Gluten-Free Cornbread Stuffing
Why this recipe works
This is nothing more quintessential than stuffing at Thanksgiving. What happens when you have celiac disease or are gluten-free like me? You make this easy gluten-free cornbread stuffing instead!
This gluten-free stuffing is the perfect side dish for your Thanksgiving or holiday table. It’s both sweet and savory, and delicious served with turkey and gluten-free gravy.
This cornbread dressing is tossed with Italian sausage making it so hearty and filling. Though you could easily omit the sausage for a vegetarian version and it would be just as delicious!
You’ll love this recipe because:
Ingredients
Ingredient Notes
- gluten-free cornbread – You’ll need 10 cups of cubed gluten-free cornbread for this recipe. I love my gluten-free cornbread recipe for stuffing since it’s not a sweet cornbread and it’s very easy to make. But you can also use your favorite gluten-free cornbread recipe if you prefer.
- Italian sausage – Sausage and cornbread are one of my favorite combinations. You’ll need to cook the Italian sausage before adding it to the stuffing. I love a mild Italian sausage but I think a hot sausage or chorizo would also be delicious!
- chicken broth – If you are gluten-free, you need to use a gluten-free chicken broth. Sometimes wheat or barley are added as flavorings in chicken broth, making them not gluten-free. You can also use turkey stock or vegetable stock if you prefer.
- dried cranberries – I love the bit of sweetness that the dried cranberries add to this gluten-free stuffing. If you don’t love sweet stuffing, you can easily leave these out.
- eggs – Two eggs are added to this recipe to help bind together the cornbread with the rest of the mix-ins.
- pecans – I love the crunch that pecans add to stuffing, but if you don’t like that texture in your stuffing you can leave it out or replace it with a different nut. This recipe is extremely versatile.
Step-by-Step instructions
This gluten-free cornbread stuffing recipe is so easy to make with a little advance preparation and some simple ingredients. Use the photos and matching steps below to help you see how the recipe should look at various stages.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
No, most cornbread is not gluten-free. Cornbread is typically made from a combination of cornmeal and flour. Be sure to use a gluten-free cornbread (either store bought or homemade cornbread) to make this stuffing recipe.
Yes, omit the Italian sausage and use vegetable broth for a vegetarian version.
Stuffing is what you stuff inside the turkey and cook. Dressing is when you cook the mixture in a baking dish on its own. I never stuff my turkey with stuffing, I always bake it in a baking dish. So this recipe is technically a gluten free cornbread dressing, but my family has always referred to it as stuffing so I still call it that.
hints & tips
Don’t want to be stressed out this holiday season? There are a few ways you can make ahead parts of this cornbread stuffing to free up time around the holidays:
Storage instructions
- Storage: Store leftover cornbread stuffing in the refrigerator covered for up to 3 days.
- Freezer Option: Reheat in the oven at 400F until warmed through to get a crispy topping.
- Reheat: Freeze the baked cornbread stuffing in a freezer-safe baking pan that is tightly covered. You can reheat from frozen by baking at 400F for about 30 minutes, until warmed through.
More gluten-free Thanksgiving recipes to try
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Gluten Free Cornbread Stuffing
Ingredients
- 10 cups cubed gluten-free cornbread (from my gluten-free cornbread recipe (780g))
- 4 tablespoons unsalted butter
- 1 cup yellow onion (finely diced (from 1/2 large yellow onion) (110g))
- 2 cups celery (diced (from 2-3 stalks of celery) (230g))
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 cloves garlic (minced)
- 12 oz lump Italian sausage
- 3/4 cup dried cranberries (120g)
- 1/2 cup pecans (chopped (35g))
- 2 tbsp fresh sage (chopped (or 2 teaspoon dried sage))
- 2 tbsp fresh parsley (chopped (or 2 teaspoon dried parsley flakes))
- 1 tbsp fresh thyme (chopped (or 1 teaspoon dried thyme))
- 2-3 cups gluten-free chicken broth (12-18oz, start with 2 cups and add more if needed)
- 2 large eggs
Instructions
- Preheat the oven to 350F (180C). Oil or butter a 9×13-inch baking dish or casserole dish and set aside.
- Slice the cornbread into 1-inch cubes. Add the cubed cornbread to a large baking sheet in a single layer. Use two baking sheets if needed.
- Bake for 20-30 minutes, tossing halfway through the cook time, or until the cornbread is toasted and dried. Set aside.
- Add the butter to a large skillet or cast iron pan over medium heat. Let the butter melt.
- Add the diced onion, celery, salt and pepper to the skillet. Cook for 4-5 minutes, until translucent.
- Add the minced garlic and cook for 1 minute, stirring frequently so the garlic doesn’t burn.
- Add the lump Italian sausage to the pan. Stir to break up the pieces of sausage. Cook for 6-8 minutes, until the sausage is cooked through.
- Add the dried cranberries, chopped pecans, fresh sage, fresh thyme, and fresh parsley. Stir until combined.
- Pour the mixture, including any oil or spices left in the pan, into a large bowl.
- Top with the cornbread cubes.
- In a measuring cup, combine 2-3 cups (see notes) of the gluten-free chicken broth and the eggs and whisk until smooth. Pour the mixture over the stuffing mixture. Gently toss to combine, trying to keep the cornbread from crumbling.
- Pour the stuffing into the prepared 9×13-inch pan.
- Bake at 350F for 40-50 minutes, until the top of the stuffing is golden and crispy and the center no longer feels wet.
- Serve warm.
Notes
- If you have celiac disease or are on a gluten-free diet, be sure to double check all of your ingredients as ingredient formulas and manufacturing practices can change from time to time.
- I used my homemade gluten-free cornbread recipe for this stuffing. The recipe fills a 9-inch round cast iron skillet but can also be baked in a 8-inch-square baking pan.
- You can make the cornbread in advance for this recipe. It’s best if the cubed cornbread is stale so you can leave it out for a few days or follow my method to toast the cornbread. I love the flavor that toasting the cornbread in the oven gives, so that’s my preferred method.
- If you want a more savory cornbread stuffing, you can omit the dried cranberries.
- If you are nut-free, simply omit the pecans.
- If you are vegetarian, omit the Italian sausage and use vegetable broth.