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    Home » Recipes » Gluten Free Side Dishes

    Easy Gluten Free Cornbread Stuffing

    Published: Nov 19, 2017 · Modified: Nov 19, 2021 by Christine · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    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 chicken broth all mixed together with day old corn bread. It's a true classic that'll become a family favorite!

    cornbread dressing sliced from the pan on a silver serving spoon

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    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!)

    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

    gluten free cornbread dressing ingredients on a white counter

    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.

    Chicken broth - I used Swanson low sodium chicken broth in this recipe. I highly recommend a good quality broth as the flavor is very high profile.

    2. Sauteeing

    celery and onions sauteed in a black pan

    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

    • pouring broth into cornbread mix in a clear bowl
    • cornbread mix in a clear bowl on a white counter

    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

    Can I use storebought bread?

    You can yes, just make sure you have the same amount - 5 cups.

    Can I use a cornbread mix?

    Yes absolutely!

    Can I make this ahead of time?

    Yes, so this stuffing can be baked and cooled completely then frozen for longer storage.

    What's the best way to store leftover stuffing?

    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!

    • Gluten Free Double Chocolate Chip Cookies (Dairy Free)
    • How To Measure Gluten Free Flour
    • Traditional Gluten Free Easter Bread
    • How To Bring Eggs To Room Temperature
    cornbread dressing sliced from the pan on a silver serving spoon

    Easy Gluten Free Cornbread Stuffing

    A tender and deliciously seasoned gluten free cornbread stuffing recipe that is so easy and so good, no one will even know it's gluten free!
    4.50 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 9 servings
    Calories: 60kcal
    Author: Christine

    Ingredients

    Prepare the cornbread

    • 1 recipe gluten free cornbread

    For the stuffing

    • 4 Tablespoons vegan butter
    • ½ cup diced celery
    • ½ cup diced onions
    • 2 teaspoons dried rosemary
    • 2 teaspoons dried sage
    • 2 teaspoons dried parsley
    • 2 teaspoons poultry seasoning
    • ½ teaspoon salt
    • 1 egg slightly beaten
    • 2 to 2 ½ cups chicken or turkey broth

    Instructions

    • 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 chicken 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.

    Video

    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
     

    Nutrition

    Calories: 60kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 202mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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    Comments

    1. Linda

      November 20, 2021 at 11:49 am

      4 stars
      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!

      Reply
      • Christine

        November 21, 2021 at 2:09 pm

        Thank you Linda - good explanation too 🙂

        Glad you enjoy the recipes!

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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