Dairy Free Cornbread Stuffing
Cornbread stuffing is one of those holiday side dishes that feels deeply comforting — golden on top, tender in the middle, and fragrant with fresh sage, thyme, and rosemary. The trick here is starting with day-old cornbread that's had time to dry out, so it soaks up the chicken broth and egg mixture without going soggy or falling apart in the pan. Dairy free butter stands in seamlessly for the traditional kind when sautéing the onion, celery, and garlic, and honestly you'd never know the difference once everything is baked together. The stuffing goes into the oven covered first to steam through, then uncovered so the top crisps up to that irresistible golden-brown finish. It makes 8 generous servings, which means it's built for a crowd — think Thanksgiving, Friendsgiving, or any big family dinner where you need a showstopper side. A scatter of fresh parsley right before serving adds a little brightness that makes the whole dish look as good as it tastes.
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Learn more →Ingredients
8 servings
For the stuffing
- 1 batch dairy free cornbread (about 8 cups crumbled, day-old or dried)
- 4 tbsp dairy free butter
- 1 medium 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
- 2 ½ cups chicken broth
- 2 large eggs, lightly beaten
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
If your cornbread is freshly baked, spread the crumbles in a single layer on a rimmed baking sheet and leave them out uncovered at room temperature for at least 1 hour, or overnight, until they feel dry and slightly stiff to the touch. Day-old cornbread works best — it absorbs the broth without turning mushy.
- 2
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little dairy free butter or cooking spray and set aside.
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