Day Before: Chop the cornbread and french loaf into small pieces. No more than 1 inch big. You can have some 1 inch pieces and then some smaller 1/2 inch pieces. Spread the cornbread and french loaf bread on two baking sheets. Lay some paper towels over them and let them dry for 24 hours.
Day of: Pre-heat oven to 350 degrees F. You will need a 9x13 baking dishes for this stuffing.
In a large skillet, melt butter over medium heat. Once the butter is melted, add the onions and celery. Cook for 5 mins; until the onions become translucent
Add in 4 cups of chicken broth and bring to a boil. Add in basil, thyme, rosemary and parsley. Stir to combine.
In an extra large mixing bowl (if you don't have one, do this in batches if needed), place dried cornbread and french loaf and mix them up a little. Ladle in the liquid mixture little at a time. Mix the bread while ladling in the liquid. (This is the time were you might decide that you have enough liquid or you might want to add a little more chicken stock. I sometimes add another 1/2 cup. But not always.)
Once you have added all the liquid give the stuffing another good mix.
Pour stuffing into the baking dishes and place in the oven.
Bake for 20-30 minutes, rotating dishes halfway through, until golden brown.
Serve and Enjoy your Thanksgiving!