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Crazy Good Gluten-free Cornbread Stuffing

November 19, 2021

Crazy Good Gluten-free Cornbread Stuffing! My husband’s go-to stuffing recipe that has quickly become a family staple for Thanksgiving.

Crazy Good Gluten-free Cornbread Stuffing! My husband's go-to stuffing recipe that has quickly become a family staple for Thanksgiving.

This is like a special surprise recipe guys. We so didn’t plan on making a cornbread stuffing or any gluten-free stuffing recipe for that matter. But mcjordO was really craving some the week before Thanksgiving and apparently he just had to make it. This is the perfect side dish with tons of flavor to add to your Thanksgiving table this year.

And to be honest – you are going to be so glad he did. Because this is an epic stuffing recipe guys. We are using cornbread IN stuffing?! Like what the beep could be better. The only annoying part of this is trying not to eat all of the cornbread as you are whipping this up. We had that issue over here but luckily we did have enough cornbread to make this bad boy.

Also, we made this a week before Thanksgiving and put it in the freezer. So this is one of those dishes you can 100% prepare ahead of time too and reheat when ready to eat.

Here what you’ll need to make gluten-free Cornbread Stuffing:

  • Gluten-free cornbread mix, prepared using instructions on the back
  • Butter or oil
  • Celery stalks, diced
  • Sweet onion
  • Fennel bulb, chopped
  • White wine
  • Ground black pepper, sage, parsley, sea salt, thyme
  • Egg
  • Broth of choice
  • Non-dairy milk

How to make the best stuffing with cornbread:

  1. Preheat oven to 350 degrees and line a baking sheet
  2. Cut cornbread into 1-inch cubes and bake for 30 minutes to dry and harden
  3. In a large pan add 2 tbsp of butter, chopped onion, celery and fennel
  4. Let it cook for 8-10 minutes on medium heat until onions are translucent
  5. Add in sage, parsley, thyme, ground pepper, salt and white wine and cook for another 5 minutes or so
  6. Next in a medium bowl, whisk together broth, milk and egg and mix
  7. In a large bowl add in your cornbread cubes, sautés veggies and wet ingredients and lightly toss
  8. In a 9×9 baking dish (or something similar) use 1 tbsp of melted butter or oil to grease all over dish then add in the cornbread stuffing mix
  9. Cook at 375 for 25 minutes covered with aluminum foil
  10. Remove the cover off the dish then bake again 25-30 uncovered
  11. Depending on how crunchy you like the top and serve while warm!

 

FAQs on making a gluten-free stuffing:

  1. Is cornbread  or cornmeal always gluten free? Corn is naturally gluten-free so it is usually safe. I would always check the package to ensure it is completely gluten-free, a lot times there can be additives that would not make the product 100% gluten-free.
  2. I want to make this but I don’t have cornbread. Not a problem you can always use another type of bread. Follow the same instructions to ensure the bread is dried out and hardened.
  3. Where can I find gluten-free cornbread mixes? Most grocery stores should have gluten-free corn bread options (especially around Thanksgiving). You can an always find some great options online as well!

A few other Thanksgiving recipes to make:

Spicy Breadcrumb Brussels Sprouts

Healthy Broccoli Cheddar Noodle Cups

DELICIOUS Paleo Sweet Potato Biscuits

Sweet and Hot Honey Sweet Potato Carrot Bake

Crazy Good Gluten-free Cornbread Stuffing! My husband's go-to stuffing recipe that has quickly become a family staple for Thanksgiving.

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Crazy Good Gluten-free Cornbread Stuffing

Crazy Good Gluten-free Cornbread Stuffing! My husband’s go-to stuffing recipe that has quickly become a family staple for Thanksgiving.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 80 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: Serves 5-6 1x

Ingredients

Scale
  • 1 package of gluten-free cornbread mix, prepared using instructions on the back
  • 3 tbsp butter or oil (vegan butter works too)
  • 2 large celery stalks, diced
  • 1 large sweet onion
  • 1/2 fennel bulb, chopped
  • 1/2 cup white wine
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon sage
  • 1/4 teaspoon thyme
  • 1 teaspoon parsley
  • Sea salt to taste
  • 1 egg
  • 1 cup broth of choice
  • 3/4 cup non-dairy milk

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet
  2. Cut cornbread into 1-inch cubes and bake for 30 minutes to dry and harden
  3. In a large pan add 2 tbsp of butter, chopped onion, celery and fennel
  4. Let it cook for 8-10 minutes on medium heat until onions are translucent
  5. Add in sage, parsley, ground pepper, thyme, salt and white wine and cook for another 5 minutes or so
  6. In a medium bowl, whisk together broth, milk and egg and mix
  7. Next in a large bowl add in your cornbread cubes, sautés veggies and wet ingredients and lightly toss
  8. In a 9×9 baking dish (or something similar) use 1 tbsp of melted butter or oil to grease all over dish then add in the cornbread stuffing mix
  9. Cook at 375 for 25 minutes covered with aluminum foil
  10. Remove the cover off the dish then bake again 25-30 uncovered
  11. Depending on how crunchy you like the top and serve while warm!

Notes

*Store in fridge for 5 days or you can freeze and make ahead

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