Preheat the oven to 350°F (175°C) and butter or oil a medium baking dish.
Crumble the Cornbread into a large bowl and let it sit a few minutes to dry slightly so it will absorb the liquid without getting soggy.
In a skillet over medium heat, melt the Butter and sauté the Onion and Celery until softened and translucent, about 6–8 minutes; remove from heat and let cool slightly.
In a separate bowl, whisk together the Eggs and Chicken Broth until combined; season lightly with Kosher Salt and freshly cracked Black Pepper.
Add the sautéed vegetables to the bowl with the crumbled cornbread, then sprinkle in chopped Sage, Thyme, and Parsley. Pour the egg-and-broth mixture over the cornbread and gently toss until everything is evenly moistened—add a little more broth if the mixture seems too dry.
Transfer the mixture to the prepared baking dish, pressing it down gently and smoothing the top. Dot with a few small pieces of butter if desired for extra browning.
Bake until the center is set and the top is golden brown, about 30–40 minutes depending on depth. Let the stuffing rest for 10 minutes before fluffing with a fork and serving.
