This stuffing starts with a big batch of crumbled cornbread, dried out until it's ready to soak up all the savory broth without turning to mush. Butter-softened onion and celery form the aromatic base, and a fragrant mix of garlic, sage, thyme, and rosemary gets stirred right in for that classic holiday flavor. A quick whisk of broth and beaten eggs binds everything together, keeping the texture rich and custardy rather than dry. Baked covered first and then uncovered until the top turns deep golden and the center sets, it comes out with crisp edges and a tender, moist interior every time. A scatter of fresh parsley at the end brightens the whole dish before it hits the table. It's a comforting, crowd-pleasing side that fits neatly into a wheat free spread without skipping any of the flavor.
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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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