Corn Bread Stuffing- Gluten Free and Dairy Free

November 10, 2017Living Freely Gluten Free
Blog post
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 gluten free 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 gluten and dairy free corn bread stuffing for the holidays. You could most certainly use regular gluten free in place of the cornbread, but I enjoy the extra flavor it gives. 

 

 

 
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One of the things that I love the most about this recipe is the simplicity. It only calls for a few ingredients and then some dried herbs that you likely keep on hand in your pantry. 

I like to make the cornbread ahead of time and freeze it. I typically keep an extra one in the freezer at all times and serve it with Chili.

The chili is very easy to make in your Instant Pot and when you have premade cornbread dinner is easy.

You will want to give the cornbread some time to dry out a bit. You can do this by cubing it the day before and leaving it out on the counter. You can also just broil the cubes in your oven. Watch it closely though!

You don’t have to limit stuffing to just a holiday dinner. It accompanies baked chicken, or a whole chicken very well.

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 for any holiday dinner.

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

Print Recipe

Corn Bread Stuffing- Gluten Free and Dairy Free

  • Prep time: 45 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour 25 minutes
  • Serves: 8

Easy but flavorful and delicious stuffing that is perfect for the holidays.

Ingredients

Stuffing

  • 1 Cornbread Recipe, Cooked and Cubed
  • 2 1/2 Cups Chicken or Vegetable Broth
  • 3 TBSP. Avocado Oil
  • 1 Onion, Diced
  • 1 Cup Carrots, Diced
  • 1 Cup Celery, Diced
  • 1 tsp. Pink Himalayan Sea Salt
  • 1/4 tsp. Pepper
  • 1/2 tsp. Thyme
  • 1 tsp. Parsley
  • 1 tsp. Sage
  • 1 tsp. Granulated Garlic

Method

Stuffing

  • 1)

    You will start with your cornbread that has been cooked and cubed. It works best dried, or you can toast it in the oven on broil for a couple minutes.

  • 2)

    Preheat oven to 350 degrees F.

  • 3)

    Heat the oil in a Dutch oven or skillet. Add the onions, carrots and celery. Sauté, while stirring frequently for 5 minutes.

  • 4)

    Add salt, pepper and seasonings. Sauté for another 5 minutes.

  • 5)

    Add corn bread and broth. If needed to transfer to a baking dish at this time. Bake for 40 minutes. Enjoy!

 

 



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