Golden, savory, and packed with fresh herbs, this stuffing turns crumbled cornbread into a cozy holiday side that holds together beautifully without ever going mushy. Onion, celery, and garlic get sautƩed until deeply softened, then folded in with sage, thyme, and rosemary for that classic Thanksgiving aroma filling the kitchen. A rich broth mixture binds everything together, soaking into every crumb so the inside stays moist while the top bakes up crisp and golden brown. Finished with a scatter of fresh parsley, it's the kind of make-ahead dish that reheats well and disappears fast at the table. Because it's built on toasted cornbread rather than bread cubes, it's a solid, satisfying option for a gluten free spread.
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Learn more ā8 servings
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 ā it absorbs the broth without turning mushy.
Preheat the oven to 375Ā°F (190Ā°C). Grease a 9x13-inch baking dish with a little dairy free butter or cooking spray and set aside.
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