1-First, preheat the oven to 350°F (175°C). Crumble the homemade cornbread and white bread into small pieces and spread them on a baking sheet. Then, toss the white bread with 1 tablespoon olive oil, 1/2 teaspoon poultry seasoning, and 1/4 teaspoon salt, toasting it in the oven for 15 minutes until lightly golden. Set it aside once done.

2-Next, melt 1/2 cup salted butter in a large skillet over medium heat. Sauté the diced yellow onion, green bell pepper, and celery for about 5 minutes until they soften and release their aroma. This step builds the flavor base that makes the dressing so special.

3-In a large bowl, combine the toasted cornbread and white bread with the sautéed vegetables and melted butter. Add the remaining 1/4 teaspoon salt, 2 teaspoons poultry seasoning, dried sage, onion powder, and black pepper, mixing well. Gradually stir in the 4 1/2 cups chicken broth in two parts to ensure even absorption, followed by the 2 large beaten eggs.

4-Pour the mixture into a greased 9×13 inch baking dish and spread it evenly. Bake for 50 minutes or until the top turns golden brown. Let it cool slightly before serving warm, and enjoy the compliments from your guests.