Gluten Free Cornbread Stuffing
This easy Gluten Free Cornbread Stuffing is a must for your holiday table! Moist and fluffy in the center with golden, crisp edges and comforting flavors of sage, thyme, apples, carrots and celery. If traditional bread stuffing is your go-to, this cornbread version might just win you over.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
For my entire life (OK, technically, my pre-gluten free life), the only homemade stuffing I knew was the bricks that my grandma made. Don’t worry, I’m not offending her. She knew she made stuffing bricks, and we all weirdly loved it. In fact, I’m the only person in the family who even knows how to make it right. But as I grew older and started cooking more, my mind was opened up to new stuffing possibilities.
I started adding flavors like the bacon and cheese in my Apple Stuffing, and let me tell you, that will blow your mind. I even tried a naturally gluten free Wild Rice Stuffing and fell in love with the colors and textures. But truly, my favorite is this gluten free cornbread stuffing. It’s the perfect balance of crispy on the outside and creamy and moist on the inside. Plus, the earthy sweetness of the cornmeal pairs so well with classic Thanksgiving flavors of sage and parsley sauteed with onions, carrots, and celery. When you are preparing this dish, it just smells like the holidays in your kitchen!
Why Gluten Free Cornbread is a Must-Make Thanksgiving Side Dish
If you’re planning a gluten free Thanksgiving menu, this flavor-packed, herby cornbread stuffing must make the list. Here’s why you’ll love it:
- Classic with a twist. This is a traditional Thanksgiving or Christmas recipe that even non-gluten-free guests will dig into with joy. Even if you’re more of a purist who loves regular bread stuffing like my gluten free Thanksgiving stuffing recipe, one bite might just convince you to become a cornbread convert.
- Perfect texture. It has a moist and soft interior with just the right amount of crisp, golden crust on the edges. Because of the crumbly consistency of many cornbread recipes, you can even skip a time-consuming step and still get the best results.
- Simplified prep. Unlike other cornbread (or even regular bread) stuffing recipes, you don’t have to dry the crumbled cornbread in the oven. While I like using a batch of cornbread that’s a couple of days old, you don’t even have to do that in order to skip this step and save time without sacrificing that crave-worthy consistency.
- Seasonal flavors. By adding the classic mirepoix of carrots, onions, and celery along with ripe apples, you get a delicious sweet and savory flavor that’s complemented with plenty of fresh herbs. It complements the turkey and all your favorite sides so perfectly!
- Safer than stuffing. OK, while I do call this “cornbread stuffing” since that is the more common term, technically, this is cornbread dressing. Stuffing bakes inside the bird and dressing bakes in a pan, meaning not only is it safer, but you also get those crispy edges.
Recipe Ingredients
You’ll need these ingredients to make homemade gluten-free stuffing. This is just a quick overview. The full amounts are in the recipe card at the bottom of the post.
- Gluten free cornbread. My recipe makes easy, fluffy gluten free cornbread that’s perfect for this stuffing recipe. You can also use store-bought if you’re in a pinch. You’ll need about a 9-inch square pan of cornbread.
- Butter. Use unsalted if possible so that you have control over the amount of salt.
- Mirepoix. The classic combination of onion, carrots, and celery adds the classic savory, aromatic flavor to the stuffing.
- Apple. You can use any kind of apple, but Granny Smith holds up well during cooking.
- Salt and pepper. I always prefer Kosher salt and freshly ground pepper when cooking.
- Fresh herbs. Parsley, sage, and thyme give that seasonal flavor you crave, but feel free to adjust to your preference or what you have on hand.
- Chicken broth. Veggie broth also works for vegetarian stuffing. The amount you’ll need will vary based on how moist or dry your cornbread is. Start with 1½ cups chicken broth (up to approx. 2 cups if your cornbread is very dry).
- Eggs. These bind the stuffing and give it a custardy texture in the middle without being too mushy.
How to Make Gluten Free Cornbread Stuffing
Here are the simple steps to make the best gluten-free cornbread stuffing for Thanksgiving this year:
- Prepare for baking: Preheat the oven to 375°F. Spray a 9×13-inch baking pan or 2-quart casserole pan with cooking spray.
