Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside. Ensure your cornbread is crumbled into a large mixing bowl and slightly dry.
Step 2: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped celery, onion, and green bell pepper (if using). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.
Step 3: Add the minced garlic to the skillet and cook for another minute until fragrant. Do not let the garlic burn.
Step 4: Stir in the dried sage, poultry seasoning, dried thyme, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to bloom the spices and release their aromas. Remove from heat.
Step 5: Transfer the sautéed vegetable and spice mixture into the large bowl with the crumbled cornbread. Toss gently to combine.
Step 6: In a separate medium bowl, whisk the eggs with 4 cups of chicken broth. Pour this liquid mixture over the cornbread and vegetable mixture. Stir gently with a large spoon or your hands until all the cornbread is thoroughly moistened. The mixture should be moist but not soggy. If it seems too dry, add the remaining cup of chicken broth, a little at a time, until the desired consistency is reached.
Step 7: Spoon the cornbread dressing mixture evenly into the prepared baking dish. You can smooth the top or leave it slightly rough for more crispy bits.
Step 8: Bake for 35-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the dish with aluminum foil. Let it rest for 10-15 minutes before serving. Enjoy your Classic Southern Cornbread Dressing Recipe!