Prepare the cornbread by baking it according to your favorite recipe or breaking store-bought cornbread into crumbs. Set aside.
Heat a large skillet over medium heat, add butter, and sauté diced onion and celery for 5-7 minutes until soft.
In a large mixing bowl, combine crumbled cornbread, sautéed vegetables, chopped parsley, and beaten eggs. Gradually pour in broth and mix until moist.
Preheat oven to 350°F. Grease a 9x13-inch baking dish, transfer stuffing mixture, and bake for 30-35 minutes until golden brown.
Let the stuffing cool for 5 minutes before serving.