Gluten-Free Dairy-Free Cornbread Stuffing
Here’s a delicious recipe for Gluten-Free Cornbread Stuffing that gets baked in the oven. This comforting side dish is perfect for gatherings and can accommodate family and friends who have gluten sensitivities. This recipe can also be made dairy-free, vegetarian, and vegan.
Stuffing is a staple for many of us during the holidays, and who doesn’t like cornbread?
I know you and your family are going to love this Gluten-Free Cornbread Stuffing recipe that combines both the savory flavors of stuffing with the mild natural sweetness of cornbread. It’s a winning combination!
Gluten-Free Stuffing Recipe Benefits
- This recipe yields up to 10 servings, making it perfect for your holiday table, especially for larger families.
- With just a few alterations, this dish can easily fit into dairy-free, vegetarian, and vegan lifestyles.
- Cornbread dressing is a classic side that pairs well with most meats including turkey. Add this stuffing to your Thanksgiving dinner menu for a perfect side dish.
Gluten-free cornbread is the base for this delightful recipe. Slightly sweet and fully savory, the cornbread creates the ideal texture for this dish. You can use any boxed or homemade cornbread recipe that you like, just make sure the ingredients meet your dietary needs. I like this brand of gluten-free cornbread mix.
Celery and onion are sautéed to add a pleasant crunch that is subtle, yet satisfying. This gluten-free stuffing recipe is a great way to get in some veggies with your holiday meal.
Green apple balances out the fresh herbs or dried herbs used in the stuffing.
You’ll also need additional ingredients like chicken broth or vegetable broth, garlic, butter (use vegan butter for dairy-free diets), plus seasonings.
Please see the recipe card at the end of this post for the exact measurements.
Preheat your oven to 350°F (177°C). Prepare a baking dish or casserole dish by coating it with cooking spray or olive oil, and set it aside.
In a large skillet over medium-high heat, melt the butter over medium heat.
Add the onions and celery and cook until softened. Stir in the garlic and apple until fragrant. Set the skillet aside.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Make sure your gluten free bread is dry on a sheet pan or baking sheet (see the full recipe below for drying instructions).
In a large mixing bowl or regular large bowl, mix the dried cornbread cubes, sautéed vegetables, fresh sage or dried sage, and thyme together well.
Season with salt and black pepper to taste.
In a separate bowl, whisk together the chicken stock and eggs. Pour the broth over the cornbread mixture and let it soak for a few minutes.
Transfer the cornbread to your prepared baking dish and cover with aluminum foil. Bake for 25-30 minutes in your 350 degree oven. Remove the foil and bake for an additional 15-20 minutes.
The top will be slightly golden brown and crispy. Allow the cornbread to cool before serving. Enjoy!
I hope you agree that this gluten-free cornbread dressing is the best way to enjoy regular stuffing that is perfect for any gluten-free diet.
- Store any leftovers in an airtight container covered with a lid or plastic wrap in the refrigerator for up to 4 days. Reheat the next day before serving.
- Want to add sausage to this recipe? Sauté one pound of Italian sausage with the onions and carrots. You may need to add an extra ½ cup of broth to the recipe to keep it moist.
I do! This Gluten-Free Cornbread recipe is both gluten-free & dairy-free. You’ll want to be sure your cornbread is dry to use for the stuffing, so prepare it a day or so in advance to ensure it is the correct consistency.
I suggest using flaxseed. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water, and allow the mixture to sit until thickened.
More Healthy Thanksgiving Recipes You Might Like
- Instant Pot Cranberry Sauce
- Turkey-Shaped Vegetable Tray
- Dairy-Free Corn Casserole
- Dairy-Free Gravy Recipe
Don’t Miss These Gluten-Free Holiday Side Dishes
- Nonstick cooking spray
- 6 cups gluten-free and dairy-free cornbread, crumbled (ensure it’s a day old or very well dried; see instructions)
- 4 tablespoons unsalted butter (use vegan butter for dairy-free and vegan diets)
- 1 large onion, finely chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 green apple, cored and chopped
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 2 1/2 cups reduced-sodium chicken broth (use vegetable broth for vegan diets)
- 2 large eggs (or a flaxseed egg substitute for a vegan version: mix 2 tablespoons of ground flaxseed with 6 tablespoons of water, let sit until thickened)
- Preheat your oven to 350 degrees F.
- Lightly spray a large baking dish with nonstick cooking spray and set aside. I used an 8-inch by 11-inch casserole dish.
- If your gluten-free cornbread is fresh, you’ll need to dry it out a bit so the stuffing doesn’t get mushy. Spread the crumbled cornbread on a baking sheet and bake for about 10-15 minutes in the preheated oven, checking to avoid burning. It should be very dry but not toasted. If your cornbread is more than a day old, you probably won’t need to dry it.
- In a large skillet, melt the butter over medium heat on the stovetop. Add the onions and celery, and cook until they begin to soften, about 5-7 minutes.
- Stir in the garlic and apple and cook for an additional 1-2 minutes, until fragrant. Turn off the heat and set the skillet aside.
- In a large bowl, combine the dried cornbread, sautéed vegetables, sage, and thyme. Mix well. Season with salt and pepper to taste.
- In a separate bowl, whisk together the broth and eggs (or flaxseed mixture).
- Pour the liquid mixture over the cornbread mixture and stir until well combined. Let it sit for a few minutes so the cornbread soaks up the liquid.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Cover with aluminum foil and bake in the preheated oven for about 25-30 minutes.
- After this time, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and crispy.
- Remove the stuffing from the oven and allow it to cool for a few minutes before serving.
- Store any leftovers in an airtight covered container in the refrigerator for up to 4 days. Reheat before serving.
- Want to add sausage to this recipe? Sauté 1 pound of sausage with the onions and carrots. You may need to add an extra ½ cup of broth to the recipe to keep it moist.
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Category: Side dish
- Method: Oven
- Cuisine: Holiday
- Diet: Gluten Free
- Serving Size:
- Calories: 238
- Sugar: 2.6 g
- Sodium: 559.4 mg
- Fat: 9.9 g
- Saturated Fat: 4.1 g
- Carbohydrates: 30.8 g
- Fiber: 1 g
- Protein: 6.5 g
- Cholesterol: 73.4 mg
Keywords: gluten-free, cornbread, stuffing, dressing, gluten-free Thanksgiving, gluten-free side dish
About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.