Perfect Classic Gluten-Free Cornbread Stuffing

When it comes to Thanksgiving, stuffing has always been my favorite dish of the day. Growing up, my mom would make the boxed stuffing mix and I looked forward to it every single year. And then, as an adult, I tried cornbread stuffing for the first time and it blew “traditional” stuffing away. I’ve been making a simple homemade gluten-free cornbread stuffing just about every year since and, just like when I was a kid, I look forward to it every year. 

In my opinion, cornbread stuffing is the far superior stuffing. One of the things I love about cornbread stuffing is that because cornbread already brings so much flavor, you can keep the rest of the ingredients fairly simple and still end up with a stuffing that people will insist you make every year. 

How To Make Gluten-Free Cornbread Stuffing

The first step in making cornbread stuffing is, obviously, the cornbread. I use my go-to cornbread muffin recipe because it’s easy and makes the perfect amount for my base. You can use any cornbread recipe you like, of course. I usually make the cornbread at least a day or two in advance. Then, once the muffins have cooled completely, I break them up into chunks and lay them out on a baking sheet to dry out. 

For this recipe, I stick with a simple combination of onion, celery, and garlic as the aromatic flavor base. I’ve added mushrooms before and while I think they’re delicious, mushrooms are fairly divisive in my family. So I tend to stick with the basics. Saute the vegetables in butter, ghee, or avocado oil until they are just crisp-tender. 

A combination of fresh sage and fresh thyme brings in those classic fall flavors we all associate with stuffing. I prefer to use fresh herbs because they tend to have more flavor without overpowering the recipe. However, if you want to use dried, by all means, go for it. 

The stock is another opportunity to layer in flavor, so I tend to use chicken bone broth. It packs more savory flavor and it’s what I tend to keep stocked in my own pantry. You can use any stock you like, whether that’s chicken stock, vegetable stock, or turkey stock. 

Everything is held together with an egg or a flax “egg”. I’ve made it both ways and it turns out great either way. So if you’re avoiding eggs for any reason, a flax “egg” is a great option. 

Assembling The Stuffing

Once you’ve got all your components ready, it’s as simple as adding everything into a big bowl and giving it a good mix to make sure everything is distributed properly. You can add a bit more or less of the stock depending on the consistency of stuffing you like. If you like it more moist, add a bit more stock. If you prefer it on the drier with more crunchy bits, add a bit less stock. 

Bake the stuffing in a baking dish at 400° Fahrenheit for 25-35 minutes until it’s cooked through and starting to turn golden brown on top. 

Sausage Cornbread Stuffing Variation

Sometimes, if I’m feeling extra ambitious (or maybe want to show off a little), I’ll add sausage to the cornbread stuffing. I’m not exaggerating when I say that the addition of sausage almost ensures that this cornbread stuffing will steal the show. And it takes minimal additional effort. 

To make the sausage cornbread stuffing variation, all you have to do is cook up some sausage and add it to the mixture along with the sauteed vegetables. I tend to use a breakfast sausage but pick your favorite and go for it. You might get some dirty looks from whoever made the turkey for stealing the spotlight but it’s absolutely worth it. 

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Gluten-Free Classic Cornbread Stuffing

This classic gluten-free cornbread stuffing recipe is so flavorful, it’s sure to steal the spotlight on your holiday table. Plus, it’s easily made vegan.

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Course Side Dish

Servings 6

Ingredients

  

• About 8-10 cups of cornbread chunks dried out for a day*
• 1 tablespoon avocado oil, butter, or ghee
• ½ yellow onion diced
• 4 celery stalks diced
• 3 cloves garlic minced
• 2 tablespoons minced fresh sage
• 2 tablespoons minced fresh thyme
• 1 egg whisked (or flax “egg”**)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 – 3 cups stock

Instructions

 

• Preheat the oven to 400° Fahrenheiht. Lightly oil a 9×13” baking dish and set aside.
• Add the dried out cornbread to a large bowl. Set aside.
• In a pan over medium heat, heat the oil and then add the onion and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften and turn translucent.
• Add the garlic, sage, and thyme to the pan and stir. Cook an additional 30-60 seconds until the garlic and herbs are fragrant. Remove from heat.
• Add the sauteed vegetable mixture to the bowl with the cornbread. Add the whisked egg or flax “egg”, salt, and pepper and stir to combine.
• Add the stock to the cornbread mixture and stir to combine. Start with 2 cups of stock and add more stock ½ cup at a time until the cornbread is evenly moist but not soggy.
• Transfer the cornbread mixture to the prepared baking dish. Bake in the preheated oven for 25-35 minutes, until the stuffing is cooked through and beginning to turn golden brown on top.
• Remove from the oven and let rest for 5-10 minutes before serving. Store leftovers (if there are any) covered in the fridge for up to 3 days.

Notes

*This classic gluten-free cornbread muffin recipe makes the perfect amount. Make sure the cornbread is completely dried out. If it’s still a bit moist, lay it on a baking sheet and place it in the oven while it preheats for 10-15 minutes.

**To make a flax “egg”, combine 1 tablespoon ground flaxseed with 3 tablespoons of water. Whisk and set aside for 10-15 minutes until thickened.