This gluten free cornbread stuffing is easy to make homemade for Thanksgiving. This is the best recipe to make for a healthy, meatless stuffing.
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 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 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 1/4 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.
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
Keywords: gluten free, meals, dinner, side dish, vegetables, holidays, thanksgiving, christmas