If you're looking for the best gluten-free cornbread stuffing for Thanksgiving, you've just found it! It's rich and savory with a flavor combination of sweetness from the crunchy gluten-free cornbread and a moist, mouthwatering center.
This gluten-free cornbread stuffing is so good you're not going to want to wait for Thanksgiving and other holiday occasions to eat it. Better yet, you can make it ahead so you can focus on the rest of your Thanksgiving menu.
Thanksgiving is my favorite holiday, and I have all the Thanksgiving recipes you need to make the day gluten-free, too, like this crumbly, sweet, and filling gluten-free cornbread. Try this gluten-free stuffing that is bursting with flavor and perfect for baking or stuffing a Turkey. Don't forget this Gluten-Free Corn Casserole, which, in my opinion, is a staple for a Thanksgiving meal.
Unlock the secrets of baking mouthwatering, gluten-free artisan bread with this irresistible Udemy course. If you have any leftovers, you can use them to make this GF cornbread recipe too. The artisan bread will add a unique texture and flavor to the stuffing, making it even more delicious and gourmet!
GLUTEN-FREE CORNBREAD STUFFING RECIPE
This gluten-free cornbread stuffing is so good I can eat it straight out of the oven with a fork. I like to make it a day or two ahead of time (and try not to eat it) and serve it for Thanksgiving.
This gluten-free cornbread stuffing tastes the best, so guests won't even know it's gluten-free.
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE CORNBREAD STUFFING
Simple to make - This gf cornbread stuffing is simple to make with a handful of ingredients and a minimal amount of your time.
Make-ahead - Thanksgiving and holiday occasions can mean a lot of time in the kitchen. This recipe is easy to make ahead, so you can focus on other dishes. You can make it partially or make it completely and freeze it.
Versatile - You can complement a roast meal with this gluten-free cornbread stuffing as a side. Eat it with egg and sausage for breakfast too.
INGREDIENTS IN GLUTEN-FREE CORNBREAD STUFFING
Gluten-Free Cornbread - You can make my gluten-free cornbread recipe, or if you have other gluten-free cornbread, you can use that. Allow an extra 40 minutes if making it too.
Oil - I like to use olive oil.
Butter - Unsalted butter; if you only have salted, omit to add extra salt.
Onion - Use one medium chopped onion.
Garlic - 2 minced garlic cloves.
Celery - 3-4 celery ribs.
Seasoning - Salt, ground black pepper, thyme (fresh or dried), and ground sage add all great flavor to this stuffing.
Broth - You can use chicken or vegetable broth.
Eggs - 2 large eggs.
Optional - Chopped fresh parsley for garnish and cranberries.
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE CORNBREAD STUFFING
Baking dish - I like to use a 12" x 9" baking dish.
Mixing bowls - I have this set of mixing bowls in assorted sizes. They come in handy for baking and cooking.
Skillet - I like a stainless-steel skillet, and this one has a glass lid which is useful.
If you have any questions about making gluten-free cornbread stuffing, please leave a comment, and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE CORNBREAD STUFFING
- Prepare the gluten-free cornbread according to the instructions. Once done, remove from the oven and allow to cool. Once cooled, remove the cornbread from the baking dish and cut into cubes. Keep the oven temperature to 350ºF. Grease a 12" x 9" baking dish and set aside. TIP: You don't need to use dried cornbread cubes.
- In a large skillet over medium-high heat, add the olive oil and butter. Once the butter has melted, add the chopped onion and celery, and mix to combine. Cook for 2-3 minutes, then add in the minced garlic, salt, and pepper and cook until the garlic is fragrant 4-5 minutes. Add the thyme and sage and mix to combine.
- Remove the skillet from the heat and let it cool slightly.
- In a large bowl, add the cornbread cubes, the cooked vegetables, and the (optional) dried cranberries. Mix gently to combine the cornbread batter.
- In another bowl, combine the eggs with the broth and pour over the cornbread mixture. Stir again to combine.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Place in the oven and bake until the edges of the cornbread are golden brown and the eggs are set and cooked, about 25 minutes.
- Sprinkle with some fresh parsley and serve.
