First I made the cornbread:

Preheat the oven 425*
Line a cookie sheet that has sides with parchment paper, ( or lightly oil it)

1 cup cornmeal
1 cup all purpose flour
1 1/2 teaspoons baking powder
1 1/2 Tablespoons sugar

1/4 cup canola oil
1 cup milk
1 egg white

Combine the dry ingredients.
In another bowl combine the liquids.

Then combine them all.  Spread the batter onto a cookie sheet (with sides).
Bake 425* for about 18-25 mins or until light brown.  When cool dice the flat cornbread.

Then I cube and “toast” about 15 slices of whole wheat breadin the oven until light brown and dry.

Dice and sauté til tender in about 3Tablespoons of canola oil:

a medium to large onion
Entire bunch of celery with some celery tops
1 Apple (no skin) (raisins too but I don’t because I dislike them)
Parsley, rosemary

In a large bowl, combine the
Diced cornbread, whole wheat bread and all the vegetables, including the oil.

Now here’s the judgement part....
Add enough water or broth to moisten everything.
Seasoning is personal, I don’t add salt to anything that I make.  The whole wheat bread IMHO has plenty of salt in it.

Then mush it all into a lightly oiled stuffing pan...I use a 9x13x2 aluminum pan.
Bake at 375* covered for about 40-45 min.
Uncover and bake for an additional 15-20 mins.

Sounds like a lot of work but I wanted to really spell out the steps.

You’ll notice that everything I make is as salt free and low sugar and fat as possible.