Gluten Free Cornbread Stuffing
This Gluten Free Cornbread Stuffing is perfectly moist with crispy edges, loaded with herbs, veggies, and apple. Easy holiday side dish everyone loves!
You know what makes Thanksgiving feel like home? That first bite of warm, savory stuffing with all those herbs and that slightly crispy top.
When I went gluten-free five years ago, I thought I’d have to give up this tradition—but here’s the beautiful truth: Gluten Free Cornbread Stuffing is just as comforting and delicious as the version I grew up with, maybe even better.
The secret is starting with crumbly, slightly sweet cornbread that soaks up all that buttery broth and fresh sage goodness. I’ve made this Cornbread Stuffing Gluten Free recipe for three Thanksgivings now, and every single time, someone asks for seconds before they even finish their turkey.
What I love most is how simple it is—no fancy techniques or hard-to-find ingredients. Just real food that brings people together around the table, exactly the way a holiday side dish should.
Table of Contents
Gluten Free Cornbread Stuffing
Equipment
- Large bowl
- 9×13-inch baking pan or 2-quart casserole dish
- Large nonstick skillet
- Wooden spoon
Ingredients
- 1 recipe Gluten Free Cornbread prepared, or your favorite cornbread recipe (enough for a 9-inch square pan)
- 2 Tablespoons unsalted butter
- 1 medium onion finely chopped
- 1 cup apple diced
- ½ cup carrot diced
- ½ cup celery diced
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 Tablespoon fresh parsley minced
- 1 Tablespoon fresh sage minced
- ½ Tablespoon fresh thyme leaves
- 1½ cups chicken broth plus more if needed
- 2 large eggs lightly beaten
Instructions
- Crumble your prepared cornbread into a large bowl, breaking it up into various sizes—some chunky pieces, some fine crumbs. This variety in texture is what gives you those crispy golden bits on top while keeping the inside perfectly moist. If you’re planning ahead (which I highly recommend), do this a day or two before so the cornbread dries out a bit, which helps it absorb all that delicious broth without getting mushy.
- Preheat your oven to 375°F and coat a 9×13-inch baking pan or 2-quart casserole dish with nonstick cooking spray. Getting everything ready before you start mixing makes the whole process so much smoother.
- Melt the butter in a large nonstick skillet over medium heat until it’s bubbling and fragrant. Add the chopped onion, diced apple, carrot, celery, salt, and pepper, then sauté everything until the vegetables are tender and the onion turns translucent—this usually takes about 6-8 minutes. Your kitchen will smell amazing at this point, I promise.
- Stir in the fresh parsley, sage, and thyme, letting them cook for another minute or two until they release their oils and become beautifully aromatic. These fresh herbs are what make this Gluten Free Cornbread Dressing taste like a hug in a casserole dish. Remove the skillet from heat and let it cool slightly.
- Add the sautéed vegetable and herb mixture to your crumbled cornbread, then pour in the chicken broth and beaten eggs. Stir everything together gently until well combined—the mixture should look very moist but not soupy or liquidy. If it seems dry, add a splash more broth a few tablespoons at a time until you get that perfect texture.
- Transfer the stuffing mixture to your prepared baking dish, spreading it evenly but not packing it down too much. Bake for 35-45 minutes until the top turns golden brown and develops those crispy edges we all fight over, and a knife inserted in the center comes out clean. The top should be slightly crunchy while the inside stays tender and moist—that’s how you know it’s perfect.
Notes
Gluten Free Cornbread Stuffing Ingredients
| Ingredient | Amount |
|---|---|
| Prepared Gluten Free Cornbread (9-inch square pan) | 1 recipe |
| Unsalted butter | 2 Tablespoons |
| Medium onion, finely chopped | 1 |
| Diced apple | 1 cup |
| Diced carrot | ½ cup |
| Diced celery | ½ cup |
| Kosher salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Minced fresh parsley | 1 Tablespoon |
| Minced fresh sage | 1 Tablespoon |
| Fresh thyme leaves | ½ Tablespoon |
| Chicken broth (plus more if needed) | 1½ cups |
| Large eggs, lightly beaten | 2 |
Gluten Free Cornbread Stuffing Instructions
Step 1: Crumble your prepared cornbread into a large bowl, breaking it up into various sizes—some chunky pieces, some fine crumbs. This variety in texture is what gives you those crispy golden bits on top while keeping the inside perfectly moist. If you’re planning ahead (which I highly recommend), do this a day or two before so the cornbread dries out a bit, which helps it absorb all that delicious broth without getting mushy.
