Gluten Free Cornbread Stuffing Recipe

A delicious and easy gluten-free cornbread stuffing recipe that fits perfectly on your Thanksgiving or Christmas menu.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 430kcal

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

US Customary - Metric

Instructions

Preheat the oven to 350°F and lightly grease a 9x13-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!

Video

Notes

My go-to store-bought gluten-free cornbread mix is from Bob’s Red Mill. To keep it vegan, just swap the egg for a flax egg.

Storage and Reheating

Keep any leftover stuffing in an airtight container in the refrigerator for 3-4 days. For longer storage, divide the leftovers into smaller portions, then keep them in freezer-safe containers or bags in the freezer.

You can reheat the cornbread stuffing in a baking dish in the oven, in the microwave, or in a pan on the stove for smaller portions. Before reheating, add broth, melted butter, or olive oil to the stuffing to prevent dryness.

Nutrition