Gluten Free Cornbread Stuffing
Elevate your holiday table with this irresistible Gluten Free Cornbread Stuffing, a savory and satisfying side dish that brings all the traditional flavors without the gluten. Made with golden, toasted gluten-free cornbread and a medley of sautéed vegetables—like onion, celery, and carrot—this dish is infused with the warm aroma of fresh herbs, including sage, thyme, and parsley. A rich combination of eggs and stock ensures every bite is perfectly moist while the oven-baked top delivers a delicate crispness. Perfect for Thanksgiving or any festive dinner, this gluten-free stuffing is a flavorful crowd-pleaser that pairs beautifully with turkey, ham, or roasted vegetables. Ready in just over an hour, it’s an easy recipe that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 6 cups Gluten-free cornbread
- 4 tablespoons Unsalted butter
- 1 large Yellow onion
- 3 Celery stalks
- 1 medium Carrot
- 3 cloves Fresh garlic
- 1 tablespoon Fresh sage
- 1 tablespoon Fresh thyme leaves
- 2 tablespoons Fresh parsley
- 2 cups Chicken or vegetable stock
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set it aside.
Cut the gluten-free cornbread into 1-inch cubes and spread them evenly across a baking sheet. Toast the cubes in the oven for 10-12 minutes, or until lightly golden and slightly crisp. Remove and set aside to cool.
In a large skillet, melt the butter over medium heat. Add the diced onion, chopped celery, and carrot. Sauté for about 5-7 minutes, until the vegetables are softened.
Add the minced garlic, fresh sage, and thyme to the skillet. Cook for an additional minute, stirring frequently, until fragrant. Remove the skillet from heat.
In a large mixing bowl, combine the toasted cornbread cubes, cooked vegetables, and chopped parsley. Gently toss to distribute the vegetables and herbs evenly.
In a separate bowl, whisk together the chicken or vegetable stock, eggs, salt, and black pepper. Pour this mixture over the cornbread and vegetables, gently stirring to coat. The mixture should be moist but not soggy.
Transfer the stuffing mixture to the prepared baking dish and spread it out in an even layer.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and slightly crisp.
Remove the stuffing from the oven and let it rest for 5-10 minutes before serving. Enjoy your Gluten Free Cornbread Stuffing!
Nutrition Facts
Calories |
3916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 784 mg | 262% | |
| Sodium | 10144 mg | 441% | |
| Total Carbohydrate | 463.2 g | 168% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 98.7 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 950 mg | 73% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2491 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
