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1
On the day before cooking, cut the cornbread, French bread and ciabatta into 1-inch cubes.
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2
Spread them out on 2 baking sheets and let them dry for approximately 24 hours.
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3
Preheat the oven to 425 degrees F.
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4
Drizzle the Brussels sprouts and butternut squash with olive oil in a roasting pan and roast for 30 to 35 minutes.
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5
Meanwhile, warm up a large skillet over medium heat and add the butter and bacon pieces.
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6
When the bacon is cooked, add the celery, carrots and onions and cook until soft, 4 to 5 minutes.
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7
Pour in the chicken broth, then add the parsley, rosemary, basil, thyme, and some salt and pepper and stir until combined.
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8
Cook for a couple of minutes.
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9
Get the cooked sprouts and squash out of the oven and reduce the temperature to 375 degrees F.
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10
Place the dried bread cubes into a large bowl and mix them up a bit.
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11
Add the roasted Brussels sprouts, squash, pecans and dried cherries and mix.
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12
Gradually ladle the broth mixture into the bread, tossing lightly as you go.
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13
Add a little more salt and pepper, then toss around and taste to check the seasoning.
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14
If you like it more moist, splash in more broth until it reaches the consistency that you like.
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15
Pile the dressing into a large casserole dish and bake until golden brown on top, 20 to 25 minutes.
