A Thanksgiving tradition made gluten-free. Our gluten-free cornbread stuffing recipe is made without sausage or meat, making it vegetarian. The perfect balance of naturally sweet corn and savory seasonings 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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Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
I may be from the Midwest but I love a traditional Southern cornbread dressing so this year, I am making cornbread stuffing as part of my smaller, less formal Thanksgiving 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 do we love this gluten-free stuffing recipe?
- Gluten-free, obviously
- Vegetarian option
- Dairy-free option
- Can be made stuffed in the bird or baked in it's own casserole dish
- Made without sausage or other meats
- Made using a cornbread mix- which saves us precious time!
In This Post
🧾 Ingredients
This recipe uses a prepared box of cornbread mix. Because of this, the recipe serves 6 to 8 depending on what else you are serving with the stuffing.
A few tips on selecting the right mix.
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 not be on the list, or it 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.
You will also need:
- Butter
- Yellow Onion
- Celery
- Roasted Red Pepper- I actually prefer pimento over red pepper but either work.
- Salt & Pepper
- Dry Rubbed Sage- Also called ground sage. The key is dry over fresh for stuffing.
- Egg
- Heavy Cream- See variations below for dairy free inustructions.
- Stock- You can use vegetable or chicken. The key is to use something you like. I use turkey stock is I am making turkey gravy as the carton is enough to cover both dishes.
See the recipe card for quantities.
⏲️ Instructions
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.
Step 1- Prepare the Cornbread
Make the cornbread according to package directions. Remove pan to a wire rack and allow to cool thoroughly.
Remove the cornbread from the pan and 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 or other coverings because we want them to dry out naturally.
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!
Allow to dry out for one to two days. Cubes should be dry on the outside but still soft on the inside.
Step 2- Saute the Veggies
Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring for about 5 minutes until they begin to soften just slightly. Next, add the celery and cook for another 5 minutes.
Add your peppers, salt, pepper, and sage. Cook for one more minute, stirring to combine.
Step 3- Whisk Your Liquids
In a separate bowl, whisk together the egg, heavy cream, and stock of your choice.
Step 4- Assemble
Butter 8 x 8-inch pan generously and set aside. In place the cornbread cubes in a large bowl. Add the sauteed veggie mixture and carefully toss all the ingredients together.
Drizzle over your liquids. Again, gently toss to coat. I find using my hands works best. Some of the pieces will break apart, 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 dressing 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.
🌡️ Making 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 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 in an airtight container in the fridge for up to 3 days. There is no need to reheat before assembling.
Food Safety and Storage
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.
- Cook to a minimum temperature of 165 °F (74 °C) if cooking inside a turkey or chicken
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
See more guidelines at USDA.gov.
🥘 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.
💭 Variations
Gluten-Free Dairy Free Cornbread Stuffing
Wow, say that 3 times fast...
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
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, following these instructions for roasting a pepper.
💬Frequently Asked Questions
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.
Yes. Use a gluten-free baguette or other hearty GF bread.
📖 Recipe
Gluten Free Cornbread Stuffing
Equipment
Ingredients
- 1 box gluten free cornbread mix prepared
- 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
Instructions
Day Before- Prepare Cornbread
- Make the cornbread according to package directions. Allow to cool.1 box gluten free cornbread mix
- 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 or pimento, 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.
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.
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