Step 1

Preheat the Air Fryer to 375 degrees F, air fryer setting.

Step 2

In a skillet, melt 4 tablespoons of butter over medium heat. Saute the celery and onion in the melted butter until soft and the onion is translucent.

Step 3

Place the cornbread crumbs into a large bowl. Add the sauteed celery and onion - be sure to use a spatula to scrape all of the butter from the pan and into the breadcrumb bowl as well.

Step 4

Combine the chicken broth, remaining 4 tablespoons of melted butter, garlic salt, pepper, and onion powder. Add the eggs to the broth mixture and whisk to fully combine.

Step 5

Pour the liquid mixture over the breadcrumb mixture and toss to combine and mix thoroughly.

Step 6

Butter a casserole dish that will fit in your air fryer. I suggest a deep dish 8” round casserole dish.

Step 7

Spread the cornbread mixture into the buttered dish and cover with aluminum foil.

Step 8

Cook in the air fryer at 375 degrees F, air fryer setting, for 30-45 minutes, covered until the stuffing mixture is cooked through.

Step 9

Uncover, stir, and bake for 5 minutes more until the top is golden brown.

Step 10

Sprinkle with chopped fresh parsley.

Step 11

Plate, serve, and enjoy!