Golden crumbles of day-old cornbread soak up a savory blend of sautéed onion, celery, and garlic until every bite turns tender and rich, while fresh sage, thyme, and rosemary bring that unmistakable holiday-table aroma to the whole dish. A splash of apple cider vinegar brightens the mix, cutting through the richness and keeping the flavors balanced instead of heavy. Baked uncovered until the top turns deep gold and the edges pull slightly from the pan, this stuffing gets that perfect contrast of crisp top and soft, custardy interior. A scatter of fresh parsley at the end adds a clean, herby finish before it hits the table. It's a comforting, crowd-pleasing side that fits neatly into a vegetarian spread without missing any of the classic flavor.
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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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