Start by crumbling the cooled cornbread into a large mixing bowl, aiming for pieces about one inch in size.

In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and drain on paper towels.

Add diced onion and celery to the skillet and sauté until softened, roughly 5-7 minutes. Stir in minced garlic for the final minute.

In the bowl with crumbled cornbread, add the sautéed vegetables, crispy bacon, dried thyme, sage, black pepper, and salt. Mix until well combined.

Pour in the chicken broth and add the beaten eggs. Stir until evenly combined.

Fold in the chopped fresh parsley into the stuffing mixture.

Preheat your oven to 350°F (175°C). Grease a baking dish and spread the stuffing mixture evenly into the dish.

Cover with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the top is golden brown.

Let it rest for about 10 minutes before serving.