Bread-based dressing may be a traditional side dish for turkey, ham, roast pork or beef, but if you must follow, or feel better, on a gluten-free diet, that tradition doesn’t work. Gluten-free cornbread cranberry 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.
Contemplating my holiday menu, I thought about many friends (besides us) who have adopted a gluten-free lifestyle. Here is my savory solution: gluten-free cornbread cranberry dressing. Everyone will eat well, and your gluten-free guests will be both happy and relieved that they can enjoy.
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. I place mine on a rimmed baking sheet. Place in an airtight container until ready to make the dressing.
Dressing Ingredients
See recipe card for measurements.
- Cornbread (see link above)
- A medium onion
- Celery ribs
- Small fennel bulb
- Unsalted butter (sub olive oil or plant-based butter)
- Garlic cloves
- Dried cranberries
- Fresh parsley (Italian or flat-leaf)
- Fresh thyme (or sub dried)
- Egg
- Milk of choice (cow or plant-based alternative)
- Salt
- Ground black pepper
Instructions
You can make this in steps, starting ahead a few days and finishing on Thanksgiving or Christmas.
- First, make your cornbread and dry it according to the directions.
- One day ahead, prep the vegetables, cover in an airtight container and refrigerate.
- The day of dinner, complete the recipe by sautéing the vegetables, mixing in the dried cornbread cubes, cranberries, parsley, thyme, egg and milk, then bake.
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).
Complete the Dressing
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
Place leftover dressing into an airtight container, label and date. It's good for up to 4 days. Leftovers are good the next day and are deloicious for breakfast with scrambled eggs.
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.
Related Recipes
For another gluten-free dressing or stuffing recipe, try my traditional herbed bread stuffing recipe.
📖 Recipe
Cornbread Cranberry Dressing
Ingredients
- 1 recipe gluten-free cornbread (see recipe on this site) or regular cornbread
- 1 medium leek
- ½ medium onion
- 2 large celery ribs
- 1 small fennel bulb
- 2 tablespoons unsalted butter sub olive oil or plant-based butter
- 2 large cloves of garlic
- ½ cup dried cranberries 2 ounces
- 2 tablespoons fresh chopped parsley
- 2 teaspoons fresh chopped thyme
- 1 egg beaten
- ½ cup milk of choice cow or plant-based alternative
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Make the cornbread and dry
- Start a day or two ahead by baking the gluten-free cornbread. When the cornbread has cooled completely, cut it into slices about ½″ wide, then cut it into small cubes. Place the cubes onto a rimmed baking sheet and allow the cornbread cubes to air dry, uncovered, for about 24 hours. Place dried cubes in an air tight container and set aside until you are ready to finish the dressing
Prep the stuffing/dressing
- Prep your vegetables. For the leek, trim the root end and dark top greens off the leek. Split the leek lengthwise in half, then each half again into a quarter. Cut into thin slices. Wash under cold running water to clean any sand or dirt. Onion: Chop into small dice.
- Celery: cut the ribs in halves or quarters, depending on size, then crosswise into small pieces.
- Fennel: trim ribs off of the bulb and discard. Cut a thin slice off of the bottom root end. Cut the bulb in half, then each half into thin slices. Chop the slices into small pieces.
Cook the veggies
- In a large saute pan over medium-low heat, melt the butter. Add the leek, onion, celery and fennel and cook until the vegetables are soft and translucent, about 7-10 minutes. Stir occasionally. Add the garlic and sauté another 1 minute. Add salt and pepper.
- Add the dried cornbread cubes and mix in gently. Add the cranberries, parsley, thyme, and the beaten egg and milk. Mix gently.
Bake
- Spoon dressing into a 2-3 quart casserole or gratin dish. Cover with foil. Bake in a pre-heated 350 degree oven for 35-40 minutes, then uncover and bake an additional 10 minutes for a golden top.
Suzanne Holt says
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!
allison says
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 says
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!
Tara says
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
Sally Cameron says
Thanks Tara!