A Thanksgiving tradition made gluten-free. This gluten-free cornbread dressing is the perfect balance of lightly sweet cornbread and savory seasonings. You can make my version with or without sausage. And not just for holidays. I love this stuffing paired with a roast chicken for your next Sunday dinner!
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I may be from the Midwest but I love a traditional Southern cornbread dressing. Using my homemade gluten-free cornbread recipe, I pair this with my roasted Cajun turkey, sweet potato crunch, and my gluten-free green bean casserole.
This recipe can be made vegetarian by skipping the sausage. I included a full dairy free option in the recipe card!
I added a few sweet roasted red peppers because they add subtle flavor. And yes, this GF cornbread stuffing can be made stuffed in the bird or baked in its own casserole dish as a dressing.
📖The Secret to Cornbread Stuffing
- My cornbread recipe is made with 100% cornmeal and no gluten-free flour, it is also less sweet than the average cornbread mix.
- The cornbread is air dried for two days for the best texture. But you can toast in the oven if needed. This keeps it more like cornbread and less like a bread pudding.
- I added a little cream because it gives the stuffing a richer flavor.
🧾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. For a spicy version, swap out for roasted poblano peppers or a diced jalapeno.
- 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- Half and half works but whole milk leaves it lacking.
- 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.
⏲️ How to Make Gluten-Free Cornbread Stuffing
Make the Cornbread
Allow the cornbread to cool before cutting into pieces.
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!
Sauté the Veggies
We just want to slightly soften the onions and celery.
If you are adding sausage, brown it in the pan before adding the celery.
Assemble and Bake
Toss the dry cornbread with the veggies and place in a buttered dish. Whisk together the egg, broth, and cream. Pour on top.
Cook covered to start and then uncovered to brown the top.
🦃 How to Make 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 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.
- To keep your bird moist at this higher temperature, I highly suggest you brine your turkey.
👩🏻🍳 Expert Tips
- Make the cornbread in advance, at least the day before.
- 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.
- I find using my hands to mix the cornbread with the wet ingredients works best. Some of the pieces will break apart, but that is totally fine.
- 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.
- Dot the top with extra butter for a golden brown color.
- Turn this into a Cajun dressing by adding Cajun garlic butter and andouille sausage.
🌡️ Make Ahead
Holidays can be hectic, 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.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Gluten Free Cornbread Stuffing (Dressing)
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.
- 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.
- Skip the sausage and use vegetable broth.
- Use a dairy-free cornbread mix like Pamelas.
- 4 Tablespoons vegan butter
- 2 Large eggs, beaten and use ¾ of the mixture
- Omit cream
Equipment
Nutrition
Common Recipe Questions
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.
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