Golden, crumbled cornbread forms the hearty base of this stuffing, soaking up a savory mix of sautéed onion, celery, and garlic until every bite is tender and flavorful. Fresh sage, thyme, and rosemary bring warm, herby depth, while a splash of apple cider vinegar adds just enough brightness to balance the richness. Chicken broth gets folded in gradually until the texture is perfectly moist — never soggy, never dry — before the whole thing bakes uncovered into a dish with a crisp, golden top and soft, custardy center underneath. A scatter of fresh parsley at the end keeps things looking as good as it tastes. This is the kind of stuffing that disappears fast at a holiday table, and it's a solid, no-stress option for a Soy Free spread. Simple pantry staples and fresh herbs do all the work here, so you get classic comfort-food flavor without any guesswork.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
