Gluten free cornbread stuffing gives the classic dish a golden, flavorful upgrade! Fragrant, fresh herbs and hearty vegetables come together in a rich, savory recipe. It’s especially perfect for the holidays like Thanksgiving and Christmas, but can also be enjoyed any day of the week!
A Note From Kristen
If you’re looking for new, delicious ways to create stuffing, then you’ve come to the right spot! This cornbread stuffing recipe proves that going gluten-free doesn’t mean giving up comfort or flavor. It has golden brown, crispy edges, a soft middle, and a savory-sweet combo that makes every bite so enjoyable. It’s become a holiday tradition in my family, and I’d love for it to become one in yours, too!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Gluten-Free Cornbread Stuffing
01
PREHEAT
Heat the oven to 350°F. Lightly grease a 9×13-inch baking dish and spread the cornbread cubes in an even layer. Set aside.
02
SAUTE
Heat the butter and olive oil in a large skillet over medium heat. Add the leeks and cook for 6 to 7 minutes until soft and lightly browned. Stir in the celery, carrots, and garlic. Cook for another 5 minutes until tender.
03
ADD SEASONING
Add the thyme, sage, rosemary, smoked paprika, salt, and pepper. Stir to evenly coat the vegetables.
04
COMBINE
Spoon the vegetable mixture over the cornbread in the baking dish and gently toss until everything is evenly mixed.
05
ADD BROTH
Slowly pour 1 ¾ cups vegetable broth evenly over the stuffing. If it still looks dry, add a little more until just moistened but not soggy.
06
BAKE
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the top is golden and lightly crisp.
07
SERVE
Finish with a sprinkle of fresh parsley before serving. Enjoy.
Serving Ideas
- Serve as a side dish for stuffed acorn squash, vegan meatloaf, or a vegetarian roast.
- Pair with various vegetable side dishes.
- Serve with roasted cabbage steaks or Brussels sprouts.
- Pair with mashed purple sweet potatoes, cheesy mashed potatoes, or chimichurri mashed potatoes.
- Serve with vegan cashew gravy or cranberry sauce.
- Top with shredded parmesan cheese or a dairy-free alternative, toasted pumpkin seeds, or a drizzle of hot sauce.
Kristen’s Top Tips
- Using slightly stale cornbread is great since it’s dry enough to absorb all the moisture and flavors without falling apart.
- Allow the stuffing to rest for at least 10 minutes before scooping and serving. This will help it set and hold together better.
- Use a plant-based alternative or vegan butter instead of regular unsalted butter to make the recipe dairy-free. Also, use dairy-free cornbread if necessary.
- Some variation ideas you can try include adding mushrooms for a deep, earthy flavor, a splash of buttermilk or honey for some sweetness, roasted pumpkin or butternut squash for some autumnal flair or some dried cranberries and orange zest for a festive spin.
More Delicious Gluten-Free Holiday Recipes
Gluten Free Cornbread Stuffing Recipe
Ingredients
- 6 cups gluten free cornbread cubed and preferably slightly stale, homemade or store-bought
- 3 tablespoons unsalted butter use plant-based butter to make this vegan
- 2 tablespoons extra virgin olive oil
- 2 leeks white and light green parts only, thinly sliced
- 2 celery stalks diced
- 2 carrots diced
- 3 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 teaspoon fresh sage finely chopped, or ½ teaspoon dried
- 1 teaspoon fresh rosemary finely chopped, or ½ teaspoon dried
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups vegetable broth plus more if needed
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Spread the cornbread cubes evenly inside and set aside.
- Heat the butter and olive oil in a large skillet over medium heat. Add the leeks and cook for 6–7 minutes, until softened and lightly caramelized.
- Stir in the celery, carrots, and garlic, cooking another 5 minutes until tender.
- Add the thyme, sage, rosemary, smoked paprika, salt, and black pepper. Stir well to coat the vegetables with the seasonings.
- Pour the vegetable mixture over the cornbread cubes in the baking dish, then gently toss to combine.
- Slowly pour the vegetable broth evenly over the stuffing, starting with 1 ¾ cups. If it still looks dry, add an extra splash until lightly moistened but not soggy.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 15 minutes until the top is golden and slightly crisp.
- Sprinkle with fresh parsley before serving. Enjoy!