Step 2: Preheat your oven to 375°F and coat a 9×13-inch baking pan or 2-quart casserole dish with nonstick cooking spray. Getting everything ready before you start mixing makes the whole process so much smoother.
Step 3: Melt the butter in a large nonstick skillet over medium heat until it’s bubbling and fragrant. Add the chopped onion, diced apple, carrot, celery, salt, and pepper, then sauté everything until the vegetables are tender and the onion turns translucent—this usually takes about 6-8 minutes. Your kitchen will smell amazing at this point, I promise.
Step 4: Stir in the fresh parsley, sage, and thyme, letting them cook for another minute or two until they release their oils and become beautifully aromatic. These fresh herbs are what make this Gluten Free Cornbread Dressing taste like a hug in a casserole dish. Remove the skillet from heat and let it cool slightly.
Step 5: Add the sautéed vegetable and herb mixture to your crumbled cornbread, then pour in the chicken broth and beaten eggs. Stir everything together gently until well combined—the mixture should look very moist but not soupy or liquidy. If it seems dry, add a splash more broth a few tablespoons at a time until you get that perfect texture.
Step 6: Transfer the stuffing mixture to your prepared baking dish, spreading it evenly but not packing it down too much. Bake for 35-45 minutes until the top turns golden brown and develops those crispy edges we all fight over, and a knife inserted in the center comes out clean. The top should be slightly crunchy while the inside stays tender and moist—that’s how you know it’s perfect.
Substitutions
Apple Options: Any firm, slightly sweet apple works beautifully here. Honeycrisp, Granny Smith, or Fuji are my go-to choices because they hold their shape and add a lovely hint of sweetness that balances the savory herbs.
Broth Swaps: Turkey broth or vegetable broth work just as well as chicken broth. For a richer, deeper flavor, try using bone broth—it adds amazing body and makes the stuffing extra savory.
Dairy-Free Version: Simply swap the butter for your favorite dairy-free alternative or use olive oil. The texture stays just as wonderful, and you won’t miss a thing.
Herb Flexibility: Don’t have fresh herbs on hand? Use one teaspoon of dried sage, one teaspoon of dried parsley, and half a teaspoon of dried thyme instead. Just remember that dried herbs are more concentrated, so you’ll need less.
Troubleshooting
Stuffing Too Dry: If your Gluten Free Cornbread Stuffing looks dry after mixing, don’t panic—just add more broth a quarter cup at a time until it reaches that moist, cohesive texture. The cornbread should be well-coated but not swimming in liquid.
Not Browning on Top: Place the dish on a higher oven rack for the last 10 minutes of baking, or turn on the broiler for 2-3 minutes while watching carefully. This creates that irresistible golden, crispy top layer everyone loves.
Mushy Texture: This usually happens when the cornbread is too fresh and hasn’t had time to dry out. Next time, cube your cornbread and let it sit uncovered overnight, or toast the pieces in a 300°F oven for 15 minutes before using them.
Falls Apart When Serving: Make sure you’re using enough eggs and broth to bind everything together. The mixture should hold its shape on a spoon before baking—if it’s crumbly, add one more beaten egg.
Storage
Store leftover Cornbread Stuffing Gluten Free in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or warm the whole dish covered with foil in a 350°F oven for about 20 minutes.
You can also freeze this stuffing for up to 3 months—just wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the fridge before reheating, and it’ll taste just as fresh as the day you made it.
Serving Suggestions
Well, this Gluten Free Cornbread Dressing is basically made for Thanksgiving turkey and gravy, but don’t limit yourself to once a year. It pairs beautifully with roasted chicken, pork chops, or even as a hearty side for a simple weeknight meal when you’re craving something cozy.
I love serving it alongside roasted Brussels sprouts and cranberry sauce for the full autumn experience. The sweet-tart cranberries cut through the rich, savory stuffing perfectly—it’s one of those combinations that just works.
