Alpha Gal Friendly Southern Cornbread Stuffing
Total time9 hr 5 min
Prep time20 min
Cook time45 min
5.0(9)
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Learn more →Ingredients
8 servings
For the stuffing base
- 6 cups crumbled day-old cornbread (about one 9-inch pan)
- 3 cups cubed day-old white bread, cut into ½-inch pieces
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp dried rubbed sage
- ½ tsp black pepper
- 1 tsp salt
For the custard
- 2 large eggs, beaten
- 2 ½ cups low-sodium chicken broth
- ½ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
For the top
- 2 tbsp unsalted butter, melted, for the topChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
The night before (or at least 8 hours ahead), spread the crumbled cornbread and cubed white bread in a single layer on two large rimmed baking sheets. Leave uncovered at room temperature until completely dried out and stale — the pieces should feel firm and dry to the touch with no soft spots.
- 2
When ready to bake, preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish and set aside.
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