Gluten Free Cornbread Stuffing

File Gluten Free Cornbread Stuffing under the “OMG-Good” section of your holiday recipe binder, because that’s exactly what you’ll be saying after your first bite. Intensely flavored with garlic and herbs, plus that unmistakable cornbread crunch, it’ll be a standout side dish on your gluten free holiday dinner table. Scooped next to a slice of smoked turkey (my husband’s specialty!) with a drizzle of gluten free gravy? No other side dishes needed! (Ok, obviously saving some room for you and you, too!)

Gluten Free Cornbread Stuffing

Honestly I didn’t even like stuffing until I had to go gluten free. Maybe it was a case of not being able to have something that made me want it, but after refusing to touch the stuff my entire life, it’s now a must-have at Thanksgiving and Christmas, especially. This Gluten Free Cornbread Stuffing not only has an amazing texture thanks to cornmeal inside the homemade cornbread cubes that make up the base of the stuffing, but it’s also packed with fresh herbs, lots of garlic, and savory sausage. IRRESISTIBLE, and nobody would ever guess it’s gluten free. The best part though? All the elements can be prepped ahead of time then tossed together right before baking. One less thing on your holiday dinner to-do list!

What’s the Difference Between Stuffing and Dressing?

Typically stuffing is cooked inside a turkey or chicken while it roasts, while dressing is cooked in a casserole dish, though I have found the usage of these terms can be a regional preference. Kind of like how we say “pop” in the Midwest, while other areas of the country call it “soda” or “coke”. So while this recipe is baked in a casserole dish, we’re calling it stuffing. Because that’s what you’ll be doing when you eat it. Stuffing your face with it. So glad we could clear that up.

Is Cornbread Gluten Free?

Cornbread gets it’s golden brown hue and crunchy texture from yellow cornmeal. While corn IS gluten free, most cornbread recipes also include regular, all-purpose flour which makes them NOT gluten free. My cornbread recipe swaps all-purpose flour with a gluten-free flour blend. Easy! That said, store-bought stuffing mixes like Stove Top Cornbread Stuffing can be deceiving. It may appear to be gluten free because of the word “cornbread” in the name, but the cornbread is made with regular wheat flour so it’s actually not gluten free. Boxed stuffing mix doesn’t hold a candle to homemade anyway — trust me when I tell you that homemade stuffing is a total upgrade!

Ingredients Needed

For the Cornbread:

The cornbread cubes that form the base of this stuffing are made using my Gluten Free Cornbread recipe minus the sugar. Here’s what you’ll need:

Butter: I use salted butter — you can use dairy free / vegan butter if you need to. Milk: any kind except buttermilk. I’ve used everything from unsweetened almond milk to whole milk. Honey: a small bit of honey helps brown the top and balance out the recipe. Eggs: help moisten the cornbread and bind it together. Gluten-free baking flour blend: I’ve tested this recipe with Bob’s Red Mill Gluten Free 1:1 Baking Flour Blend, but any GF baking blend that already includes a binder such as xanthan gum should work. Gluten-free yellow cornmeal: finely ground or medium ground gluten free cornmeal will both work in this recipe. Baking powder and baking soda: make the gluten free cornbread tall and fluffy. Salt: a pinch to help balance the flavors.

For the Sausage + Vegetable Mixture:

Sausage: I like Jimmy Dean pork sausage — I’ve tested this recipe using both their regular and sage flavors. Both are delicious. Butter: the scent of vegetables and herbs sauting in melted butter is unmatched. Aromatics – onion, celery, garlic: for lots of cozy flavor. Fresh herbs – sage, rosemary, thyme: spring for fresh herbs, if you’re able! Freeze dried herbs also work great in this recipe. Gluten free chicken stock or broth: to moisten the stuffing. Eggs: to bind the stuffing together.

Can I Use a Boxed Cornbread Mix?

