This gluten-free cornbread stuffing bakes in the oven and is super moist with a golden crispy top. Either make a cornbread from scratch or use a mix to make this stuffing. Dairy-free and vegetarian options are included.
Gluten-Free Cornbread Mixes
Traditional cornbread and cornbread stuffing are not gluten-free. The cornbread contains a combination of wheat flour (not gluten-free) and cornmeal. So definitely look for a cornbread mix that is labeled gluten-free. King Arthur Baking, Krusteaz and Cup4Cup make cornbread mixes that are certified gluten-free. All of these mixes will give you the right amount of cornbread to make your own stuffing cubes.
Occasionally I have been able to find ready-made cornbread stuffing cubes but mostly I make my own. You can use a gluten-free cornbread mix or make the cornbread from scratch. Here’s my gluten-free cornbread recipe with dairy-free options.
Dressing vs Stuffing
Technically this should be called a “dressing” because it’s not stuffed into the turkey to cook. But just about everybody knows it as stuffing. I prefer not to put the stuffing in the turkey. A big turkey has enough trouble cooking with out drying out and when you add stuffing it has to cook even longer. So here’s a recipe for gluten-free cornbread stuffing that bakes on its own.
DIY Gluten-Free Cornbread Cubes
If you are not using ready-made cornbread cubes, here’s the trick for making cubes from cornbread:
Instead of baking it in a regular baking dish, spread the batter in a thin layer on a large baking sheet (about 13×18) with low sides and bake for about 20-25 minutes. Then let it cool for 20 minutes and cut into 1/2″ cubes. Spread the cubes out on 2 baking sheets and toast in a 400° oven for 10 minutes.
- Vegetarian cornbread stuffing – Use vegetarian low-sodium broth. I highly recommend Imagine Low-Sodium “No-Chicken” broth. It is the best vegan broth I have tried.
- Add 1 cup cooked, crumbled sausage
- Add 1 cup diced apples and 1/2 chopped walnuts sautéed in butter
- Dairy-free stuffing – Use an unsalted vegan butter substitute like Miyoko’s Cultured Vegan Butter or Earth Balance Vegan buttery sticks. Make the cornbread from scratch using vegan milk and butter substitutes.
Moist Gluten-Free Cornbread Stuffing
- 2 cups minced onion about 1 medium-sized onion
- 2 cups finely chopped celery
- 4 Tbsp unsalted butter or butter substitute
- 8 cups toasted cornbread cubes* gluten-free cornbread recipe
- 1 tsp dried thyme
- 1 tsp ground sage 1 tsp salt
- ¼ tsp ground black pepper
- 3 eggs
- 2½ cups low-sodium chicken or vegetarian broth
- Melt the butter in a large skillet. When the butter starts to bubble add the celery and onion.
- Cook over low-medium heat, tossing often, for 5-7 minutes until the celery and onion are translucent. The key here is to soften the onion and celery, not brown. Remove the celery and onion from the pan and transfer to a bowl and be sure to scrape out all the butter.
- In a large mixing bowl, beat the eggs and broth together. Mix in the celery, onion, spices, salt and pepper. Gently toss in the cornbread cubes. Let sit for 10-15 minutes.
- Pour the stuffing into a 9″ x 13″ roasting pan and bake for 45 minutes.