TIPS FOR MAKING THE BEST GLUTEN-FREE CORNBREAD FOR THANKSGIVING
Gluten-free cornbread - You can make gluten-free cornbread weeks in advance and freeze it, so you need less time to make this gluten-free Thanksgiving cornbread dressing.
Broth - Don't add additional broth unless you prefer your gluten-free cornbread stuffing mushier.
Brown - Make sure you bake it just until the edges are brown for a bit of crunch.
Frequently Asked Questions
DOES CORNBREAD STUFFING CONTAIN GLUTEN?
Yes, traditionally, cornbread contains gluten. But this recipe has no gluten in it, as we use gluten-free cornbread.
WHAT IS THE DIFFERENCE BETWEEN CORNBREAD DRESSING AND STUFFING?
Stuffing is something you place into another food, like a turkey. Dressing, on the other hand, is cooked in its own dish and not in another food. Both terms, however, are used interchangeably.
SHOULD YOU DRY OUT CORNBREAD FOR STUFFING?
This is really a personal choice. I don't dry it out, but if you want to, you can place the cubed cornbread on a baking sheet. Spray the top pieces with cooking spray. Bake for 15-20 minutes. But as I said, it is not necessary.
HOW DO YOU SERVE GLUTEN-FREE CORNBREAD?
There are so many options. Traditionally it is served as a Thanksgiving side dish. You can also add it as a dish to your morning breakfast with eggs and sausage.
HOW DO YOU STORE GLUTEN-FREE CORNBREAD STUFFING?
Store it in an airtight container in the refrigerator for up to 2-3 days.
CAN YOU FREEZE GLUTEN-FREE CORNBREAD?
Yes, you can freeze it for up to 3 months.
CAN YOU MAKE GLUTEN-FREE CORNBREAD AHEAD OF TIME?
Yes, I usually make the cornbread in advance. I then prepare the dish on the day, or alternatively, I make the dish the week before and freeze it. I do, however, prefer making it fresh. The cornbread is crispier when made on the day.
How Can I Make Gluten-Free Cornbread Stuffing With Sausage?
You can add your favorite sausage to this cornbread stuffing. In fact, you should definitely try it! Here's how:
- Cook the sausage - In a skillet, cook your favorite gluten-free sausage until it's browned and fully cooked. You can use pork, turkey, or any other gluten-free sausage variety.
- Add to the mixture - In step 4 of the recipe card instructions, add your cooked sausage to the mixture.
It is that simple! Remember to double-check all ingredients to ensure they are gluten-free, as certain spices and sausage varieties may contain hidden sources of gluten. Enjoy your gluten-free cornbread stuffing with sausage!
What Substitutions / Replacements Can I Make in This Gluten-Free Cornbread Stuffing?
Olive Oil and Butter - You can replace these with other cooking oils like vegetable oil or coconut oil for a dairy-free version.
Celery - Replace the celery with other vegetables like carrots or bell peppers for a different taste.
Thyme and Sage - Feel free to experiment with other herbs like rosemary, parsley, or a poultry seasoning blend.
Dried Cranberries - If you want to skip the sweetness of cranberries, you can use dried apricots or raisins or omit the dried fruit altogether.
Vegetable or Chicken Broth - Choose the one that suits your preference, or use a homemade gluten-free broth for a more personalized touch.
Eggs - For a vegan version, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). I have not tried this as yet! But if you do, please share your results with us!
What Can You Serve This Homemade Gluten-Free Stuffing With?
Gluten-free cornbread stuffing is a versatile side dish that pairs well with just about any main course. Here are some delicious options to serve it with:
- Roast Turkey - The classic Thanksgiving pairing! The savory flavors of the stuffing complement the succulent roast turkey perfectly.
- Roast Chicken - If you prefer a smaller bird, roast chicken works just as well with cornbread stuffing.
- Pork Roast - A juicy pork roast, whether it's tenderloin, loin, or shoulder, goes wonderfully with the stuffing.
- Sausages - You can serve it with sausages, like bratwurst or Italian sausages, for a hearty meal.
- Ham - A holiday ham pairs nicely with the sweet and savory notes of the cornbread stuffing.
- Grilled or Roasted Vegetables - For a vegetarian option, serve the stuffing alongside a variety of grilled or roasted vegetables, like asparagus, sweet potatoes, or Brussels sprouts.