Variations
Sausage Stuffing: Brown half a pound of gluten-free breakfast sausage or Italian sausage with the vegetables for a heartier, protein-packed version. The savory meat adds incredible depth and makes this substantial enough to be almost a main dish.
Mushroom Lovers: Sauté a cup of sliced mushrooms along with the onions and celery for an earthy, umami-rich twist. Cremini or shiitake mushrooms work especially well and add such beautiful flavor.
Cranberry Walnut: Stir in half a cup of dried cranberries and half a cup of chopped walnuts or pecans before baking. This sweet-savory combination is absolutely divine and adds wonderful texture contrast.
Kid-Friendly Version: Skip the sage if your little ones are sensitive to strong herbs, and replace it with a bit more thyme and parsley. You can also leave out the pepper and let everyone season their own portion at the table.
Gluten Free Cornbread Stuffing FAQs
Is cornbread stuffing gluten-free?
Traditional cornbread stuffing isn’t gluten-free because most cornbread contains wheat flour. However, when you make it with certified gluten-free cornbread like in this recipe, it becomes completely safe for anyone avoiding gluten—and just as delicious as the original.
Can cornbread be made gluten-free?
Absolutely! Gluten-free cornbread uses a blend of gluten-free flour along with cornmeal to create the same tender, crumbly texture you love. Check out my tried-and-true gluten-free cornbread recipe that’s perfect for this stuffing.
Does gluten-free bread work for stuffing?
Yes, gluten-free bread makes excellent stuffing when you cube it and let it dry out properly. The key is choosing a sturdy gluten-free bread that won’t dissolve into mush—cornbread works particularly well because of its structure and slightly sweet flavor.
What is a gluten-free substitute for stuffing?
Man, oh man, you have options! Besides cornbread, you can use cubed gluten-free sandwich bread, gluten-free sourdough, or even rice-based breads. For this specific recipe, gluten-free cornbread creates the most authentic Southern-style dressing texture and flavor.
Can you make stuffing with gluten-free breadcrumbs?
You can, though the texture will be denser and more compact than using cubed bread or crumbled cornbread. If you’re using gluten-free breadcrumbs, reduce the amount by about a third and increase the broth slightly to compensate for their finer texture.
Why This Recipe Works
This Gluten Free Cornbread Stuffing succeeds because it honors the essential elements that make traditional stuffing so beloved. The combination of crispy edges and moist interior comes from using cornbread with varied-sized crumbles—those bigger pieces get wonderfully golden while the smaller bits soak up all the herby broth.
Fresh herbs make all the difference here. According to research on herb benefits and cooking applications, fresh sage, thyme, and parsley not only add incredible flavor but also contribute antioxidants and beneficial compounds. The aromatic oils released when you sauté them create that nostalgic holiday scent we all associate with comfort food.
The apple might seem unexpected, but it’s a game-changer. It adds subtle sweetness and moisture without making the stuffing taste fruity—just balanced and complex in the best way.
Starting with quality gluten-free cornbread is crucial for success. If you’re looking for more festive gluten-free holiday inspiration, my collection of gluten-free Thanksgiving recipes has everything you need to create a completely safe, completely delicious holiday spread.
Make-Ahead Tips
Prepare the cornbread up to two days ahead and let it dry out on the counter—this actually improves the final texture. You can also sauté the vegetables and herbs a day early, store them covered in the fridge, and then assemble everything the morning of your meal.
For true stress-free entertaining, assemble the entire stuffing mixture and refrigerate it unbaked for up to 24 hours. Just add 5-10 extra minutes to the baking time since you’re starting with a cold dish.
This Cornbread Stuffing Gluten Free recipe also makes a wonderful addition to casual gatherings beyond Thanksgiving. I’ve served it at Christmas, Easter, and even simple Sunday dinners when I want something extra special. It’s one of those recipes that makes any meal feel like a celebration.
When you’re in the mood for something sweet after this savory feast, try my festive gluten-free Linzer cookies or the cozy Mexican hot cocoa cookies that are perfect for holiday cookie trays.
The beauty of gluten-free cooking is that it doesn’t mean sacrificing tradition or flavor—it just means being a little creative and intentional with your ingredients. This stuffing proves that comfort food can be both safe and absolutely crave-worthy, one golden, herb-scented spoonful at a time.
