If you're only using this recipe for stuffing a turkey or other stuffing recipe, I would only make half the recipe.Another option is to make the whole recipe and use half for stuffing and the other as a dressing (bake in the oven). You can prepare this ahead of time, store it in the refrigerator, and then bake it 30 minutes before meal time.Optional additions that I add sometimes include: raisins, walnuts, olives, and chopped apple. If you add chopped, skinless apple, cook it with the onions and celery. For the herbs, I add them to a food processor to get them finely chopped.
Place the cornbread cubes on cookie sheets and toast them in a preheated oven at 350°F/ 175° C for about 5 minutes, or until they start to brown.
Take the bread cubes out of the oven to cool. Leave the oven on for the dressing.
Warm up a large frying pan on medium heat, and place the butter in it to melt.
Place the onions, mushrooms, and celery and cook for about 5 minutes, or until the onions start to become clear.
Add the garlic in the frying pan and cook for another minute or so.
Turn the heat off and cool for a moment.
Crumble half the cornbread cubes and leave the other half as cubes. I crumble them in my hand, but you can also give them a quick whirl in a food processor.
Transfer the stuffing and frying pan mixture to a large mixing bowl and blend in the parsley, thyme, sage, soup stock, and salt and pepper to taste.
If you're baking this as a dressing, transfer the stuffing to a greased baking dish, cover with foil, and bake for 30 minutes. If you're using it as stuffing, add it to the cavity of a turkey or other poultry.