Unless the gluten free cornbread mix specifically says “unsweetened”, I don’t recommend using a boxed gluten free cornbread mix because the dressing will skew sweet. While the thought of a sweet and savory gluten-free cornbread dressing may seem appealing, I find the combo just doesn’t work! That said, this recipe is made with my homemade gluten free cornbread recipe that I altered to be only lightly sweetened. It can be whipped up in minutes AND made up to five days ahead of time.

How to Prep Gluten Free Cornbread Stuffing Ahead of Time

Looking to save some time on the holiday? I’ve got you! Here’s your gluten free stuffing recipe prep-ahead outline:

For the cornbread: bake up to 5 days ahead of time. Cool completely then cover and store on the counter. For the cornbread croutons: make up to 5 days ahead of time. Cool completely then store in an airtight storage container or gallon Ziplock bag on the counter. For the sausage: brown then drain and refrigerate up to 3 days ahead of time. For the vegetable and herb mixture: saute then refrigerate up to 3 days ahead of time. To Prep the complete stuffing recipe: follow the full recipe up to the baking step 1 day ahead of time. Let the baking dish sit at room temperature for 30 minutes before baking according to directions.

Ok — let’s get cooking!

Try Wild Rice Stuffing!

How to Make Gluten Free Cornbread Stuffing

Step 1: Bake a batch of gluten free cornbread

Start by baking a batch of my gluten-free cornbread recipe then let the cornbread cool. Again, this is my regular gluten free cornbread recipe made without sugar, and can be made up to 5 days ahead of time.

Step 2: Cut the baked cornbread into cubes

Next, cut the cooled cornbread into 1″ cubes. This will be about 3/4 of the cornbread — save the rest to pair with chili!

Step 3: Toast the cornbread cubes

Spread the cornbread cubes out onto a half sheet pan lined with parchment paper then bake for 30-45 minutes at 275 degrees, or until they’re toasted and dried, stirring every 15 minutes. The cornbread cubes don’t need to be rock hard like croutons, just toasted. Set the cornbread cubes aside to cool.

Step 4: Brown pork sausage

Meanwhile heat a large skillet over medium-high heat then add pork sausage and brown, breaking the sausage into bigger, bite-sized pieces vs finely breaking it up as it cooks. Drain then set aside. I like Jimmy Dean regular or sage sausage — both flavors are gluten free!

Step 5: Saute fresh herbs and vegetables

Place the skillet over medium heat then melt butter in the skillet. Add chopped onions and celery, season with salt and black pepper, then saute until the vegetables are tender, 10-12 minutes. Your kitchen will smell INSANE! It’ll smell even better after adding lots of fresh minced garlic and herbs including sage, thyme, and rosemary. Saute until the garlic has softened and the mixture is very fragrant, 2-3 minutes.

Step 6: Whisk the wet ingredients together

Next, whisk together gluten free chicken stock or broth and eggs. These two ingredients will help moisten and bind the stuffing together. I definitely wouldn’t call this an excessively wet stuffing, so I’ll share some tips below on how to make it more creamy if you prefer that texture.

Step 7: Combine

To a large mixing bowl add the toasted cornbread cubes, browned sausage, and vegetable/herb mixture then drizzle half the chicken broth / egg mixture over the top. Use a spatula to fold the ingredients together until the liquid has been absorbed. Add the remaining liquid then fold again until its been absorbed. It’s ok if some liquid remains in the bottom of the bowl.

Step 8: Bake

Pour the stuffing mixture (including any liquid that remains at the bottom of the bowl) into a nonstick sprayed baking dish then cover with foil and bake for 25 minutes in a 350 degree oven. Carefully remove the foil then bake for another 10-15 minutes or until the top is golden brown.

Gluten Free Cornbread Stuffing Tips

This gluten-free stuffing recipe is the perfect side dish that will truly make your holiday menu feel complete (and like I said, shhh, nobody will EVER guess it’s gluten free!) Enjoy, and happy holidays!