Cornbread Stuffing made with gluten free cornbread packs in all the flavors of Thanksgiving- and this is full of flavorful veggies and herbs, and is made with a fluffy and sweet gluten free cornbread.
Gluten Free Cornbread Stuffing
There is one thing that always has to be on my Thanksgiving table – my grandma’s cornbread stuffing.
This recipe is a family tradition. When I have served it at family gatherings, everyone agrees that it’s the ONLY way to make stuffing for Thanksgiving.
My grandma taught me to put vegetables in everything. She said that was the secret to keeping the family healthy. This homemade Thanksgiving stuffing is packed with veggies, herbs, and sweet, moist cornbread. Once you’ve tried it, I can’t imagine you’ll go back!
Ingredients in Gluten Free Cornbread Stuffing:
- One batch of my healthy, easy, gluten free cornbread. Make this ahead of time and leave it on the counter uncovered for a few days to dry out. If you don’t have time for that, just break it up and leave it out on the counter to dry out for a couple of hours (or toast in the oven to dry out faster).
- Onions, celery, and bell pepper
- Poultry seasoning
- Fresh sage and rosemary
- Chicken broth or vegetable broth for a vegan version.
Tips for Gluten Free Cornbread Stuffing
- Make it Gluten Free: Try this gluten free cornbread recipe. We also love this cornbread with chili and soups.
- Save time: Buy a cornbread mix or a pre-made cornbread if your limited on time the week of Thanksgiving. I have never bought a store bought gluten free cornbread, so I can’t recommend one.
- Make it Vegan: Making a flavorful stuffing would be a great addition to a meat-free Thanksgiving meal. Make this with a vegan butter spread and use a vegetable broth to moisten it.
- 1 Gluten free Cornbread
- 1 tablespoon butter
- 1 onion diced
- 1 green bell pepper diced
- 2 cups celery diced
- 3/4 teaspoon sea salt
- 1 teaspoon poultry seasoning
- black pepper to taste
- 2 tablespoons sage fresh, chopped fine
- 2 tablespoons rosemary fresh, chopped fine
- 1/2 cup chicken broth or vegetable broth, possibly more
- Prepare the cornbread as directed. If you can, make this several days ahead so it has time to dry out. If that's not possible, just break it up, and then put it in the oven to toast on 300 degrees for about 30 minutes. It doesn't need to be crunchy dry, just not moist and fresh.
- In a large frying pan, add butter, chopped onion, bell pepper and celery. Sauté over medium-high heat, stirring occasionally, for 15-20 minutes, until veggies are very tender. Season with sea salt, black pepper, poultry seasoning, and add chopped sage and rosemary.
- Use to stuff a turkey or a chicken, or add to a baking dish to cook separately. If cooking the stuffing separately, moisten stuffing with 1/2 cup-3/4 cup of drippings from the cooked turkey or chicken, or use chicken or vegetable stock.
- When baking stuffing separately, I like to bake it uncovered so the top gets crunchy. I generally just put it in the oven with whatever else is baking- roasted veggies or a chicken.
- If baking on it's own, bake at 400 degrees Farhenheit for 20-25 minutes, until hot throughout and lightly toasted on top.
Other Thanksgiving Sidedish Recipes:
- Sweet Potato Casserole with Brown Sugar Topping, by Pinch of Yum
- Harvest Butternut Squash Quinoa Salad, by Delicious Meets Healthy
- Roasted Brussels Sprouts with Pomegranate and Pecans, by Sunkissed Kitchen
- Warm Winter Red Rice, Arugula, and Brussels Sprouts Salad, by Sunkissed Kitchen
- Lemon Parmesan Roasted Brussels Sprouts and Parsnips, by Sunkissed Kitchen
This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small percentage of any purchases made.