This gluten free cornbread stuffing is easy to make homemade for Thanksgiving. This is the best recipe to make for a healthy, meatless stuffing. This savory stuffing is simple to make from scratch.
This Gluten Free Cornbread Stuffing is a holiday casserole that brings all the cozy flavors of Thanksgiving to your table. Made with homemade cornbread for rich, authentic flavor.
This easy cornbread stuffing recipe is the perfect side dish for your Thanksgiving dinner or any special Sunday gathering. It's Moist, flavorful, and comforting! It's the kind of stuffing recipe for Thanksgiving that pairs beautifully with turkey, gravy, and all your favorite holiday sides.
Whether you call it stuffing or dressing, this dish delivers that nostalgic flavor you love while keeping it gluten free for everyone to enjoy.
I love cornbread stuffing and was a little sad the first Thanksgiving that I thought I would be missing out. I was so happy to find gluten free cornmeal so I could make the cornbread for this recipe!
If you are looking for more corn recipes try my Gluten Free Zucchini Squash and Corn Casserole, my Easy Fried Frozen Corn, my Cheesy Slow Cooker Creamed Corn or my Gluten Free Corn Pudding Skillet.
You can find all of my side dish recipes here: Gluten Free Side Dish Recipes
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Instructions
Make a batch of my Gluten Free Cornbread at least a few hours in advance. I like to make it a day or two in advance so it gets a bit stale for the stuffing.
Preheat your oven to 325 degrees.
Melt ¼ cup of butter in a skillet. Cook the celery and onions until they are tender and a bit translucent. Add the sage, thyme, salt and pepper. Stir until the spices are blended with the celery and onions. Cook a couple of minutes more until the spices become fragrant.
Add the crumbled cornbread to the celery and onion mixture. I like big crumbles of cornbread, but it's up to you how much you want to crumble your cornbread.
Place the mixture into a covered baking dish. Slice the remaining ¼ cup butter on top of the stuffing.
Bake at 325 degrees for 30 minutes.
Remove the lid from the baking dish and let cool slightly before serving.
Supplies
Frequently Asked Questions
Yes, it does if you don't use gluten free cornmeal. It is very important to make sure the cornmeal you use has the gluten free certified label. Regular cornmeal is usually processed with wheat flour and can be contaminated with gluten.
Yes, you definitely can. You can make the cornbread a day or two in advance. Then, you can sautés the onions, celery and spices in butter and add that cornbread in. The cornbread can go in the fridge until you are ready to cook it before serving. Cook at 350 degrees for 30 minutes and then serve.
Traditionally cornbread stuffing is served at Thanksgiving with turkey, cranberry sauce, sweet potatoes, etc. At our house we also like to eat it with pork chops or steaks year round. Cornbread stuffing is a delicious side dish that doesn't have to be reserved for just your Thanksgiving dinner.
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Gluten Free Cornbread Stuffing
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This gluten free cornbread stuffing is easy to make homemade for Thanksgiving. This is the best recipe to make for a healthy, meatless stuffing.
Ingredients
- ½ cup Unsalted Butter
- 6 Celery Stocks, chopped (approximately 2 cups)
- 1 medium Yellow Onion, chopped
- 3 tsp. Dried Ground Sage
- 3 tsp. Dried Thyme
- 2 tsp. Sea Salt
- ½ tsp. Coarse Ground Black Pepper
- Gluten Free Cornbread, crumbled
Instructions
Make a batch of my Gluten Free Cornbread at least a few hours in advance. I like to make it a day or two in advance so it gets a bit stale for the stuffing.
Preheat your oven to 325 degrees.
Melt ¼ cup of butter in a skillet. Cook the celery and onions until they are tender and a bit translucent. Add the sage, thyme, salt and pepper. Stir until the spices are blended with the celery and onions. Cook a couple of minutes more until the spices become fragrant.
Add the crumbled cornbread to the celery and onion mixture. I like big crumbles of cornbread, but it's up to you how much you want to crumble your cornbread.
Place the mixture into a covered baking dish. Slice the remaining ¼ cup butter on top of the stuffing.
Bake at 325 degrees for 30 minutes.
Remove the lid from the baking dish and let cool slightly before serving.
Notes
I like to make the gluten free cornbread a day or two in advance.
If your celery and onion mixture gets too dry add a bit more butter or some olive oil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Baking
- Cuisine: Gluten Free
Top Tip
To make this recipe you will first need to make a batch of my Gluten Free Cornbread. This recipe for gluten free cornbread is super simple. I like to make mine a day or two in advance. The gluten free cornbread stuffing is better if the cornbread is a bit stale.
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