Dairy Free Southern Cornbread Stuffing

Total time9 hr 5 min

Prep time20 min

Cook time45 min

This stuffing starts with a full day of drying out crumbled cornbread and cubed white bread, which is the real secret to a texture that's craggy on top and tender underneath instead of mushy. Onion, celery, and garlic get cooked down until sweet and soft, then fresh sage and thyme are stirred in for that classic, herby Southern smell that fills the kitchen. Warmed chicken broth and beaten eggs bind everything together into a custard that soaks into every piece of bread without turning it soggy. Spread into a baking dish and baked uncovered until deeply golden, the top turns crisp and craggy while the center stays moist and rich. It's a holiday-table classic that reheats beautifully, and it's a great pick for a dairy free spread since every bit of flavor comes from the aromatics, herbs, and broth doing the heavy lifting.

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Ingredients

8 servings

For the stuffing base

6 cups crumbled day-old cornbread (about one 9-inch pan)
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3 cups cubed day-old white bread, cut into ½-inch pieces
4 tbsp unsalted butter
Chef's tip
Use 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 tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

For the top

2 tbsp unsalted butter, melted, for the top
Chef's tip
Use 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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