Cornbread dressing is a classic side dish for turkey, ham, roast pork, and beef, but if you're following a gluten-free diet, you don't have to miss out. This gluten-free cornbread dressing delivers the same traditional flavor and texture. Packed with aromatic vegetables, fresh herbs, and the sweetness of dried cranberries, it combines perfectly with gluten-free cornbread cubes for a delicious, hearty accompaniment to your holiday meal. Plus! It's a make-ahead recipe!
Contemplating my holiday menu, I thought about many friends (besides us) who live a gluten-free lifestyle. Here is my savory solution: gluten-free cornbread dressing. All of your gluten-free guests will be happy and satisfied with this terrific dressing. Start with my easy recipe for my gluten-free cornbread, made ahead.
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Why You'll Like This Recipe
- Make the cornbread up to two days ahead of time for the dressing.
- Delicious and savory dressing (or stuffing) for many main dishes.
- Great pre-ahead recipe.
Last week I posted the cornbread recipe 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 on the kitchen counter. I place mine on a rimmed baking sheet. Place in an airtight container until ready to make the dressing.
Recipe Ingredients
- Cornbread: Make the homemade gluten-free cornbread ahead of time.
- Onion: Yellow, brown, or white onions.
- Celery: For savory flavor and moisture.
- Fennel: Fennel adds a delicious twist and subtle flavor to this cornbread dressing.
- Unsalted butter: So you control the salt.
- Garlic: Fresh garlic cloves for the best flavor.
- Dried cranberries: Add a bit of sweetness and color.
- Fresh herbs: Fresh parsley and thyme.
- Egg: A fresh large egg.
- Milk: Dairy milk or plant-based milk such as almond milk.
Please see recipe card for measurements, including salt and pepper.
Substitutions and Variations
- For vegan or no-dairy, substitute olive oil or plant-based butter.
- Substitute dried herbs for fresh herbs at ⅓ to ½ the amount.
- For egg-free, substitute 1 tablespoon of chia seeds mixed with 3 tablespoons of water and let them hydrate for 1-2 minutes or a ¼ cup of carbonated water.
How to Make Gluten-free Cornbread
You can make this in steps, starting ahead a few days and finishing on Thanksgiving or Christmas.
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Step 1: Make your cornbread, cut into cubes, and dry it according to my recipe.
Step 2: One day ahead, prep the vegetables, cover in an airtight container and refrigerate.
Step 3: 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.
Step 4: The day of dinner, complete the dressing recipe and bake for a total of 50-60 minutes. If you like a browned crisp top, take the foil off the last few minutes. Keep warm until serving time.
Recipe Tips
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. If you prefer a very moist dressing, increase your liquid a bit. I use milk. You can use almond milk or broth (vegetable, chicken, or turkey).
Serving Suggestions
Gluten-free cornbread dressing is terrific aside roast turkey, roast beef, and a bake ham or pork roast. It's not just for holidays but any day, and leftovers are great.
Place leftover dressing into an airtight container, label and date. It's good for up to 4 days. Leftovers are delicious the next day for breakfast with scrambled eggs.
More Thanksgiving and Holiday Recipes
For another gluten-free dressing or stuffing recipe, try my traditional herbed bread stuffing recipe.
📖 Recipe
Gluten-Free Cornbread 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
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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!