Cornbread Stuffing made with gluten free cornbread packs in all the flavors of Thanksgiving — full of savory vegetables, fresh herbs, and fluffy sweet gluten free cornbread.
Gluten Free Cornbread Stuffing
My grandma’s cornbread stuffing is a must on our Thanksgiving table. This recipe has been a family favorite for years — the sweet, moist cornbread combined with plenty of vegetables and herbs brings all the classic holiday comfort. It works equally well stuffed into a bird or baked on the side.
Ingredients in Gluten Free Cornbread Stuffing:
- One batch of gluten free cornbread. Make it ahead and leave it uncovered to dry for a few days, or break it up and let it sit a couple of hours. To speed things up, toast the pieces in the oven until they’re just drier (not rock hard).
- Onion, celery, and bell pepper — diced.
- Poultry seasoning for classic stuffing flavor.
- Fresh sage and rosemary, chopped.
- Chicken broth, or vegetable broth for a vegan option, to moisten the stuffing.
Tips for Gluten Free Cornbread Stuffing
- Use a good gluten free cornbread: A slightly sweet, moist cornbread works best. If you need to save time, a pre-made cornbread or mix will do — just dry it out a bit before using.
- Make it vegan: Swap butter for a vegan butter spread and use vegetable broth instead of chicken stock.
- Adjust moisture: Start with 1/2 cup broth or pan drippings and add more if needed. You want the stuffing moist but not soggy.
- Bake or stuff: You can stuff a turkey or chicken with this mixture, or bake it separately in a dish for a crispy top.
Need directions on how to roast a turkey? Using a dry brine is my preferred method for a flavorful, juicy bird.
Other Thanksgiving Side Dish Ideas
- Sweet potato casserole with a brown sugar topping
- Harvest butternut squash quinoa salad
- Roasted Brussels sprouts with pomegranate and pecans
- Warm winter red rice with arugula and Brussels sprouts
- Lemon Parmesan roasted Brussels sprouts and parsnips
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Cornbread Stuffing
This is my grandma’s stuffing recipe. Sweet gluten free cornbread combined with savory sautéed vegetables and fresh herbs gives you a classic holiday side. Stuff a bird or bake it in a dish — both turn out delicious.
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 people
Calories: 130kcal
Author: Michelle Miller
Ingredients
- 1 Gluten free cornbread (prepared and dried)
- 1 tablespoon butter
- 1 onion diced
- 1 green bell pepper diced
- 2 cups celery diced
- 3/4 teaspoon sea salt
- 1 teaspoon poultry seasoning
- black pepper to taste
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh rosemary chopped
- 1/2 cup chicken or vegetable broth more if needed
Instructions
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Prepare the cornbread according to the recipe. If possible make it a few days ahead to dry. If short on time, break it into pieces and toast on 300°F for about 30 minutes — it should be drier but not rock hard.
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In a large skillet, melt butter and sauté the diced onion, bell pepper, and celery over medium-high heat for 15–20 minutes, stirring occasionally, until very tender. Season with sea salt, black pepper, and poultry seasoning, then stir in the chopped sage and rosemary.
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Combine the sautéed vegetables with the dried cornbread. To moisten, add 1/2 to 3/4 cup of pan drippings, chicken broth, or vegetable stock — add more if needed until the mixture is moist but not soggy.
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To stuff poultry: fill the cavity just before roasting. To bake separately: transfer to a baking dish and bake uncovered so the top crisps.
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If baking on its own, bake at 400°F for 20–25 minutes, until heated through and lightly toasted on top.
Nutrition
Calories: 130kcal
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Carbohydrates: 29g
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Protein: 1g
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Fat: 2g
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Carbohydrates: 29g
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Protein: 1g
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Fat: 2g
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