Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces.

Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every ten minutes. Remove cornbread cubes from the oven and cool to room temperature.

Melt butter in pan; saute the celery and onion until soft. Stir in the thyme, sage, and parsley. Cool.

Stir the cornbread and cooked onion-celery mixture together. Add egg and mix well. Add the stock or broth and mix lightly but thoroughly. Add salt and pepper to taste.

Stuff the cavity of a turkey or bake the stuffing in a casserole dish.

* To make lactose-free, use unsalted margarine with no milk products added.