This stuffing starts with sturdy, golden cornbread cubes, toasted until they dry out just enough to soak up flavor without turning mushy. Finely diced celery brings a fresh, savory crunch, and a generous mix of fresh thyme, sage, and rosemary gives the whole dish that classic, herby holiday aroma. Butter adds richness as everything comes together, and a simple egg-and-broth mixture binds the cubes into a tender, custardy bake with crisp, golden edges on top. It's finished with a scatter of fresh parsley for a pop of color and brightness right before serving. Baked low and slow first, then finished uncovered for that perfect contrast of soft center and toasty top, this is a comforting, crowd-pleasing side that fits neatly into a low FODMAP holiday spread.
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A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
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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