Cornbread Cranberry Dressing

By Sally Cameron on December 12, 2012

gluten-free, holiday dishes, Side Dishes, thanksgiving, the daniel plan, vegetarian,


Contemplating my holiday menu, I thought about many friends who have adopted a gluten-free lifestyle. I wondered what they would do instead of a traditional dressing made with wheat bread.

In their honor, here is my savory solution – a gluten-free cornbread dressing made with lots of aromatic vegetables and sweet dried cranberries. Everyone will eat well, and your gluten-free family members and guests will be both happy and relieved that they can enjoy.

Tradition Minus the Wheat

Traditional bread-based dressing is a wonderful side dish for turkey, ham, and roast pork or beef. But if you have discovered that you must follow, or feel better, on a gluten-free diet, that tradition doesn’t work.

Gluten-free cornbread dressing is a terrific solution. Filled with lots of aromatic vegetables, herbs and sweet dried cranberries to accompany the dried cornbread cubes, this dressing has great flavor and texture.

Gluten-Free Cornbread

Last week I posted the recipe for my gluten-free cornbread. This is the basis for the dressing. You can make it up to two days ahead. After baking and cooling, cut the cornbread into small cubes and allow the cubes to dry for about 24 hours uncovered. Then place in an airtight container until ready to make the dressing.

Cornbread Cranberry Dressing Process

Prep Vegetables Ahead

To save time, prep your vegetables a day ahead. Chop and mix together the leek, celery, fennel, onion and keep refrigerated until you want to prepare the dressing recipe. I make my dressing barely moist. If you prefer a wet or very moist dressing, increase your liquid a bit. I use milk. You can use almond milk or broth (vegetable, chicken, or turkey).

The day of your dinner, complete the dressing recipe and bake for a total of about 50-60 minutes. If you like a browned crisp top, take the foil off the last few minutes. Keep warm until serving time. Leftovers are good the next day and even work for breakfast with scrambled eggs.

Notes – Before you make this recipe, read my post and the recipe for gluten-free cornbread.

Cornbread Cranberry Dressing

Helpful Links

The pan I use is a 6 quart All Clad stainless steel saute pan. It’s a handy size for cooking larger quantities without crowding.


Leave a Comment
Tara | December 18, 2012 at 7:46 am

This looks so fabulous, it is making my mouth water so that is why I have added it to my Mouth Watering Mondays post. Cheers, Tara

allison | November 27, 2013 at 10:17 am

I am making your cornbread stuffing but I am double the recipe since I need more then 6-8 servings. Do I need to double the time to bake it as well?

    Sally | November 27, 2013 at 10:21 am

    Hi Allison. Short answer is no. You don’t need to bake it twice as long. Either do it in a larger pan or do it in two small ones. Should take the same time or close to it.Use a digital thermometer to test the internal temperature. It should read 160 to 165 when done. If 160, it will come up those last few degrees as it sits. Please let me know how it comes out. Need to go make my cornbread right now!

Suzanne Holt | November 21, 2015 at 12:09 pm

This recipe sounds delicious. I like the fact that this can be gluten free and that you have included a recipe for your corn breads well. Thanks!

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