Golden, toasted cornbread cubes are the heart of this stuffing, soaking up a savory blend of sautéed onion, celery, and garlic before getting tossed with fresh thyme, sage, and rosemary for that classic holiday aroma. A splash of chicken broth and beaten egg binds everything together, so each bite turns out moist in the center with beautifully crisped, golden edges on top. It bakes up in a single dish, making it an easy make-ahead side for a packed holiday table. Fresh parsley scattered over the top adds a bright, herby finish right before serving. This one's a genuinely solid pick if you're building a soy free spread and want a stuffing that still hits all the cozy, familiar notes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
