Dairy Free Southern Cornbread Stuffing

Total time9 hr 5 min

Prep time20 min

Cook time45 min

5.0

(9)

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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 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 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 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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