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 325°F 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. 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 or holiday 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! I hope you and all you share this with enjoy it! If you make this stuffing and enjoy it, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made. 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. 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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I hope you and your family enjoy this gf stuffing too!Notes on Ingredients and Substitutions for this gluten-free stuffing:
How to make gluten-free cornbread stuffing:
Gluten-free Cornbread Stuffing Recipe:
Gluten-free Cornbread Stuffing
Ingredients
Instructions
Cornbread Cubes:
Cornbread Stuffing:
Notes
Recommended Products
Yield: 15 servings
Prep Time
20 minutes
Cook Time
45 minutes
Additional Time
5 minutes
Total Time
1 hour 10 minutes
Connie Trieber
Tuesday 22nd of December 2020
I love dressing, but have developed sensitivities. I am Allium sensitive and cannot eat onion, celery, or garlic. This takes away a lot of the flavor, leaving these out! Does anyone have suggestions?
Michelle
Thursday 26th of November 2020
I made this using a gluten-free box mix. This Thanksgiving dinner financial hardships we used what we had on hand. Which meant Chicken instead of turkey! I use dried cherries diced very small since I didn't have cranberries. My husband added diced Apple. Otherwise I followed the recipe. What made in half since it's just two of us. This was very easy and very tasty. I love the tips on drying the cornbread. It worked beautifully. the dried cornbread tasted so good I almost didn't want to use it in dressing!!!
Jennie
Friday 6th of November 2020
Does your cornbread recipe linked here make exactly 12 cups cubed, or should I measure it out? Thanks!
Michelle Palin ~ My Gluten-free Kitchen
Tuesday 10th of November 2020
I would measure it out to be sure!
Jenny
Sunday 17th of November 2019
Looks really good. I'm trying to do a hybrid this year by jazzing up a box of gluten-free stuffing. Great inspiration found here!