Gluten Free Cornbread Stuffing

Published: Nov 11, 2022 by Colleen Leave a Comment

Ditch regular stuffing and try gluten free cornbread stuffing for a new holiday staple. Tender cornbread is mixed with Italian sausage, savory vegetables, and aromatic spices, making for an unforgettable flavor and texture. Serve it alongside holiday classics like turkey, ham, or roasts.

Gluten free cornbread stuffing in a rectangular baking pan. — Cornbread stuffing is crisp and golden after baking.

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Why this recipe works

Diet-friendly: Already gluten-free, cornbread stuffing can easily be adapted to be vegetarian. If you or your family members have dietary restrictions, this should be your go-to recipe!
Simple: There is no need to fumble your way through stuffing a turkey and hoping it turns out. This stuffing cooks as a standalone recipe so you can keep an eye on it!
Make-ahead: Save time during the holidays by preparing this recipe before all your friends and family arrive. The cornbread can even be made months in advance, then frozen until you’re ready to use it.

A silver spoon scooping out cornbread stuffing from a baking pan. — They’ll love every spoonful of this stuffing

What is gluten free cornbread stuffing?

We’ve all had our fair share of stuffing over the years. It’s definitely one of the main highlights on any dinner table during Thanksgiving and Christmas. This year, I urge you to try gluten free cornbread stuffing in place of, or alongside, your usual version.

Gluten free cornbread stuffing is a variation of the classic recipe we all love. But instead of regular bread, cornbread is mixed with savory vegetables, herbs, like sage and thyme, and Italian sausage. Who said gluten free food has to be bland?

Ingredient notes

Full ingredient quantities and instructions are in the recipe card at the bottom of this post.

The main ingredients for the recipe; cornbread cubes, sausage meat and butter. — The main ingredients

Cornbread: Whip up a batch of gluten free cornbread before starting your stuffing. You can even make it a few days in advance for a quicker prep time. Before adding it to the stuffing, it should be cubed and baked for a nutty, toasted flavor. You can also buy gluten free cornbread box mix, if you don’t want to make it from scratch.
Butter: To cook the vegetables in, providing moisture and an indulgent taste. You can use olive oil, but nothing beats a butter and cornbread combination.
Italian sausage: I think mild Italian sausage works best in this stuffing, but you can try bratwurst, Andouille sausage, regular pork sausage, or chorizo if you’d prefer. Again, double-check that whichever type you use is gluten free.

The remainder of the ingredients needed to make this recipe. — Vegetables, stock, eggs and fresh herbs complete the recipe

Onion, celery, garlic: The combination of these three ingredients imparts an umami savoriness that rounds out the subtle sweetness of cornbread. White or yellow onion work, and use fresh minced garlic, not powder.
Sage, thyme: Both sage and thyme give a quintessential stuffing flavor. I recommend fresh herbs for this dressing, but dried sage and thyme will work in a pinch. Remember to reduce the overall amount if you end up going for dry herbs.
Chicken stock: Homemade chicken stock provides the most full-bodied flavor, but high-quality store-bought chicken stock works as well (just check that it’s low-sodium). You can also replace the chicken stock with turkey broth or stock.
Salt, pepper: Salt enhances the flavors of this stuffing while black pepper imparts a slight heat.
Eggs: This will be the binding agent that holds the cubes of cornbread together. In addition, eggs give structure and impart a rich flavor.
Dried cranberries: For bursts of sweetness all throughout the stuffing, dried cranberries are my top choice. You can use fresh or frozen cranberries if you prefer.

How to make gluten free cornbread stuffing

Full instructions are in the recipe card at the bottom of this post.

Preheat your oven to 400°F, and place a rack in the middle. Spread the cubed cornbread out in an even layer on a large baking sheet.
Toast the cornbread in the center of the oven for 10-12 minutes, or until golden and toasted. Remove the tray from the oven, setting it aside while you cook the vegetables.

Cubes of cornbread on a baking sheet ready to toast in the oven.

In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the Italian sausage, onion, celery, garlic, sage, and thyme.
Cook the mixture, breaking up the sausage with a spoon, until the sausage is browned and the vegetables are softened. This process takes about 10 minutes.

Reduce the oven temperature to 350°F, and grease a 9 x 13 baking dish with butter.
In a bowl, beat the eggs and whisk in the chicken stock. Add the cooked sausage mixture, cornbread cubes, cranberries, salt, and pepper to the prepared baking dish, and stir to combine the stuffing.
Pour the egg mixture over the stuffing and stir gently, spreading evenly throughout the pan.

Bake the stuffing for 40 minutes, or until the top is crispy and golden. Remove it from the oven, and allow it to cool for about 5 minutes before serving.

Gluten free cornbread stuffing in a baking pan.

Storage & reheating

Whether you need to make it on the day of or ahead of time, follow these quick and easy storage tips:

Fridge: Keep cooked cornbread stuffing covered in the fridge for up 3-4 days.
Freezer: Once completely cooled, transfer it to a freezer-safe bag or container and freeze for up to 3 months.
Thaw: When you’re ready for cornbread stuffing again, thaw it in the fridge overnight.
Reheat: Cornbread stuffing can be reheated in the oven for 15-20 minutes at 350°F. I suggest covering it with foil, especially if it’s starting to brown.

Variations

Different protein: Try chorizo, bacon, or ground chicken for a unique flavor.
Nuts: Add a crunch with chopped nuts like pecans, walnuts, or almonds.
Vegetarian: Leave out the sausage, and swap chicken broth for vegetable broth.
Fruit: Throw in a handful of different dried fruits like golden raisins, regular raisins, dried cherries, or dates.

Helpful tips

Dry it out: Don’t skip toasting the cornbread as it enhances the flavor and prevents a soggy stuffing texture. You can also leave it out to dry on a baking sheet for 24-48 hours.
Check the broth: Double-check the chicken broth (along with the other ingredients) to ensure everything is certified gluten-free.
Use fresh herbs: If possible, use fresh herbs for the most flavor-intense stuffing. Dried herbs lose their vibrancy the longer they sit in your cupboard.

Common questions

Is cornmeal gluten free?

Although cornmeal is naturally gluten-free, if you have celiac disease or a severe gluten allergy, ensure there is no cross-contamination in the facility where the cornmeal is produced. You can do this by checking the label for a “certified” gluten free seal, or by contacting the manufacturer.

What is the difference between stuffing and dressing?

Often used interchangeably with one other, stuffing is baked inside the turkey whereas dressing is baked in a casserole dish. So technically, this is a gluten free cornbread dressing, but it’s delicious either way.

Does stuffing contain gluten?

Most stuffing mixes or homemade stuffing recipes contain wheat products. Even many cornbreads contain flour. If you follow this recipe, rest assured it is 100% gluten-free.

For more gluten-free options, check out some of the most popular recipes on The Food Blog:

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!

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