- Cook the aromatics: Melt the butter in a large skillet over medium heat. Add the diced onion, apple, carrot, celery, salt, and pepper and cook until the vegetables are tender, about 6-8 minutes.
- Add the seasonings: Stir in the parsley, sage, and thyme, and cook for another minute or two. Remove the pan from the heat.
- Crumble the cornbread: In a large bowl, crumble the cornbread into various-sized pieces.
- Make the stuffing mixture: Add the onion mixture, 1½ cups of chicken broth, and the beaten eggs. Stir until everything is well combined. Add more broth as necessary for a moist, but not liquidy texture. When you squeeze some together, it should stick but not leak moisture.
- Bake: Transfer the mixture to the prepared baking dish and bake for 35-45 minutes, or until the top is golden brown and it is cooked through.
Tips for the Best Cornbread Dressing
Here are a few handy tips to keep in mind when you’re making this stuffing:
- Make the cornbread the day (or even two) before you plan to make the stuffing to save prep time and give it the chance to dry out a little. Using day-old cornbread can help with absorption, but even if your cornbread is fresh, you can skip extra drying—just crumble and proceed.
- Crisp it up if you feel like your cornbread is too moist. Spread the pieces out on a sheet pan and bake at 275°F for about 30 minutes or until it dries out, but don’t let it brown.
- Don’t overdo it. I like to have a mixture of crumbs and larger pieces when I crumble my cornbread. If you completely break it down into bits, you could end up with a more gummy cornbread dressing.
- If you don’t have unsalted butter, wait to add the salt until you’ve tasted the stuffing.
- When adding chicken broth, only add enough until the stuffing is moist, but not soupy. The amount may vary a bit based on your cornbread and how dry it is.
- If the stuffing is browning too quickly, cover the dish with tin foil in the oven. But keep it uncovered at the start and for as long as possible so you get that nice, crispy top.
- Play it safe, and if you decide to use this recipe, which is technically cornbread dressing, as a cornbread stuffing inside your turkey, use an instant-read thermometer and ensure it reaches 165°F in the center.
Variations
If you want to mix up your GF stuffing flavors, it’s easy to do! Here are some tasty ways to modify this cornbread stuffing recipe to suit your preferences:
- Make it dairy free. Use a cornbread recipe or mix that doesn’t contain dairy and replace butter with olive oil or plant butter 1:1.
- Balance the sweetness. If you are using a sweet cornbread, add ½ tsp poultry seasoning or extra herbs to balance it out, and adjust your salt level.
- Mix in meat or go meatless. Add crumbled, browned sausage or crispy bacon. Make vegetarian stuffing by swapping chicken broth for veggie broth.
- Try some mix-ins. Add cooked chestnuts, pumpkin seeds, walnuts, or pecans for some texture. Stir in dried fruit like cranberries, currants, or raisins. Or try a savory addition of sauteed mushrooms instead of the apple, and swap the onions for leeks.
- Flavor it up. Use other herbs like rosemary, basil, or chives to mix things up. Add diced hot peppers or crushed red pepper flakes for some heat.
- Use other cornbread recipes. Try it with my Apple Butter Cornbread for a slightly different flavor, or even Cornbread Muffins with sage.
FAQs
Use day-old cornbread or dry it out in the oven, if you have time. Then be sure to add the broth slowly so that you don’t make it too moist.
Yes, you can assemble the stuffing up to 24 hours ahead. Just add a splash of stock if needed and bake as directed, but start with it covered for the first 20 minutes if you are baking it from cold.
Since it is baked in a casserole dish, to be correct, it is actually dressing. But since most people call it stuffing, the terms are often used interchangeably. The benefits of making dressing are that you do not run the risk of undercooking it inside the bird, and you get the nice, crispy edges.
Storing Leftovers
- Refrigerate. Store leftover cornbread stuffing in an airtight container in the fridge for up to four days.
- Reheat. While you can enjoy it cold, you can also warm it up it in the microwave in 30-second increments until it’s heated through and steaming.
Can I Make Stuffing in Advance?
