Golden, toasted cornbread cubes are the base of this stuffing, soaking up a savory mix of sautéed onion, celery, and garlic before getting folded through with fresh thyme, sage, and rosemary for that classic holiday aroma. Chicken broth and beaten eggs bind everything together, so every scoop comes out moist in the center with crisped, golden edges on top. It bakes up in one dish with minimal fuss — toast the cornbread, sauté the aromatics, combine, and bake until set. A scatter of fresh parsley at the end brightens the whole thing right before it hits the table. This is a genuinely solid choice for a dairy free holiday spread, delivering all the cozy, herby flavor of traditional stuffing without anyone missing a thing.
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Preheat the oven to 300°F (150°C). Spread the cornbread cubes in a single layer on a rimmed baking sheet and bake for 25–30 minutes, turning once halfway through, until dried out and lightly toasted at the edges. Transfer to a large mixing bowl and let cool. Raise the oven temperature to 375°F (190°C).
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
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