A Thanksgiving tradition made gluten-free. This gluten-free cornbread stuffing recipe is the perfect balance of barely sweet cornbread and savory seasonings, it is a must-try. And not just for holidays. We love this cornbread dressing paired with a roast chicken for your next Sunday dinner!
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I may be from the Midwest but love a traditional Southern cornbread dressing. Using my homemade gluten-free cornbread recipe so, I make this cornbread dressing as part of my small Thanksgiving dinner menu.
I will be serving this alongside a roasted turkey breast with gluten-free turkey gravy, my new modern green bean casserole, a somewhat healthy sweet potato crunch, and for dessert, maple creme brulee.
📖Why This Stuffing Recipe is Different
Gluten-free, obviously but there is also a dairy-free stuffing option. You can make this recipe with sausage (or bacon or ham), or make it vegetarian. The addition of roasted red peppers is superb.
My cornbread recipe is made with 100% cornmeal and no gluten-free flour, it is also less sweet than the average cornbread mix.
And yes this GF cornbread stuffing can be made stuffed in the bird or baked in its own casserole dish as a dressing.
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🧾Ingredient Notes
Cornbread- This recipe uses a prepared cornbread, you can use a mix or make it from scratch.
Roasted Red Pepper- I actually prefer pimento over red pepper but either will work. You can also use a finely diced pepper but I like the flavor from roasting.
Dry Rubbed Sage- Also called ground sage. Use dry over fresh for stuffing. This is the same method I follow in my traditional gluten-free stuffing recipe.
Heavy Cream- See variations below for dairy-free instructions.
Stock- You can use vegetable or chicken broth. The key is to use something you like. I use turkey stock if I am making turkey gravy, this ties the dishes together.
Sausage- This optional ingredient should be sage-seasoned stuffing.
💭 Variations
Gluten-Free Dairy-Free Cornbread Stuffing
Wow, say that 3 times fast...
First, I suggest using a dairy-free cornbread mix rather than making it from scratch. They are better formulated to work with oil rather than milk.
We have to replace the cream and butter to make this recipe dairy-free. The butter is easy, use your preferred vegan butter. Personally, I like Earth Balance. Increase the butter by 2 tablespoons.
The cream is a bit harder because it adds fat and texture to the dish. It may seem easy to increase the stock but that will result in a crumbly texture.
Instead, increase the eggs to 2 eggs. Beat together the eggs and then pour out ¾ or just use 2 small eggs instead of two large. We don't want it custardy, just a little more structure.
Your new total quantities are:
- 4 Tablespoons vegan butter
- 2 Large eggs, beaten and use ¾ of the mixture
Spicy Cornbread Stuffing
Oftentimes people will add sausage to make their stuffing spicy. Which is delicious but I prefer my Thanksgiving dressing without meat. But I still like a little kick sometimes.
Exchange the black pepper with white pepper, which has more oomph. And the pimento/ roasted red pepper with a diced jalapeno first. You can roast the jalapeno if you prefer.
⏲️ How to Make Gluten-Free Cornbread Stuffing
This recipe is best assembled and baked right before serving. See the Make Ahead and Storage section below for tips on shortening your prep time.
Ideally, you should make the cornbread in advance, at least the day before.
Step 1- Prepare the Cornbread
Make the cornbread according to package directions. Cool thoroughly.
Remove the cornbread from the pan, cut the cornbread into ½-inch to 1-inch cubes, and spread out on a large baking sheet.
Place a dishtowel over the cubes. We do not cover them with plastic wrap because that traps moisture.
Allow to dry out for one to two days. Cubes should be dry on the outside but still soft on the inside.
You can also place them in a large brown paper bag (i.e. old school grocery bag) with the top folded down. This is actually how we did it when I was a kid!
Step 2- Sauté the Veggies
We just want to slightly soften the veggies.
If you are adding sausage, brown it in the pan before adding the celery.
Step 3- Assemble
Thoroughly butter your baking dish. Place the cornbread cubes in a large bowl. Add the sauteed veggie mixture and carefully toss all the ingredients together.
.Drizzle over your liquids, be sure to whisk them together first for the best results!
Gently toss to coat. I find using my hands works best. Some of the pieces will break apart, but that is totally fine.
Spoon into your buttered baking dish and cover with foil.
Step 5- Bake
Bake the cornbread stuffing covered for 30 minutes at 375 F degrees. Then remove foil and bake another 15 to 20 minutes until golden brown on top.
🦃 Cooking Cornbread Stuffing In a Turkey
When stuffing a turkey, it is easier to use smaller cubes so keep your cuts to ½ inch size. Assemble the dressing according to the directions but decrease the stock by ¼ cup.
Just before baking, stuff the body cavity and inside the neck with the stuffing. Depending on the size of your turkey all the stuffing may not fit. The remainder can be baked in a smaller buttered dish according to the directions above.
Tie the turkey drumsticks together. Place on a rack in a roasting pan and cook according to your recipe directions.
