Gluten Free Cornbread Stuffing is a sweet, savory and ultra comforting side dish to serve for Thanksgiving and the holidays. With a shortcut cornbread recipe and plenty of make ahead tips, homemade stuffing has never been so easy!
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Looking for more inspiring Thanksgiving sides? Be sure to check out Honey Glazed Carrots, Loaded Cauliflower Casserole and Easy Butternut Squash Soup.
Do you call it stuffing or dressing?
Technically this is what would be considered “dressing” but because I am in the Midwest, we always refer to it as “stuffing” – regardless of whether or not it’s cooked inside the turkey.
Whatever you like to call it, it’s essentially the same thing and a Thanksgiving side dish classic you definitely need to make.
Why You’ll Love This Recipe
- Sweet, savory and everything you want in a classic stuffing recipe.
- Deceptively gluten-free thanks to boxed cornbread mix.
- Perfect make-ahead for the holidays and stores beautifully.
Recipe Ingredients
Cornbread stuffing recipes are a fun and festive twist on traditional stuffing with bread. With a little help from the baking aisle, homemade cornbread is easy to make in no time, and the rest is easy peasy. Here’s a list of what we need:
- gluten free cornbread mix – you can, of course, make gluten free cornbread from scratch or take a shortcut with store-bought cornbread mix you can quickly whip together when you get home. I love Bob’s Red Mill and it’s the mix I used here when testing this recipe.
- unsalted butter – for richness and sweet butter flavor.
- onion – for savory aromatic background.
- celery – for crunch and color.
- garlic – a few cloves of garlic goes a long way. Mince to the finest texture for the strongest garlic flavor.
- fresh herbs – stuffing wouldn’t be complete without winter herbs like sage, thyme, rosemary and parsley. Use fresh for the best flavor – it really makes a difference!
- eggs – eggs are the secret ingredient to all held-together stuffing recipes. They help bind and hold the ingredients intact – and contribute to a fluffy texture.
- vegetable broth – use a clear to light-colored vegetable broth to allow the golden hue of the cornbread to shine. Stick to low-sodium to control the salt in the recipe. Chicken broth can also be used if not vegetarian.
- salt + pepper – to enhance all the flavors and add a kick of spice.
- dried cherries – for pop of sweetness. Dried cranberries are a great sub.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
This corn bread stuffing recipe comes together in a few different steps. I like to make the cornbread when I have extra time in the kitchen, then proceed to the stuffing recipe after the cornbread is set and cool. Here’s how to do it from start-to-finish:
Make the Cornbread & Cool
Prepare this a gluten-free cornbread recipe following the directions on the back of the package of gluten free cornbread mix (I used Bob’s Red Mill).
Cool: Cool completely on a wire rack. Cornbread can be cooled, wrapped in plastic wrap and stored in the fridge for up to 3 days.
Cube: When ready to make the stuffing, cut the cornbread in half lengthwise, then dice into 1-inch cubes.
Dry: Dry out on baking sheet in single layer, either left out uncovered on the kitchen counter overnight OR in a preheated 350ºF oven for 10-15 minutes. Remove from heat and place pan on wire rack to cool.
Prep Equipment
Once cornbread is cooked, cooled and cubed, preheat the oven to 375ºF. Generously grease a 9×13 inch casserole dish.
Sauté Aromatics
In a large skillet set over medium heat, add butter, onion, celery, garlic, sage, thyme, rosemary and parsley. Cook until onions become translucent and celery is softened, about 7 minutes.
Moisten Cornbread Cubes
In a large bowl whisk eggs and slowly pour in broth while continuously whisking eggs. Stir in salt and black pepper, then gently fold in cubed dried out corn bread, onion celery mixture and dried cherries. Try to keep some cubes whole if possible.
Bake
Transfer to greased casserole dish and bake uncovered for about 30-40 minutes, or until topping is golden.
Make Ahead Instructions
Cook the cornbread up to 3 days in advance, then can follow the make ahead tips below:
2-3 Days in Advance: Stuffing recipe can be baked as instructed, cooled, covered tightly with plastic wrap and stored in the fridge for up to 2 days. On the day of serving, remove the plastic wrap, tent with aluminum foil and reheat in a 325 degree oven for 25-30 minutes, or until warmed through.
Serving Suggestions
Nothing says Thanksgiving more than homemade stuffing, and this one is sure to please a crowd. Some of my favorite ways to serve include:
- Thanksgiving: Serve it alongside all the fixings, including green bean casserole, cauliflower mashed potatoes, sweet potato casserole, cranberry orange sauce and more.
- Friendsgiving: Whether you call it stuffing or dressing, this one will satisfy all your gluten-free friends at the table.
- Christmas: Give the winter holiday some extra cheer with this recipe for cornbread stuffing.
How to Store
Leftover cornbread stuffing will keep in an airtight container or left in the same baking dish wrapped in plastic wrap in the fridge for up to 4 days.
Recipe Tips & Notes:
- Cut cornbread roughly the same size. This will ensure even moisture.
- Use more or less stock. For a denser, mushier stuffing texure, use up to 1 3/4 cups stock. For a lighter gluten free dressing recipe, use approx 1 1/2 cups stock.
- Be gentle when mixing the cornbread cubes. Use your fingertips to ensure the cornbread stays intact and doesn’t crumble too much.
More Side Dish Recipes You’ll Love:
If you make this Gluten Free Cornbread Stuffing recipe, be sure to leave a comment and star review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Cornbread Stuffing
Ingredients
- 1 package gluten-free cornbread mix, I used Bob’s – baked and cooled as per notes below
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 celery stalks, diced
- 3 cloves garlic, minced
- 2 ½ tablespoons minced fresh sage
- 1 ½ tablespoons fresh thyme leaves
- ½ tablespoon minced fresh rosemary
- 1 tablespoon minced fresh parsley
- 2 large eggs
- 1 ½ cups vegetable broth, up to 1.75 cups if you want more moist dressing
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ cup dried cherries
Instructions
- Prep baking dish: Preheat oven to 375ºF and grease a 9×13-inch casserole dish; set aside.
- Saute aromatics: In a large skillet over medium heat, add butter, onion, celery, garlic, sage, thyme, rosemary, and parsley. Cook until onions and celery are softened, about 7 minutes; set aside.
- Moisten cornbread cubes: In a large bowl whisk eggs and slowly pour in broth while continuously whisking eggs. Stir in salt and black pepper, then gently fold in cubed dried out corn bread, onion celery mixture, and dried cherries. Try to keep some cubes whole if possible.
- Bake: Transfer to greased casserole dish and bake uncovered for about 30-40 minutes, or until topping is golden.
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