This stuffing is all about deeply savory, herb-forward flavor built on a base of tender cornbread that soaks up broth until it's moist but still holds its shape. Onion, celery, garlic, and a fragrant trio of fresh sage, thyme, and rosemary get cooked down until soft and aromatic, then folded through those golden cornbread crumbles with a touch of apple cider vinegar for brightness. A slow soak in chicken broth gives every piece that perfect texture — crisp and golden on top, soft and custardy underneath — before it bakes into a dish with beautifully set edges. Finished with a scatter of fresh parsley, it's a comforting, herby side that feels like the centerpiece of any holiday table. This one's a great fit for a dairy free spread, no shortage of flavor or texture required.
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If the cornbread is freshly baked, spread the crumbles in a single layer on a rimmed baking sheet and leave uncovered at room temperature for at least 1 hour, or overnight, until the pieces feel dry and slightly firm to the touch.
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
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