving on.

Gradually add the chicken stock to the bowl with the bread and vegetable mixture from Step 3. Start by pouring in half of the chicken stock and give the mixture a gentle stir to allow the liquid to coat the bread evenly. Then, add the remaining chicken stock and stir again to make sure the dressing is thoroughly moistened throughout. Letting the bread soak for a few moments ensures a moist and flavorful dressing.

Lightly beat the eggs, then pour them into the bowl with the moist dressing mixture from Step 4. Stir gently yet thoroughly to distribute the eggs throughout the mixture. The eggs help bind the dressing together as it bakes. I like to make sure the eggs are fully incorporated so the final dish holds together well.

Grease a 9x13-inch baking dish with a little butter or oil. Pour the prepared cornbread dressing mixture from Step 5 into the dish, spreading it out evenly. Bake in your preheated 350°F oven for about 50 minutes, or until the top is golden brown and set. I like to let it cool for 5-10 minutes before serving so it slices cleanly. Serve warm and enjoy!