Rye Free Cornbread Stuffing

Total time2 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

8 servings

For the stuffing

8 cups crumbled day-old cornbread (about one 9x13-inch pan)
Old Home Kitchens Old Fashioned Cornbread 18oz Abes Cornbread Original Vegan - 24 Oz Abe's Cornbread Vegan Mini Muffins, 12 Pack
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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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