Name: Gluten-free Cornbread Stuffing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 15
Cuisine: American
Ingredients: 4 tablespoons butter (½ stick); 1 yellow onion, diced; 4 stalks celery, diced; 1 clove garlic, minced; 1 tsp dried thyme; 2 tbsp fresh sage; 3/4 cup dried cranberries; 1/4 tsp salt; 1/4 tsp ground black pepper; 12 cups gluten-free cornbread, cubed and dried out; 2 eggs; 1-2 cups chicken broth or vegetable broth

It wouldn’t be a gluten-free Thanksgiving dinner without gluten-free stuffing on the table. This year, try my gluten-free cornbread stuffing as a savory side dish. Instead of using white bread in the stuffing, you use cubed homemade gluten-free cornbread – it’s so flavorful and makes the best gluten-free stuffing!

This gluten-free cornbread stuffing has all the flavor and texture of a traditional cornbread stuffing – just without the gluten! It’s made with my easy and delicious sweet gluten-free cornbread – it’s seriously the best cornbread you’ll ever have.

If you haven’t tried my gluten-free cornbread yet, you’re in for a treat! It’s fluffy, moist and has the perfect touch of sweetness. Plus, it’s perfect for making gluten-free stuffing with cornbread.

The trick to making a gluten-free cornbread stuffing is to dry out the cornbread before using in the stuffing. It’s best to make the cornbread a few days ahead of time for this very reason. Cut the gluten-free cornbread into cubes and leave it out on the counter for a day so that it dries out. This helps the cornbread from getting too soggy in the stuffing.

If you’re short on time, there’s a quicker method to drying out your cornbread so that it’s ready for this gluten-free cornbread stuffing by using your oven. Cube the cornbread and place on a baking sheet lined with aluminum foil in a single layer. Make sure that the cornbread isn’t too crowded on the pan. Use an additional baking sheet if need be. Bake in the oven at 325F for 25 to 30 minutes, flipping halfway through until the bread is lightly toasted and dry. Now you’re ready to make this flavorful cornbread stuffing!

Packed with onions, celery, dried cranberries, thyme and sage, this gluten-free cornbread dressing is so incredibly delicious. It’s great for the holidays, but really would be a comforting side dish all year long.

Notes on Ingredients and Substitutions for this gluten-free stuffing:

Seasonings: This recipe includes dried thyme and fresh sage for flavor. If either of those aren’t up your alley, feel free to omit or replace with an herb you prefer.
Chicken Broth: Always check the labels of chicken broth, and all products really, to make sure that it does not contain gluten. There are many brands of broth on the market that are gluten-free are your local grocery store, so don’t worry! I use Pacific Food Organic Chicken Broth. You can also use Vegetable Broth if you’d prefer.

The amount of chicken broth that you add to the recipe is dependent on what consistency you like your stuffing. I like my stuffing to be soft in the middle and have a crunchy exterior. I don’t like mush stuffing, however. My advice is to start with 1 cup of the chicken broth and mix all of the ingredients together. If need be, add more chicken broth until you reach your desired consistency.

Round out your Thanksgiving meal with my gluten-free dinner rolls that are as good as Grandma’s homemade rolls used to be! Don’t forget the mashed potatoes either – I recommend these Instant Pot mashed potatoes to save on stove and oven space! Here’s a homemade cranberry sauce that looks amazing too!

Gluten-free Cornbread Stuffing Recipe:

Yield: 15 servings

Gluten-free Cornbread Stuffing

It wouldn't be a gluten-free Thanksgiving dinner without gluten-free stuffing on the table. This year, try my gluten-free cornbread stuffing as a savory side dish.

Plan ahead: You need to make the gluten-free cornbread a day or two ahead of time so it can be cubed and allowed to dry out.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour 10 minutes

Ingredients

4 tablespoons butter (½ stick)
1 yellow onion, diced
4 stalks celery, diced
1 clove garlic, minced
1 tsp dried thyme
2 tbsp fresh sage
3/4 cup dried cranberries
1/4 tsp salt
1/4 tsp ground black pepper
12 cups gluten-free cornbread, cubed and dried out
2 eggs
1-2 cups chicken broth or vegetable broth

Instructions

Cornbread Cubes:

You can do this a day or two before. Simply cut the baked and cooled gluten-free cornbread into cubes and leave it out on the counter for a day or two so that it dries out. (I suggest spreading onto parchment paper or large baking sheets). This helps the cornbread from getting too soggy in the stuffing.
If you are short on time, bake the cornbread and follow these steps to quickly dry it out, then proceed with rest of recipe: Cube the cornbread and place on a baking sheet lined with aluminum foil in a single layer. Make sure that the cornbread isn’t too crowded on the pan. Use an additional baking sheet if need be. Bake in the oven at 325°F for 25 to 30 minutes, flipping halfway through until the bread is lightly toasted and dry.

Cornbread Stuffing:

Preheat oven to 350°F. Butter or oil a 9x13-inch baking dish and set aside.
Preheat a large skillet over medium heat. Add the butter and melt completely. Then add the diced onion and celery to the skillet and cook for 5-7 minutes, until translucent.
Add the minced garlic and cook an additional 1-2 minutes, stirring frequently, to ensure the garlic does not burn.
Remove from heat and add the onion, celery and garlic mixture to a large bowl. Stir in dried cranberries, cubed cornbread, dried thyme, fresh sage, salt, pepper, eggs and 1 cup of the chicken broth.
Stir to combine. Add additional chicken broth if needed. Mixture should be moist but not at all soupy.
Spoon the gluten-free cornbread mixture into the prepared baking dish.
Cover the baking dish with aluminum foil and bake at 350°F for 25 minutes. Remove the foil and bake an additional 15-20 minutes, until the top is a light golden brown.
Let cool a few minutes before serving.

Notes

Be sure to purchase a chicken broth or vegetable broth that is clearly labeled gluten-free.

The amount of chicken broth that you add to the recipe is dependent on what consistency you like your stuffing. I like my stuffing to be soft in the middle and have a crunchy exterior. I don’t like mush stuffing, however. My advice is to start with 1 cup of the chicken broth and mix all of the ingredients together. If need be, add more chicken broth until you reach your desired consistency.