Gluten Free Cornbread Stuffing
Stuffing is one of those holiday side dishes that can feel completely off-limits when you're avoiding gluten, especially with most boxed versions built on wheat bread. This version solves that problem from the ground up by starting with a full batch of gluten free cornbread, cubed and slowly toasted in the oven until the edges turn golden and the centers dry out just enough to soak up every drop of flavor. Butter-softened onion and celery, minced garlic, and a trio of fresh herbs — thyme, sage, and rosemary — get folded in to create that deeply savory, aromatic backbone that makes stuffing taste like the holidays. A mixture of beaten eggs and chicken broth binds everything together into a dish that's custardy in the middle and beautifully crisp on top after the foil comes off. It serves 8, making it the perfect centerpiece side for a full table, and a scatter of fresh parsley right before serving adds a bright, fresh finish. The technique here is straightforward, but the result tastes like something that took all day — nobody at the table will miss the original.
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Learn more →Ingredients
8 servings
For the stuffing
- 1 batch (about 8 cups) gluten free cornbread, cut into ¾-inch cubes
- 6 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh rosemary, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs, lightly beaten
- 2 ½ cups chicken broth
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Spread the cornbread cubes in a single layer on a rimmed baking sheet and bake for 25–30 minutes, turning once halfway through, until dried out and lightly toasted at the edges. Transfer to a large mixing bowl and let cool. Raise the oven temperature to 375°F (190°C).
- 2
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
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