Gluten-free Cornbread Stuffing (2024)

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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.

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.
Dried Cranberries: I like to use these juice infused dried cranberries from nuts.comor Ocean Spray dried cranberries (Craisins).
Onion: While I call for yellow onion, you are welcome to use a different onion if you prefer.
Butter: I use real butter in this for great flavor. You can use melted coconut oil if you prefer.

You can make this a dairy-free cornbread stuffing by making the gluten-free cornbread recipe using dairy-free substitutions as indicated there, and by using a dairy-free butter alternative in this stuffing recipe.

How to make gluten-free cornbread stuffing:

First you’ll make your dried cornbread cubes as explained above. This step an be done a day or two before which is nice!
In a skillet over medium heat, you’ll melt the butter. Then add diced onion and celery to the skillet and cook until translucent.
Add the minced garlic and cook an additional 1-2 minutes.
Scoop the cooked onion, celery and garlic mixture into a large bowl. Stir in the dried cranberries, cubed cornbread, dried thyme, fresh sage, salt, pepper, beaten eggs and 1 cup of the chicken broth.
Use a wooden spoon or large spatula to stir to combine. Add additional chicken broth as needed, until it is moist but not soupy.
Spoon the mixture into a 9×13 baking dish that’s been sprayed with non-stick cooking spray.
Bake in a preheated oven at 350° oven for 25 minutes covered, then 15-20 minutes uncovered.

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 potatoes either – I recommend these Instant Pot mashed potatoes to save on stove and oven space! If you have oven space, then I highly recommend my gluten-free twice baked potatoes recipe.

Here’s a homemade cranberry sauce that looks amazing that can be served with this gluten-free dressing recipe.

For Thanksgiving dessert, check out all of my gluten-free pies. And I highly recommend making my gluten-free pumpkin bars. Even people that don’t like pumpkin pie love them!

I hope you and your guests enjoy this!

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.

Gluten-free Cornbread Stuffing Recipe:

Yield: 15 servings

Gluten-free Cornbread Stuffing

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, beaten
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. Add the onion, celery and garlic mixture to a large bowl. Add the dried cranberries, cubed cornbread, dried thyme, fresh sage, salt, pepper, beaten eggs and 1 cup of the chicken broth.
Use a wooden spoon or spatula to 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.