This gluten free cornbread stuffing is the perfect gluten free Thanksgiving side dish! It’s so flavorful because it’s made with fresh herbs, dried cranberries and walnuts. It’s a great recipe for a crowd and serves everyone during the holidays.
We’re rounding out Thanksgiving week 2018 with another gluten free stuffing recipe! Except this time, it’s a gluten free cornbread stuffing! That means it’s made with gluten free cornbread rather than gluten free sandwich bread. The cornbread is a little sweeter and has a different texture than traditional stuffing.
I was first introduced to cornbread stuffing when I met my husband and we celebrated our first Thanksgiving together. He’s and Iowa boy and loves his cornbread!
I decided since I shared a traditional gluten free stuffing recipe, I had to do a gluten free version for all of you (and my husband!).
What is the difference between stuffing and cornbread dressing?
The difference between stuffing and cornbread dressing is that traditional stuffing is made with sandwich bread and a lot of times it’s called “stuffing” because it’s stuffed and cooked inside the poultry, usually the turkey cavity.
Cornbread dressing is made with cornbread rather than sandwich bread, and it’s cooked outside of the turkey in a separate dish. Mostly people use stuffing and dressing synonomously, so that’s what I did here.
We aren’t cooking this cornbread stuffing inside the turkey, it’s going in a dish in the oven!
What are the ingredients for cornbread stuffing that’s gluten free?
To make this gluten free cornbread stuffing, you need a few ingredients. Here’s a list of everything you’ll need in your pantry or from the grocery store:
- 2 boxes of gluten free cornbread stuffing mix
- Celery
- Onion
- Carrot
- Chicken or vegetable stock
- Eggs
- Dried Cranberries
- Walnuts or pecans
If you have those ingredients, you’re ready to make your gluten free cornbread stuffing! It’s super simple to make and all of the ingredients are pretty affordable!
Is there a gluten free cornbread mix for stuffing?
I find it saves a lot of time in this recipe if you use a boxed gluten free cornbread mix. It’s great to make your own, but when it comes to Thanksgiving I like to save time because I have so many recipes to make. Here are a few of my favorite gluten free cornbread mixes:
- King Arthur Flour Gluten Free Cornbread Mix
- Bob’s Red Mill Gluten Free Cornbread Mix
- Live GFree Cornbread from Aldi
- Traeder Jo’s Gluten Free Cornbread Mix
If you want to make your own gluten free cornbread, you can follow this recipe.
How do you make gluten free cornbread stuffing?
Start by making the gluten free cornbread and drying it out. Follow the box instructions or follow your favorite gluten free cornbread recipe. If you make it in advance, cube the cornbread and let it sit out at room temperature for a day. You can also cube and place in the oven at 400°F for 20 minutes.
Chop all of the vegetables and saute them in a large pan to cook down. In a separate bowl, mix together the stock and eggs. Then add the cooked vegetables to the stock mixture. Pour it over the cubed and dried cornbread and mix gently to coat all the cornbread.
Next, add the dried cranberries and nuts. Stir gently again to mix well. Pour the gluten free cornbread stuffing into a 9×13 inch greased pan and cover with foil. Bake covered for 30 minutes then remove foil and continue cooking for 15 more minutes or until top is golden brown.
Can you make gluten free cornbread stuffing ahead of time?
There are two ways to make this gluten free cornbread stuffing ahead of time.
- The first option is to follow the instructions to make the cornbread and saute the vegetables. When you’ve done both, place the vegetables in the refrigerator and let the cornbread sit at room temperature. If it’s going to be more than a day, cover and place in the refrigerator as well. When you’re ready to serve, follow the rest of the instructions to mix it all together and bake it.
- The second option is to make the gluten free cornbread stuffing from start to finish then freeze it. Allow to cool completely when it comes out of the oven then cover it tightly in an air tight container and place in the refrigerator for up to two days or in the freezer for up to one month. When ready to serve, preheat oven to 400°F and bake for at least 30 minutes, or until completely warmed through the center.
You’re going to love the combination of sweet and savory flavors in this gluten free cornbread stuffing! It’s the perfect Thanksgiving side dish!
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
More Thanksgiving recipe you might like:
- Best gluten free stuffing
- Best dairy free mashed potatoes
- Balsamic roasted brussel sprouts
- Gluten free and vegan green bean casserole
Gluten free cornbread stuffing
INGREDIENTS
- 2 boxes gluten free cornbread mix I used King Arthur Flour, baked and cubed
- 2 tablespoons coconut oil for cooking vegetables
- 1 large yellow onion chopped about 2 cups
- 6 celery stalks chopped about 2 cups
- 3 large carrots chopped about 1 cup
- 1/4 cup chopped fresh parsley plus more for garnish
- 2 tablespoons fresh sage chopped or 2 teaspoons dried
- 2 tablespoons fresh thyme chopped or 2 teaspoons dried
- 1 tablespoon fresh rosemary chopped or 1 teaspoon dried
- ½ cup dried cranberries
- ½ cup pecans or walnuts
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 ½ - 3 cups chicken or vegetable broth
- 2 large eggs
- 4 tablespoons ghee or grass fed butter
INSTRUCTIONS
- Preheat the oven to 300°F. On a large baking pan, place the cubed bread and drizzle with olive oil and sea salt. Toss gently then bake in the preheated oven for 30 minutes, stirring halfway through. Allow to cool on the baking sheet.
- While it’s cooling, make the vegetable mixture. In a large skillet over medium heat, melt the coconut oil. Add the onion,celery, and carrots and cook until completely soft and onion are transluscent, about 15 minutes. Add the parsley, sage, thyme, rosemary, salt and pepper and cook for another 1-2 minutes. Remove vegetables from heat and set aside.
- Preheat the oven to 375°F and great a 9x13 inch baking pan with non-stick spray. Set aside.
- In a large bowl, whisk together the eggs and vegetable or chicken stock. Place the cornbread cubes in and mix well. Add the vegetable and herb mixture and stir gently to combine then add the dried cranberries and pecans and stir gently. Pour into the prepared baking dish and drop the grass fed butter or ghee on top by the teaspoon. Cover tightly with foil and bake in the preheated oven for 30 minutes. Uncover and continue to bake for another 15 minutes or until top is golden brown and toasted. Serve immediately.
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