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.
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 9x13” 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.
Tried this recipe?Let us know how it was!