This is THE best Southern cornbread stuffing recipe for Thanksgiving! It’s rich, savory and full of flavor without using a ton of butter. This traditional stuffing recipe needs to be on your holiday table! (vegetarian, gluten free option)
Cut cornbread and bread into roughly 1/2-inch cubes. Place on a baking sheet and let sit overnight on the counter covered loosely with a towel, to stale, or toast in the oven at 350°F for 20 minutes, stirring occasionally. Add stale bread to a very large bowl with green onion, parsley and thyme.
If it isn’t heated already, heat oven to 350°F. Lightly grease a 13×9-inch baking dish.
Place butter in a large skillet. Heat over medium-low heat. Add onion, garlic and celery. Cook, stirring, until onion and celery is slightly softened, 5-10 minutes. Add 1 cup of the broth and let simmer about 5 more minutes.
Add onion and celery mixture to bowl with the bread. Add Gently stir to coat.
Whisk together eggs, remaining broth, salt and pepper. Pour over bread mixture and stir gently again. Pour mixture into prepared pan and cover with foil.
Bake 45 minutes, then uncover and bake an additional 15-20 minutes.