- Stuffed Bell Peppers - Create a complete meal by stuffing bell peppers with the gluten-free cornbread stuffing mixture and baking until tender. You can draw inspiration from this gluten-free stuffed peppers recipe.
- Stewed Meats - Whether it's stewed chicken, beef, or lamb, the cornbread stuffing provides a delicious side to soak up the rich flavors.
- Cornish Hens - For a more elegant presentation, serve the cornbread stuffing with individual roasted Cornish hens.
The gluten-free stuffing will add a tasty touch to your meal and make it a memorable foodie experience!
What Can I Do If The Homemade Cornbread Seems To Be Dry?
If your cornbread stuffing seems dry, there are a few ways to add moisture and improve its texture, even if it is already cooked!
- Add More Liquid - Drizzle additional chicken or vegetable broth over the cornbread stuffing. Start with a small amount and mix it in. Keep adding more until the desired level of moisture is achieved. Be careful not to add too much liquid at once, as it can make the stuffing too soggy.
- Butter or Olive Oil - If you prefer a richer flavor, try melting some unsalted butter or olive oil and drizzling it over the stuffing. Mix it well to distribute the fats and moisture evenly.
- Sautéed Vegetables - If you have some leftover sautéed vegetables (onions, celery, or others), add them to the stuffing to provide additional moisture and flavor.
- Sauce or Gravy - Serve the cornbread stuffing with a side of gluten-free gravy or sauce. Pouring some warm gravy over the stuffing just before serving will add moisture and enhance the taste.
- Cover and Reheat - If you've already baked the stuffing and find it dry, you can try reheating it in the oven while covered with aluminum foil. The steam generated inside the covered dish can help moisten the stuffing.
- Warm it with Broth - Place the dry stuffing in a microwave-safe dish and drizzle some warm broth over it. Cover the dish and heat it in the microwave on low power for short intervals, checking and stirring in between to ensure it's evenly heated and moistened.
- Rehydrate with Liquid - If you have leftover stuffing that has dried out, you can rehydrate it by mixing in some warm liquid like broth or water. Let it sit for a few minutes to absorb the liquid.
Remember that adding moisture should be done gradually to avoid making the gluten-free stuffing too wet. The goal is to achieve a moist and flavorful texture that complements the rest of your meal. Adjusting the moisture level can bring your gluten-free cornbread dressing back to its delicious best!
Gluten-Free Cornbread Stuffing
If you're looking for the best gluten-free cornbread stuffing for Thanksgiving, you've just found it! It's a rich savory flavor combination that's so good.
Ingredients
- Gluten-Free Cornbread
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup diced celery (3-4 celery ribs)
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tbsp fresh thyme or 1 teaspoon dried thyme
- 1 tbsp ground sage
- ⅓ cup dried cranberries, optional
- 1.5 cups chicken or vegetable broth
- 2 large eggs, beaten
- Chopped fresh parsley for garnish, optional
Instructions
- Preheat the oven to 350ºF. Grease a 9x12 inch baking dish and set aside.
- In a large skillet over medium high heat, add the olive oil and butter. Once the butter has melted, add the chopped onion and celery and mix to combine. Cook for 2-3 minutes then add in the minced garlic, salt and pepper and cook until the garlic is fragrant 4-5 minutes. Add the thyme and sage and mix to combine.
- Remove the skillet from the heat and let it cool slightly.
- In a large bowl, add the cornbread, the cooked vegetables and the (optional) dried cranberries. Mix gently to combine.
- In another bowl, combine the eggs with the broth and pour over the cornbread mixture. Stir again to combine.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Place in the oven and bake until the edges of the cornbread are golden brown and the eggs are set and cooked, about 25 minutes.
- Sprinkle with some fresh parsley and serve.
Notes
- If you are making gluten-free cornbread from scratch add an extra 40 minutes to make this recipe.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 244Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 108mgSodium: 775mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 12g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Kathy Zubik
How much cornbread is used in this recipe?
Wendy Stoltz
Hi Kathy, I used my cornbread recipe so about 12 servings. https://www.glutenfreepalate.com/gluten-free-cornbread/