Vegetarian Dairy Free Cornbread Stuffing
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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