Cooking times vary greatly based on the size of the turkey. When baking a stuffed turkey the internal temperature of the stuffing needs to be 165 F degrees which will make the turkey meat itself closer to 180 F degrees.
To keep your bird moist at this higher temperature I highly suggest you brine your turkey.
👩🏻🍳 Expert Tips
- Forgot to premake the cornbread? No worries! Dry in the oven at 200 F degrees oven for 1 to 2 hours, gently tossing a couple of times.
- In this recipe, the celery and onion will still be slightly crunchy. For a softer texture cook the onion and celery for an additional 10 to 15 minutes to fully caramelize.
- Not a fan of leftovers? Make cornbread fritters! Break up the cornbread and stir in one egg. Form into patties and fry in a nonstick skillet until heated through.
More Gluten-Free Thanksgiving Recipes
🌡️ Make Ahead
Holidays can be hectic so shortcuts are always appreciated. While this recipe should not be made the day before (gluten-free bread... am I right???) there are a few shortcuts to take.
- Make your cornbread 1 to 2 days before you plan to serve.
- Make the veggie mixture (step 2 above) and store it in an airtight container in the fridge for up to 3 days. There is no need to reheat before assembling.
🌡️Storing Leftovers
While this recipe is best enjoyed the day it is made, leftovers can be stored in a tightly sealed container for 2 to 3 days. Reheat in the microwave.
💬Frequently Asked Questions
Is cornbread gluten-free?
No. Cornbread is made with a combination of wheat and cornmeal When shopping for prepackaged cornbread mixes always select one that specifically says certified gluten-free.
We also want to be sure the recipe isn't too sweet. First, look at the front label. Avoid anything that says 'honey', "sweet" or "maple". Next, check the ingredients. Sugar should be very far down the list. A recommended mix to check out is Pamela's Products. I suggest avoiding the Aldi LiveGFree, which is totally delicious just very sweet! The first ingredient is sugar.
What is the difference between stuffing and dressing?
There are two answers to this question, culinary and regional. From a culinary perspective stuffing means cooked inside the bird and dressing means baked in a dish. From a regional perspective, stuffing is the more common general term in the South and dressing is more popular in the Northeast and Midwest.
Can You Make This Recipe Without Cornbread?
Yes. Use a gluten-free baguette or other hearty GF bread.
📖 Recipe Card
Gluten Free Cornbread Stuffing (Dairy-Free Option)
Ingredients
- 1 recipe gluten free cornbread loaf prepared or use 1 box mix
- 2 tablespoons butter plus more for greasing the pan
- ¾ cup yellow onion diced
- 1 cup celery diced
- 2 tablespoons roasted red pepper or pimento, minced
- 1 ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon dry rubbed sage
- 1 large egg beaten
- ¼ cup heavy cream
- 1 cup chicken stock or vegetable stock for vegetarian
Cornbread Stuffing with Sausage
- ½ pound ground sage sausage
Instructions
Day Before- Prepare Cornbread
- Make the cornbread according to package directions. Allow to cool.1 recipe gluten free cornbread loaf
- Cut the cornbread into ½ to 1-inch cubes and spread out on a baking sheet. Loosely cover with a dishtowel. Allow to dry out for one to two days. Cubes should be dry on the outside but still soft inside.
Day Of- Make Cornbread Dressing
- Preheat the oven to 375°. Butter 8 x 8-inch pan generously.
- Melt butter in a large skillet over medium heat. Add the onions and cook, stirring for about 5 minutes until they begin to soften. Add celery and cook another 5 minutes. Add roasted red pepper, salt, pepper, and sage. Cook for one more minute.
- Add cornbread and veggie mixture to a large mixing bowl. Gently toss to combine.2 tablespoons butter, ¾ cup yellow onion, 1 cup celery, 2 tablespoons roasted red pepper, 1 ½ teaspoon salt, ½ teaspoon freshly ground black pepper, ¾ teaspoon dry rubbed sage
- In a separate bowl, whisk together the egg, cream, and stock, and distribute over the bowl. Drizzle over cornbread mixture together until thoroughly coated.1 large egg, ¼ cup heavy cream, 1 cup chicken stock
- Spoon into buttered baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake another 15 to 20 minutes until golden brown on top.
Cornbread Stuffing with Sausage
- Add the sausage with the onion and saute until browned and cooked through. Proceed with the recipe as written.½ pound ground sage sausage
Notes
- Forgot to premake the cornbread? No worries! Dry in the oven at 200 F degrees oven for 1 to 2 hours, gently tossing a couple of times.
- In this recipe, the celery and onion will still be slightly crunchy. For a softer texture cook the onion and celery for an additional 10 to 15 minutes to fully caramelize.
- Skip the sausage and use vegetable broth or stpck.
- Use a dairy-free cornbread mix like Pamelas.
- 4 Tablespoons vegan butter
- 2 Large eggs, beaten and use ¾ of the mixture
- Omit cream
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