Toasted cornbread cubes soak up a savory broth mixture until every piece turns tender in the middle with those irresistible golden, crisp edges on top. The base gets its flavor from a slow-cooked mix of onion, celery, and garlic, brightened with fresh thyme, sage, and rosemary for that classic holiday aroma. Baked first covered to steam through, then uncovered to crisp up, this stuffing comes out of the oven set in the center and deeply golden on top — exactly what you want alongside a holiday spread. A scatter of fresh parsley at the end adds a pop of color and freshness right before serving. It's a comforting, from-scratch side that fits neatly into a wheat free menu without sacrificing any of the cozy, herby flavor stuffing is known for.
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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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