Place cornbread cubes on a baking sheet. Bake at 350 degrees for 30 minutes, or until toasted, stirring every 10 minutes. Remove cornbread cubes from the oven and let cool to room temperature.
Melt butter in a pan. Saute celery and onion until soft. Stir in thyme, sage and parsley. Let cool slightly. Stir toasted cornbread cubes and sautéed onion/celery mixture together. Add beaten egg and mix well. Add chicken stock and mix together lightly but thoroughly. Add salt and pepper to taste.
Use mixture to stuff the cavity of a turkey, or bake the stuffing in a casserole dish at 350 degrees for 30 minutes.