Easy Gluten Free Cornbread Stuffing
This easy gluten free cornbread stuffing is a must for your Thanksgiving table. It doesn't get any easier than sauteed onions and celery, herbs, seasonings and vegetable broth all mixed together with day old corn bread. It's a true classic that'll become a family favorite!
And did I mention it's a show stopper?! From the easy prep (one bowl mix!) to the perfectly tender consistency, you'll never look at cornbread stuffing recipes the same way again. This one will spoil you! (Making this for the holidays?! Be sure to check out our holiday eCookbook!)
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Why this recipe is the best!
I mentioned how this is a one bowl prep, but this recipe is the perfect side dish for so many reasons...
- It's dairy free
- It's great for both baking as-is and stuffing the turkey
- It's easy for kids to help prep
- It's perfectly seasoned
Overall it's a mouthwatering stuffing that's as easy as the boxed mix only tastes better!
Pro tips for making stuffing
Chop or crumble the cornbread
There are a couple options for prep for the bread with this recipe. The first option is slicing it... Once you have the cornbread baked and cooled, you can slice it up into small ½ inch pieces and then lay it out to dry out. This is the same idea used in this French toast casserole recipe.
The second option is to just crumble it into large pieces. Either way works great and tastes the same. Just avoid mashing it into small pieces.
Use the right amount of cornbread
If you've ever experienced a homemade stuffing that's just a bit too dry, it's likely because there is either too much bread or not enough liquid. That's why it's important to use the right amount of cornbread here - 5 cups of dried out cornbread is the perfect amount for this recipe.
Chop the celery and onion to small pieces
You want a texture that doesn't leave big pieces of celery & onion. Not too fine but not coarse either. The vegetables are there to offer a bit of firm texture, not be a piece you have to bite into.
How to make the perfect gluten free cornbread stuffing
1. Ingredients & substitutions
Here are the short list of ingredients you'll need and since I get asked about substitutions a lot, I'll list what would work as an alternative...
For the best stuffing, start with good gluten free cornbread. Make this gluten free cornbread recipe at least a day before making the dressing. Even making it a month before and freezing it works really well too. The idea is that you want the cornbread to be firm enough to hold its shape and not get mushy when liquid is added.
Vegan butter - I used Country Crock plant based butter sticks in the recipe but if you want to substitute this, Earth Balance would be a good option. Coconut oil would be a distance second since it doesn't have the same buttery flavor as the Country Crock does.
Celery & onion - Fresh celery and onions are essential here. Unfortunately there is no good substitute and I wouldn't recommend omitting them.
Egg - I used a large, organic egg here. If you absolutely need to substitute the egg, just something like JUST egg. It will still offer the same liquid consistency which is what we are going for with the egg.
Seasonings - The seasonings are what make stuffing, well stuffing! I would not recommend omitting or substituting any of them. You can decrease the salt however - it will not be a huge change to the flavor.
Vegetable broth - Use your favorite brand!
2. Sauteeing
Some recipes call for boiling the veggies, but I’ve found sauteing them really punches up the flavor. There’s just something about carmelized onions and celery that can’t be beat.
3. Broth
It's tempting to add liquid so that it is still fluffy and not soaked. The trick is to add some, wait a few minutes for it to absorb, then add more. Waiting until it absorbs is key.
Expert tip: It should be very wet, almost soupy.
4. Done-ness
Cornbread dressing looks very similar unbaked as it does when it's baked. But you'll know it's done when there's a little ‘crust’ on the top. Not a real tough crust, but the knife should act as through you’re cutting into something with a slight crust.
The recipe is so easy and so tasty, it'll be of of your favorite parts of the holidays!
FAQ's about this recipe
You can yes, just make sure you have the same amount - 5 cups.
Yes absolutely!
Yes, so this stuffing can be baked and cooled completely then frozen for longer storage.
The best and easiest way to store leftovers is to store them in a plastic container. Use a tight fitting lid and place it in the refrigerator for up to 3 days.
Other recipes you may like!
Recipe
Easy Gluten Free Cornbread Stuffing
Ingredients
Method
- Prepare the cornbread, bake and let cool. Crumble or slice. Cover and let it sit for at least 1 day.
- Preheat your oven to 350 F. Grease an 8" x 8" glass baking dish with butter or spray with cooking spray. Set aside.
- Heat a large sauté pan over medium heat. Melt the butter in the pan and add the onions and celery. Cook until the onions are softened and translucent, about 5 minutes.
- Remove from heat and let cool slightly.
- In a large bowl, add the cornbread crumbles, seasonings, salt and the onion mixture. Combine until mixed.
- Add in the egg and 1 cup of the broth. Mix well and let stand for 1 -2 minutes, until the mixture has absorbed the broth.
- Mix in another 1 cup of broth and let the mixture sit for another 1 – 2 minutes.
- If needed, add the last ½ cup of broth. The mixture should look very wet and a bit soupy.
- Place the stuffing mixture into the prepared baking dish.
- Bake for about 40 minutes or until it’s golden brown on top. Start checking at 35 minutes.
- A knife inserted in the top should feel slightly crusty.
- Serve immediately or let cool and freeze until needed.
Notes
- Use day old cornbread - this cornbread recipe is perfect
- Crumble or slice, but don't mash the cornbread
- Saute the veggies for the best flavor
- Before baking the mixture will look more like soup than cornbread stuffing
First time making cornbread dressing. Can not wait to taste today. Thank you.
Great, hope you enjoyed it!
Christine
Great recipe for dressing or stuffing!
Dressing and stuffing are basically the same except stuffing is traditionally stuffed and baked inside the bird; dressing is baked in a dish. My mother always made a big batch of dressing and stuffed some inside the turkey, baking the remainder in a dish. She often added oysters, too! She gently cooked the oysters in milk just until the edges curled a bit. She would use the milk as part of the liquid in the dressing, too. It was THE BEST! YUM!
Christine, your cornbread recipe is almost identical to mine, except in my recipe the cornmeal/flour measurements are reversed (1-1/4 cup cornmeal and 3/4 cup flour).
I always enjoy your recipes!
Thank you Linda - good explanation too 🙂
Glad you enjoy the recipes!
Christine