Preheat the oven to 375°F (190°C). Spread the cornbread and white bread cubes evenly across two rimmed baking sheets. Bake until the bread is dry and golden, approximately 15 minutes. Set aside to cool.

In a medium skillet, cook the bacon over medium heat until the fat is rendered and the bacon is crispy, about 5 minutes. Remove the bacon and set aside. In the same skillet, add the diced onion, celery, and minced garlic. Sauté until the onion becomes translucent and the celery softens, approximately 4 minutes. Stir in the chopped sage and remove from heat.

In a large mixing bowl, combine the toasted bread cubes, cooked bacon, sautéed vegetables, beaten eggs, chicken broth, parsley, salt, and pepper. Toss the mixture until all ingredients are well combined. Allow it to sit for 5 minutes to absorb the flavors, then toss again to ensure even distribution.

If using the stuffing for turkey, reserve 4 ½ cups of the mixture for stuffing the bird.

Transfer the remaining stuffing to a greased 9-inch square baking dish. Spread it evenly and bake in the preheated oven for 20-25 minutes, or until the top is golden brown.

Remove the stuffing from the oven and let it cool slightly before serving. Garnish with additional parsley, if desired, for a fresh touch.