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.


  • 1 package of gluten-free cornbread mix, prepared using instructions on the back
  • 3 tbsp butter or oil
  • 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 teaspoon parsley
  • Sea salt to taste
  • 1 egg
  • 1 cup broth of choice
  • 3/4 cup non-dairy milk


  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, 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 big 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!


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