Gluten Free Cornbread Stuffing Recipe (aka Cornbread Dressing)

This gluten free stuffing recipe will revolutionize your holiday (or everyday!) table. It’s rich and savory with onion, celery, sage and thyme, and it has an irresistible sweetness from cornbread. It’s the ultimate cornbread stuffing recipe, and I promise you that nobody will have a clue that it’s gluten free. [Don't miss the step-by-step VIDEO below!]

Best gluten free stuffing recipe

I know that’s a bold statement, but after trying dozens of gluten free stuffing recipes over the past decade, this is hands-down my family’s favorite. It’s sweet and savory, with a crunchy top and moist center. 

Cornbread dressing 

This cornbread stuffing recipe is technically a cornbread dressing, since it’s cooked in a baking dish (see the FAQs below). While you can use it as a stuffing inside of a turkey or chicken, I prefer to bake it on its own, which allows the top to turn deliciously crispy. 

Stuffing ingredients:

• You’ll need to make a batch of this easy Skillet Cornbread before beginning. You can make the cornbread several days or even months ahead (just freeze it until you’re ready to use!).
• Fresh sage, thyme and chicken broth (or you can use turkey broth or stock) give the stuffing a classic flavor.
• A touch of whole milk lends a super moist texture (you can swap it out for more broth, if you prefer). 

How to make this recipe:

• Start by making a batch of this cornbread. Unlike other recipes, there’s no need to dry out the cornbread before using (although, as I mentioned, you can make it days or even months ahead). Cut the cornbread into 1 ½ - 2 inch cubes and transfer them to a large bowl. 

• In a skillet, cook chopped onion and celery until tender. 

• Add garlic, thyme and sage, and cook until fragrant, about 1 minute longer. 

• Scrape the cooked vegetables into the bowl with the cornbread and add parsley, chicken broth, a beaten egg and milk. Stir gently to combine. 

• Transfer the stuffing to a baking dish and dot with butter.

• Cover with foil and bake for 30 minutes. Uncover, increase the heat, and continue baking until the top is golden brown and crisp. 

Can you make the stuffing ahead?

Yes! You can make this cornbread stuffing recipe the day before then simply reheat it in a warm oven before serving (woohoo!). 

How to serve the stuffing:

To be perfectly honest, I could happily eat this gluten free stuffing straight out of the baking dish and call it a day, but it’s also fantastic alongside roasted turkey, chicken and pork, or with roasted vegetables. Try it in acorn squash as a beautiful vegetarian meal (roast the squash until tender, then add the stuffing and cook until browned and crispy on top). For the ultimate breakfast, serve the stuffing with fried eggs and sausage or greens. 

FAQs

Tips for this recipe:

• I prefer to bake this stuffing in a 9x13-inch or similar sized baking dish, which allows the top to get deliciously crispy (although you can stuff it inside poultry or roasted squash, if you prefer).
• The Cornbread Recipe can be made weeks ahead, giving you a jumpstart for special occasion meals and the holidays (hello Thanksgiving!).
• This stuffing is fantastic alongside roasted turkey, chicken or pork. It's also delicious with fried eggs and greens or sausage!

Gluten free Thanksgiving recipes to try:

• Easy Sweet Potato Souffle 
• Creamy Homemade Mashed Potatoes
• Roasted Brussels Sprouts & Mushrooms with Crispy Shallots
• Swiss Chard Gratin
• Best Ever Cranberry Sauce
• Pumpkin Pie Custards
• Best Gluten Free Pie Crust
• Pumpkin Pound Cake
• More Gluten Free Recipes for Thanksgiving!

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Ultimate Gluten Free Cornbread Stuffing Recipe

This gluten free stuffing recipe will revolutionize your holiday (or everyday!) table. It’s rich and savory with onion, celery, sage and thyme, with irresistible sweetness from cornbread. It’s technically a cornbread dressing since it’s baked in its own dish, giving it a delicious crispy top, but you could stuff it inside a turkey or chicken (or roasted squash—see the tips below) if you prefer. You’ll need to start by making a batch of this Easy Skillet Cornbread. You can make the cornbread the day before (cover it and let it sit at room temperature), or you can make it months ahead and freeze it! For a vegetarian stuffing, use vegetable broth instead of chicken broth.

Prep Time30 mins

Cook Time50 mins

Total Time1 hr 20 mins

Course: Side Dish

Cuisine: American

Keyword: cornbread dressing recipe, cornbread stuffing recipe, gluten free stuffing recipe

Servings: 6 -8 people

Author: Nicki Sizemore

Ingredients

Cornbread

• 1 batch Skillet Cornbread (recipe link in header)
• Cooking spray or butter for pan

Aromatics

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 stalks celery, finely diced
• Salt and freshly ground black pepper
• 1 garlic clove, minced
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme

Assembly

• 2 cups low-sodium chicken or turkey broth
• ½ cup whole milk
• 1 egg, lightly beaten
• ⅓ cup chopped fresh parsley
• 1 ½ teaspoons kosher salt, plus more for seasoning
• Freshly ground black pepper
• 2 tablespoons butter, cut into small cubes

Instructions

Make the cornbread

• Make a batch of the skillet cornbread and let it cool (you can make the cornbread the day before, or you can even make it a month or two ahead and freeze it!).
• Cut the cornbread into 1 ½- to 2-inch cubes (you should have about 10-11 cups). Put the cornbread cubes into a large bowl.
• Preheat the oven to 350˚F (175˚C). Spritz a 9x13-inch baking dish with cooking spray or rub it with butter.

Cook the aromatics

• Heat the olive oil in a large skillet over medium heat. Add the onion and celery, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are golden and tender, about 5 minutes. Add the garlic, sage and thyme. Cook, stirring, until fragrant, about 1 minute. Scrape the aromatics into the bowl with the cornbread.

Assemble and bake

• Add the chicken broth, milk, egg, parsley, kosher salt and pepper to taste. Fold to combine (some of the cornbread will crumble and that’s okay, but try to keep some cubes intact). Transfer the mixture to the baking dish and dot with the butter. Cover tightly with aluminum foil and bake 30 minutes.
• Remove the foil, increase the oven temperature to 400˚F (200˚C), and continue baking until lightly toasted and golden brown on top, about 15-20 minutes longer. Serve warm.

Notes

Do Ahead: The cornbread stuffing can be baked 1 day ahead. Reheat in a warm oven before serving.

Tips:

• I prefer to bake this stuffing in a 9x13-inch or similar sized baking dish, which allows the top to get deliciously crispy (although you can stuff it inside poultry or roasted squash, if you prefer).
• The Cornbread Recipe can be made weeks ahead, giving you a jumpstart for special occasion meals and the holidays (hello Thanksgiving!).
• This stuffing is fantastic alongside roasted turkey, chicken or pork. It's also delicious with fried eggs and greens or sausage. For a vegetarian meal, try it in acorn squash (roast the squash until tender, then add the stuffing and cook until browned and crispy on top).