Prepare 2 batches of Herbed Cornbread.

Cut the cornbread into 1-inch cubes (about 12 cups).

Place the cornbread cubes on a baking sheet and leave out for several hours or overnight, until completely dried out.

Preheat the oven to 375 degrees F (190 degrees C).

Chop 6 slices of bacon.

Add the chopped bacon to a skillet and saute until cooked and almost crisp, about 7 minutes.

Remove the bacon to a plate and wipe out any grease from the skillet.

Melt 1 stick of butter in the skillet.

Dice 1 large onion.

Dice 5 stalks of celery.

Dice 1 large red bell pepper.

Seed and finely dice 1 jalapeno pepper.

Mince 2 cloves of garlic.

Add the diced onion, celery, and red pepper to the skillet and cook, stirring, for 4 to 5 minutes, until they are soft.

Add the minced jalapeno and garlic and saute for 2 minutes more.

Pour in 6 cups of low-sodium chicken broth.

Finely chop 1/2 bunch of parsley.

Mince 2 teaspoons of fresh rosemary.

Add the chopped parsley and minced rosemary to the skillet, season with kosher salt and freshly ground pepper, and cook for a couple of minutes, then turn off the heat.

Pour the dried cornbread into a large bowl.

Spoon in some of the broth mixture into the bowl with the cornbread.

Keep adding broth, tossing as you go, until it's all mixed in.

Season with kosher salt and freshly ground pepper.

Add the cooked bacon and toss again.

If you like your dressing extra moist, add a little more broth.

Pile the dressing into a 3-quart casserole pan.

Bake, uncovered, for 20 to 25 minutes, or until golden brown and heated through.

Serve piping hot.