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 pre-made cornbread dinner is easy.
It is important to give the cornbread some time to dry out a bit and 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.
Feel free to add some ground sausage or leftover turkey into it to create a more hearty side dish. Enjoy!
Gluten Free Cornbread Stuffing
This perfect gluten free cornbread stuffing is going to become a family favorite for the holidays.
- 1 Cornbread Recipe Cooked and Cubed
- 2 1/2 Cups Broth I used Chicken
- 3 TBSP. Avocado Oil
- 1 Onion (diced)
- 1 Cup Carrots (diced)
- 1 Cup Celery (diced)
- 1 tsp. Sea Salt
- 1/4 tsp. Pepper
- 1/2 tsp. Thyme
- 1 tsp. Parsley
- 1 tsp. Sage
- 1 tsp. Granulated Garlic
Preheat oven to 350 degrees F.
Heat the oil in a dutch oven or skillet.
Add the onions, carrots and celery, and saute while stirring frequently for 5 minutes.
Add salt, pepper, and all of the seasonings. Saute for another 5 minutes.
Add cornbread and broth. If needed transfer to a baking dish. Bake for 40 minutes.