Golden crumbles of day-old cornbread soak up a savory broth studded with sautéed onion, celery, and garlic until every bite turns rich and moist in the center with beautifully crisped edges on top. Fresh sage, thyme, and rosemary bring that unmistakable holiday-table aroma, while a splash of apple cider vinegar adds just enough brightness to balance the richness. It bakes up in one dish with almost no fuss — sauté, toss, pour, bake — and the top turns deeply golden with edges that pull away from the pan in the best way. A scatter of fresh parsley at the end keeps it looking (and tasting) vibrant. This is a genuinely solid stuffing to bring to a gluten free spread, holding its shape and flavor without ever feeling like an afterthought side dish.
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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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