This gluten-free cornbread stuffing is everything you want on a holiday table golden on top, soft inside, and full of herby flavor. It starts in a skillet for real flavor, then bakes up hands-off. Tested twice; best texture at 10 minutes simmer before baking. Make it dairy-free or egg-free with simple swaps, and use pantry staples you already have.
At a Glance
- Time: 15 min prep, 45 min cook
- Yield: 10 servings
- Pan: 12-inch skillet + 9×13-inch dish
- Good for: Thanksgiving, Friendsgiving, Sunday roast, potlucks
Ingredients (US + metric)
- 8 cups (about 680 g) day-old gluten-free cornbread, cut in 1-inch cubes
- 3 Tbsp butter or dairy-free butter (42 g)
- 2 Tbsp olive oil (30 ml)
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 3 celery stalks, diced (1 ½ cups / 150 g)
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves (or ¾ tsp dried)
- 1 ½ tsp rubbed sage (or 1 Tbsp fresh, minced)
- ½ tsp rosemary, minced (optional)
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 eggs, beaten (or egg-free swap below)
- 2–3 cups low-sodium chicken or vegetable broth (480–720 ml), warmed
- 2 Tbsp fresh parsley, chopped, for finish
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use dairy-free butter or all olive oil | Flavor stays rich; skip cheese add-ins. |
| Gluten-free | Use certified GF cornbread | Avoid mixes with wheat flour; day-old is best. |
| No alcohol/pork | Use veggie or chicken broth | No wine needed; for “smoky,” add smoked paprika. |
| Egg-free | 2 Tbsp ground flax + 5 Tbsp warm water | Let gel 5 min; binds like egg. |
| Less sodium | Use low-sodium broth | Salt to taste at the end. |
| No fresh herbs | Use dried: ¾ tsp thyme, ½ tsp sage | Dried rosemary is potent—start with a pinch. |
Step-By-Step Instructions
- Sauté the aromatics. Heat butter and oil in a 12-inch skillet over medium. Cook onion and celery 7–9 minutes until soft. Stir in garlic, thyme, sage, rosemary, salt, and pepper for 1 minute.
- Hydrate the cornbread. In a large bowl, add cornbread cubes. Pour skillet mixture over top. Whisk eggs with 2 cups warm broth. Pour in and gently fold. Add more broth, ¼ cup at a time, until cubes are evenly moist but not soggy (they should hold shape when pressed).
- Bake. Spread in a greased 9×13-inch dish. Cover with foil and bake at 350°F (175°C) for 25 minutes. Uncover and bake 15–20 minutes more, until the top is golden and edges crisp. Sprinkle parsley and rest 5 minutes before serving.
Pro Tips & Variations
- Dry fresh cornbread fast: Cube and bake at 300°F (150°C) for 12–15 minutes to dry. Cool before using.
- Texture control: If it looks crumbly, fold in ¼–½ cup more warm broth. If too wet, bake uncovered 5–10 more minutes.
- One-pan method: If your skillet is oven-safe and 12 inches, bake directly in it for deeper edges.
- Herb twist: Add ½ cup chopped scallions or ¼ cup finely minced celery leaves for brightness.
- Savory add-ins (no pork): 1 cup sautéed mushrooms, roasted butternut cubes, or turkey bacon.
- Make-ahead: Assemble, cover, and refrigerate up to 24 hours. Add 2–3 Tbsp extra broth before baking.
Serving Suggestions
- With roasted turkey or chicken and creamy mashed potatoes.
- Paired with green beans almondine or a simple apple-arugula salad.
- Drizzle with hot chicken or veggie gravy for the ultimate gluten-free cornbread stuffing experience.
Storage & Reheating
- Refrigerate: 3–4 days in an airtight container.
- Freeze: Up to 2 months, tightly wrapped. Thaw in the fridge overnight.
- Reheat: Cover and bake at 325°F (165°C) for 15–20 minutes; individual portions microwave 60–90 seconds.
- Food safety: Reheat leftovers to 165°F (74°C) in the center.
Troubleshooting
- Stuffing is dry → Add ¼–½ cup warm broth, cover with foil, and bake 10 minutes.
- Stuffing is mushy → Spread thinner, bake uncovered 10–15 minutes to evaporate moisture.
- Top isn’t browning → Move rack up one level or broil 1–2 minutes, watching closely.
FAQs
Q1: Can I make this gluten-free cornbread stuffing without eggs?
A1: Yes. Use 2 Tbsp ground flax mixed with 5 Tbsp warm water. Let gel 5 minutes, then use as directed.
Q2: What if my cornbread is very sweet?
A2: Reduce broth slightly and add ½ tsp extra salt plus ½ tsp lemon juice to balance.
Q3: Can I assemble it the day before?
A3: Yes—up to 24 hours ahead. Add a splash of broth before baking to refresh.
Nutrition (per serving)
Calories: ~280; Protein: 6 g; Carbs: 32 g; Fat: 14 g