Place the dried out cornbread cubes into a large mixing bowl and set aside. Ensuring the cornbread is properly dried will help it hold up better in the final stuffing.

In a large skillet, melt the butter over medium-high heat. Add the diced onion and celery and sauté for several minutes until the onion just starts to become translucent. Next, add the ground beef and brown it, breaking it apart as it cooks. Once the meat is browned, lower the heat to medium and stir in the garlic, chopped parsley, sage, thyme, salt, and pepper. Allow the mixture to heat for about 1 minute to bring out the flavor of the herbs, then remove from heat. I like to let the herbs cook just briefly to keep their flavors fresh and vibrant.

Add the cooked beef and vegetable mixture from Step 2 to the bowl with the cornbread cubes. Gently toss to combine. At this stage, stir in optional mix-ins like chopped pecans, sautéed mushrooms, chopped walnuts, diced apples, and dried cranberries if desired. I always add a handful of dried cranberries and apples for extra bursts of flavor and texture.

In a small bowl, whisk together the eggs and beef broth until well combined. Pour the egg and broth mixture over the cornbread and beef mixture from Step 3. Gently toss everything to ensure all the ingredients are evenly coated. The cornbread will crumble a bit, which is normal. If the mixture seems dry, add more broth a little at a time.

Transfer the combined stuffing mixture to a greased 9x13 inch baking pan or large casserole dish. Cover with foil and bake in a preheated oven at 375°F for about 20 minutes. Remove the foil and continue to bake for another 10 minutes, or until the top is golden brown and the center is set with no excess moisture on top.

Let the stuffing cool for about 5 minutes before serving. This short resting time helps the flavors settle and makes it easier to serve neat portions.