Sure, here are some quick instructions:
- Make-Ahead (unbaked): Assemble, cover, and chill up to 24 hours. Before baking, drizzle 2-4 Tablespoons more broth over the top is it looks dry. Either bring it to room temperature and bake as instructed, or bake from cold by starting with it covered for 20 minutes, then uncover 20-24 minutes until edges are crisp.
- Bake-Ahead (same day): Bake it fully, cool for 20 minutes, cover, and refrigerate right away. Reheat at 325°F for 15-20 minutes covered, then uncover for the last 5-10 minutes to crisp it up again.
Can I Freeze Stuffing?
Yes, you can freeze leftover cornbread stuffing. Just be sure to let it cool fully. Then transfer it to an airtight container and pop it into the freezer for up to three months. When you’re ready to serve, defrost the stuffing in the fridge overnight. Then reheat it in a 350°F oven until warmed through, about 10 to 15 minutes.
How to Use Leftover Stuffing
If you end up with leftovers, you can reuse them in delicious ways! Here are some of my favorite ways to serve Thanksgiving stuffing the next day:
- Stuffed veggies. Fill bell peppers, zucchini or eggplant for a vegetarian stuffed dinner the next night.
- Cozy soups. Stir some stuffing into your Leftover Turkey Soup for added heft or sprinkle it on top of a bowl of Chicken Corn Chowder or even some Turkey White Bean Chili for added texture..
- As a topping. Crumble it on top of BBQ Turkey Stuffed Sweet Potatoes before popping them in the oven for a crispy topping. It would also make a great substitute for the gluten free breadcrumbs on top of the Gluten Free Baked Mac and Cheese.
- Pile it on sandwiches. Make a heaping Thanksgiving leftover sandwich on Gluten Free Bread with all of the fixings. Or opt for sliders on Gluten Free Hawaiian Rolls.
- Make stuffing muffins. Add shredded cheese and whisked eggs to the stuffing and shaping them into a muffin tin for breakfast the next day alongside some Waldorf Fruit Salad.
Serving Suggestions
This cornbread stuffing is delicious hot out of the oven. Serve it with other gluten free classic Thanksgiving menu items like:
Gluten Free Cornbread Stuffing
Ingredients
- 1 prepared recipe of Gluten Free Cornbread or your favorite cornbread recipe (one that makes enough for a 9-inch square pan)
- 2 Tablespoons unsalted butter
- 1 medium finely chopped onion
- 1 cup diced apple
- ½ cup diced carrot
- ½ cup diced celery
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 Tablespoon minced parsley
- 1 Tablespoon minced sage
- ½ Tablespoon fresh thyme leaves
- 1½ cups chicken broth plus more if needed
- 2 large eggs , lightly beaten
Instructions
- Crumble 1 prepared recipe of Gluten Free Cornbread or your favorite cornbread recipe into a large bowl, breaking it up into various sizes. If you have time, do this a day or two ahead so it has time to dry out.
- Preheat the oven to 375°F. Coat a 9×13-inch baking pan or 2-quart casserole dish with nonstick cooking spray.
- In a large nonstick skillet, melt 2 Tablespoons unsalted butter over medium heat. Add 1 medium finely chopped onion, 1 cup diced apple, ½ cup diced carrot, ½ cup diced celery, ½ teaspoon Kosher salt, and ¼ teaspoon black pepper. Saute until tender, about 6-8 minutes.
- Stir in 1 Tablespoon minced parsley, 1 Tablespoon minced sage, and ½ Tablespoon fresh thyme leaves, and cook for another minute or two. Remove from the heat and set aside.
- Add the onion mixture to the crumbled cornbread, then add 1½ cups chicken broth and 2 large eggs, lightly beaten. Stir until well combined. Add additional chicken broth as needed to achieve a texture that is very moist, but not liquidy.
- Transfer the mixture to the prepared baking dish and bake for 35-45 minutes or until the top is golden brown and it is cooked through.
Did you make this?
Leave a star rating to help others know that they should make this recipe.
Share a photo and tag @cupcakesandkalechips on Instagram!
Delicious
This was a HIT!! The family loved it. I even used previously made and frozen corn bread.
I am so happy to hear this and hope you had a wonderful holiday!