Corn Bread Stuffing (Gluten Free, Dairy Free)

Thursday, November 10, 2016

Corn Bread Stuffing

Thanksgiving is right around the corner and one of my favorite side dishes is stuffing. I grew up enjoying boxed stuffing and on occasion homemade. When I first went GF I could not find boxed stuffing but about a year later a few came out. When your in a pinch they are great but nothing beats homemade on Thanksgiving and Christmas. 

This year I wanted to try something new and create a corn bread stuffing for the holidays.

This stuffing is the perfect side dish for everyone (including those who are not gluten and dairy free) that they will all love and enjoy. Feel confident putting this on your table.

Feel free to add some ground sausage or leftover turkey into it to create a more hearty side dish.

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1 Corn Bread Recipe cooked and cubed

2 1/2 Cups Chicken or Vegetable Broth

3 TBSP. Avocado Oil

1 Onion diced

1 Cup of Carrots diced

1 Cup of Celery diced

1 tsp. Pink Himalayan Sea Salt

¼ tsp. Pepper

½ tsp. Thyme

1 tsp. Parsley

1tsp. Sage

 1 tsp. Granulated Garlic


Preheat oven to 350 degrees.

Heat your oil in a Dutch oven or skillet. Add the onions, carrots and celery. Sauté, while stirring frequently for 5 minutes. Add salt, pepper and seasonings. Sauté for another 5 minutes. Add corn bread and broth. If needed transfer to a baking dish. Bake for 40 minutes.

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