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.
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! We like the Arrowhead Mills Organic GF Yellow Cornmeal. It has a really good flavor and texture.
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.
Does cornbread stuffing have gluten?
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.
Can I make cornbread stuffing ahead of time?
Yes, it 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.
What should I serve with cornbread stuffing?
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.Print
Gluten Free Cornbread Stuffing
This gluten free cornbread stuffing is easy to make homemade for Thanksgiving. This is the best recipe to make for a healthy, meatless stuffing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dishes
- Method: Baking
1/2 cup Unsalted Butter
6 Celery Stocks, chopped (approximately 2 cups)
1 medium Yellow Onion, chopped
3 tsp. Dried Sage
3 tsp. Dried Thyme
2 tsp. Sea Salt
1/2 tsp. Black Pepper
Make a batch of my Gluten Free Cornbread Stuffing at least a few hours in advance.
Preheat oven to 325 degrees.
Melt 1/4 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 they are blended with the celery and onions. Cook a couple of minutes more.
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 1/4 cup butter on top of the mixture.
Bake at 325 degrees for 30 minutes.
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.
Keywords: gluten free, cornbread, stuffing, recipe, easy, thanksgiving, homemade, best, from scratch, healthy, meatless, savory
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