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a slice or gluten-free cornbread stuffing on a white plate.

Gluten-Free & Dairy-Free Cornbread Stuffing

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5 from 1 review

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.

  • Total Time: 75 Minutes
  • Yield: 10 Servings 1x

Ingredients

Units Scale
  • 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)

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Lightly spray a large baking dish with nonstick cooking spray and set aside. I used an 8-inch by 11-inch casserole dish.
  3. 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.
  4. 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.
  5. 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.
  6. In a large bowl, combine the dried cornbread, sautéed vegetables, sage, and thyme. Mix well. Season with salt and pepper to taste.
  7. In a separate bowl, whisk together the broth and eggs (or flaxseed mixture).
  8. 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.
  9. Transfer the mixture to the prepared baking dish, spreading it out evenly.
  10. Cover with aluminum foil and bake in the preheated oven for about 25-30 minutes.
  11. After this time, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and crispy.
  12. Remove the stuffing from the oven and allow it to cool for a few minutes before serving.

Notes

  1. Store any leftovers in an airtight covered container in the refrigerator for up to 4 days. Reheat before serving.
  2. 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.

Nutrition

  • Serving Size: 1/10 of recipe
  • 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

Find it online: https://www.cleaneatingkitchen.com/gluten-free-dairy-free-cornbread-stuffing/