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Gluten-Free Cornbread Stuffing

The countdown to Thanksgiving continues. Gluten-free cornbread stuffing is definitely my favorite thing at Thanksgiving. I love the combination of a sweet cornbread with the savory flavors of traditional stuffing. I prefer not to put the stuffing in the turkey. A big turkey has enough trouble cooking with out drying out. When you add stuffing it has to cook even longer. So here’s a recipe for gluten-free cornbread stuffing that bakes on its own.


For the gluten-free cornbread you have a couple of options. In some markets you can find ready-made gluten-free cornbread stuffing cubes. Or you can use a gluten-free mix to make cornbread. There are several companies that make them – King Arthur Flour is a good one. The mixes will give you about the right amount of cornbread for this recipe. If you’re feeling ambitious you can bake the cornbread from scratch. Here’s a recipe for gluten-free cornbread.

Important note for baking the cornbread:

The trick is, instead of making it thick and tall in a baking dish, spread the batter in a thin layer on a large baking sheet with low sides and bake for about 20-25 minutes. Then, once it’s cooled for about 20 minutes, cut into 1/2″ cubes. Split the cubes between 2 baking sheets and toast in a 400° oven for 10 minutes.

Gluten-Free Cornbread Stuffing

Pre-heat the oven to 350°


2 cups minced onion (about 1 medium-sized onion) 2 cups finely chopped celery 4 Tbsp unsalted butter 8 cups toasted cornbread cubes 1 tsp dried thyme 1 tsp ground sage 1 tsp salt 1/4 tsp ground black pepper 2 eggs 2 cups low sodium chicken broth


• add 1 cup cooked, crumbled sausage • add 1 cup diced apples and 1/2 chopped walnuts sautéed in butter

Melt the butter in a large skillet. When the butter starts to bubble add the celery and onion. Cook over medium low heat, tossing often, for 5-7 minutes until the celery and onion are translucent. The key here is to soften the onion and celery not brown. Remove the celery and onion from the pan and transfer to a bowl and be sure to scrape out all the butter.

In a large mixing bowl, beat the eggs and broth together. Mix in the celery, onion, spices, salt and pepper. Gently toss in the cornbread cubes. Let sit for 10-15 minutes.

Pour the stuffing into a 9″ x 13″ roasting pan and bake for 45 minutes.


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