Cornbread Stuffing

spoon digging into casserole dish of cornbread stuffing

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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!


  • 1 package of gluten-free cornbread mix (I used Bob’s – baked and cooled as per notes below)
  • 3 tablespoon unsalted butter
  • 1 medium yellow onion, diced
  • 4 celery stalks, diced
  • 3 cloves of garlic, minced
  • 2.5 tablespoons minced fresh sage
  • 1.5 tablespoons fresh thyme leaves
  • 1/2 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh parsley
  • 2 large eggs
  • 1.5 cups vegetable broth (up to 1.75 cups if you want more moist dressing)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup dried cherries


  1. Prep baking dish: Preheat oven to 375ºF and grease a 9×13 casserole dish; set aside.
  2. 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.
  3. 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.
  4. Bake: Transfer to greased casserole dish and bake uncovered for about 30-40 minutes, or until topping is golden.



Cool Cornbread if baking same day. Cut in half lengthwise and then cut into small cubes. Dry out on baking sheet in single layer, at 350ºF for 10-15 minutes. Then remove from heat and place pan on wire rack to cool. Cornbread can be made up to 3 days in advance.

I did test this recipe with my Vegan GF Cornbread, but found it was slightly too moist for this recipe. I’d stick with a GF package mix for this recipe.


Day Before: Prepare the stuffing recipe the night before, but do not bake. Cover tightly with plastic wrap and store in the fridge. The next day, remove from the fridge 30 minutes prior to baking, then bake uncovered until golden brown. If baking straight from the fridge, you may have to add a few minutes to the baking time.

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 3 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.

STORAGE – Store leftovers in an airtight container or left in the same baking dish wrapped in plastic wrap in the fridge for up to 4 days.