This stuffing starts with sturdy, dried cornbread crumbles that soak up flavor without turning mushy, tossed with softened onion and celery and a fragrant mix of fresh sage, thyme, and rosemary. Beaten eggs help bind everything into a cohesive, custardy texture as it bakes, so you get a golden, crisp top over a soft, savory center. It bakes covered first to stay moist, then uncovered to develop that deeply golden crust everyone fights over at the table. A scatter of fresh parsley at the end brightens the whole dish right before serving. Simple, herby, and packed with cozy holiday flavor, this is a stuffing that fits right into a vegetarian spread without missing a beat.
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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.
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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