Eggless Cornbread Stuffing

Total time2 hr 5 min

Prep time20 min

Cook time45 min

4.6

(10)

Stuffing is one of those dishes that feels almost impossible to pull off without eggs acting as a binder, but this version proves that assumption completely wrong. Day-old cornbread is the secret — once it dries out and gets tossed with warm, buttery sautéed onion, celery, garlic, and a generous handful of fresh sage, thyme, and rosemary, it holds together beautifully on its own. A splash of apple cider vinegar cuts through the richness and brightens every bite in a way you won't expect but will absolutely notice. The trick is adding the chicken broth gradually, folding gently until the mixture is moist and cohesive but never soggy — that patience is what gives you a golden, set top with a tender, savory interior. After 35 to 40 minutes in the oven, the edges pull away from the pan and the top turns a deep, crackling gold that makes it hard to wait the full five minutes before digging in. This recipe makes eight generous servings, so it's built for a crowd and holds up beautifully on a holiday table or a cozy Sunday dinner spread.

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Ingredients

8 servings

For the stuffing

8 cups crumbled day-old cornbread (about one 9x13-inch pan)
4 tbsp unsalted butter
1 large yellow onion, finely diced
4 stalks celery, finely diced
3 cloves garlic, minced
2 tbsp fresh sage, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
3 cups chicken broth
1 tbsp apple cider vinegar
½ tsp salt, plus more to taste
½ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
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.
2
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.

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