Place your broken cornbread crumbs in a 225° oven for about 30 minutes. Stir the crumbs occasionally for even heat distribution. When the crumbs are completely dry remove them from the oven, and allow them to cool. Turn the heat up to 350°.
In a large skillet, melt the butter over medium-high heat. Add the celery and onion, and cook, stirring frequently until the vegetables are tender, about eight minutes. Remove from the heat, and allow to cool.
In a large bowl, combine the cornbread, vegetables, parsley, salt, pepper, paprika, nutmeg, stock and beaten eggs. Mix to combine. Turn out into an appropriate sized baking dish, and top the dressing with pats of butter.
Bake at 350° for 30 to 40 minutes, or until the top is a nutty brown. Remove from the oven, and allow to cool. Refrigerate covered for two days, and re-heat in a 300° oven until warmed through, about 20 minutes.