Cut the cornbread and bread into roughly ½-inch cubes. To stale the bread, leave it uncovered on a baking sheet overnight at room temperature, or toast in a 350°F oven for 20 minutes, stirring occasionally. Place the bread cubes in a very large bowl and add green onions, parsley, sage, and rosemary.

Preheat the oven to 350°F (if not already). Lightly grease a 13x9-inch baking dish.

In a large skillet, melt butter over medium-low heat. Add onion, garlic, and celery and cook, stirring occasionally, until slightly softened, about 5–10 minutes. Pour in 1 cup of the broth and simmer for an additional 5 minutes.

Add the cooked vegetable mixture to the bread cubes, gently tossing to coat evenly.

In a separate bowl, whisk together eggs, remaining broth, salt, pepper, and smoked paprika. Pour this mixture over the bread and vegetables. Stir gently to combine. If the bread seems dry, add a little more broth. Transfer the mixture to the prepared baking dish and cover with foil.

Bake for 45 minutes, then remove the foil and bake for another 15–20 minutes, until the top is golden and the center is set.