Cornbread Stuffing Gluten Free Recipe

Transform your holiday feast with this gluten-free cornbread stuffing that’s about to become your new favorite obsession—packed with savory herbs and a comforting aroma that wraps you up like a cozy blanket.

Creating dishes for everyone to enjoy is my jam, especially for the holidays! My cornbread stuffing is a celebration of gluten-free goodness, and though it couldn’t be more simple in its heart and humble ingredients, the marriage of textures—bready, soft, slightly moist but not mushy, and punctuated with little crisp bits for contrast, thanks to the 30 minutes I baked it in a covered pan, then uncovered and continued baking—makes it, in my book, pretty darn fancy!

Ingredients

• Gluten-free cornbread: Provides carbohydrates; offers a sweet corn flavor; gluten-free.
• Onion: Adds savory depth; contains antioxidants; low in calories.
• Celery: Low-calorie; high in water content; provides crunch and fiber.
• Unsalted butter: Adds rich flavor; source of fat; use in moderation.
• Sage: Herb for warmth; antioxidant-rich; enhances aroma and taste.
• Thyme: Earthy herb; contains vitamins A and C; aromatic and flavorful.
• Parsley: Freshens dishes; high in vitamins K, C; brightens flavors.

Ingredient Quantities

• 4 cups gluten-free cornbread, cubed
• 1 cup onion, finely chopped
• 1 cup celery, finely chopped
• 1/4 cup unsalted butter
• 2 cups gluten-free chicken or vegetable broth
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten

How to Make this

1. Set your oven to 350°F (175°C).

2. Place the cubed gluten-free cornbread in a single layer on a baking sheet. Bake in a 350°F oven for 10 minutes until slightly crispy. Remove from the oven and let cool while you prepare the bacon.

3. In a vast frying pan, unsalted butter is melted over medium heat. The chopped onion and celery are added, and the softened mixture sautés for about 5–7 minutes.

4. Mix in the chopped sage, thyme, and parsley, and let cook for one more minute until the scent sends you into a fragrant herb ecstasy. Remove the pan from the heat.

5. Take a big bowl in your hand and pour in the toasted cornbread cubes. Follow this by the onion and celery mixture. Add a next layer of salt. And black pepper. Now, mix shit up and love each other.

6. Beat the eggs in a separate bowl and whisk them together with the gluten-free chicken or vegetable broth.

7. Pour the broth and egg mixture over the cornbread mixture in a steady stream. Toss gently until the bread is evenly moistened but not sodden.

8. Pour the blended ingredients into a well-greased 9×13-inch baking dish and spread evenly throughout the dish.

9. Cover the dish with aluminum foil and place in the oven preheated to temperature. Allow to bake for 30 minutes.

10. Take off the foil and bake for another 15 minutes, or until the top is a rich golden brown. Serve it warm.

Equipment Needed

1. Oven
2. Baking sheet
3. Large frying pan
4. Wooden spoon or spatula
5. Large mixing bowl
6. Medium mixing bowl
7. Whisk
8. 9×13-inch baking dish
9. Aluminum foil

FAQ

• Can I make this stuffing ahead of time?Of course, you can get the stuffing ready and put it together as much as two days ahead of time. Just cover it and put it in the fridge. When you’re ready to serve it, just bake it.
• Can I use store-bought gluten-free cornbread?Store-bought cornbread that is gluten-free works perfectly fine for this recipe.
• What if I don’t have fresh herbs?Substituting dried herbs is an option. Use approximately one-third of the specified amount for fresh herbs.
• Is there an alternative to using eggs?Certainly! Flax eggs can easily replace conventional eggs in baking recipes. All it takes is mixing 2 tablespoons of flaxseed meal with 5 tablespoons of water to yield 1 egg. This is a great alternative for anyone following a plant-based diet.
• Can I add other ingredients to this stuffing?You can add your favorite extras to the recipe, such as diced apples, for an extra flavor and texture, or throw in cranberries for a tart mouthfeel. Don’t forget a sprinkle of cinnamon! You can up the quantity and variety of flavorful ingredients as you see fit.
• How do I ensure the stuffing is fully cooked?The stuffing must achieve a final temperature of 165°F. A good tool for checking this is a food thermometer.
• What is the best way to store leftovers?Any leftover stuffing should be stored in an airtight container in the refrigerator, where it will keep for up to three days.

Cornbread Stuffing Gluten Free Recipe Substitutions and Variations

For cornbread that is free of gluten, white gluten-free bread cubes or gluten-free rolls cut into cubes may be used.
For unsalted butter, you can substitute with an equal amount of olive oil or coconut oil for a dairy-free alternative.
If you can’t get fresh herbs, substitute each tablespoon of fresh sage, thyme, and parsley with a teaspoon of the dry versions.
To make a vegetarian version, substitute a gluten-free vegetable broth for the chicken broth.
To make this recipe vegan, substitute flax eggs for the conventional eggs called for in the recipe. To make 1 flax egg, mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it sit for about 5 minutes to thicken. Just multiply that mixture by the number of eggs called for in the recipe.

Pro Tips

1. Dry Your Cornbread: If time allows, cube the cornbread a day in advance and let it sit out to dry overnight. This will help it absorb the liquids without becoming too soggy.