Gluten-Free Cornbread Stuffing

An oval baking dish of golden cornbread dressing with cranberries and veggies, and a silver serving spoon.

5 from 1 vote

Gluten-free cornbread dressing loaded with aromatic vegetables, fresh herbs, and optional dried cranberries. Perfect with roast turkey, chicken, ham, or beef. Make the cornbread 1–2 days ahead, then assemble and bake day-of (or bake ahead and reheat). Prep vegetables in advance and refrigerate to save time. Note at end for vegan & dairy-free options.

Prep Time20

Cook Time22

Oven time40

Total Time1 22

Course: Side Dish

Cuisine: American

Servings: to 8 depending on other sides

Calories: 285kcal

Author: Sally Cameron

Equipment

12" skillet or fry pan

Ingredients

1 recipe gluten free cornbread (easy recipe on this site) 1 ¼ pounds dry cubes or 7 cups
1 cup chopped leek ½ a medium
1 cup chopped onion ½ medium
¾ cup chopped celery 2 ribs
¾ cup chopped fennel 1 small
3 tablespoons unsalted butter sub olive oil or plant-based butter
2-3 large garlic cloves finely chopped or zested
½ cup dried cranberries soaked in hot water
2 tablespoons fresh chopped parsley
2 teaspoons fresh chopped thyme
2 teaspoon fresh chopped sage
1 egg beaten
½ cup milk sub almond or oat milk
½ cup broth, chicken or turkey
¾ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Soak the cranberries

If using, soak the dried cranberries in hot water to cover for 10 minutes, then drain and dry.

Dry cornbread cubes

Pre-heat the oven to 250°F. Line a half sheet baking pan with parchment. Cut cornbread into slices ½″ wide, then cut pieces into small cubes, ¾" in size. Bake breads cubes until dry but tender, about 1 hour.

Cook the aromatics & vegetables

In a large saute pan (12") over medium heat, melt the butter. Add the leek, onion, celery and fennel and cook until the vegetables are soft and translucent, about 7-10 minutes, stirring. Do not brown, turn heat down if needed, and keep the veggies juicy. Add the garlic and sauté another 1 minute. Add salt and pepper.
Add the herbs and the dried cornbread cubes and mix in gently. Add the soaked and drained cranberries, then beaten egg, milk, and broth. Mix gently but thoroughly. Stuffing mix should feel moist but not soggy.

Bake dressing

Spoon dressing into a 2 quart buttered or oiled casserole or gratin dish. Cover with foil. Bake in a pre-heated 350 degree oven for 35-40 minutes, then uncover, turn up the heat to 400°F, and bake an additional 15 minutes for a golden top.

Hot holding before serving

If the dressing will sit before serving, keep it covered and expect a bit of moisture loss. For make-ahead or holding, taste first add up to ½ cup extra liquid (milk or broth) before baking, or spoon a few tablespoons of warm broth over the top before reheating to keep it tender. Taste and adjust to your preferred texture.

Notes

For vegans or dairy-free, use plant milk, plant butter or olive oil, and an egg replacer such as a flax egg or a chia egg:

flax egg - 1 T ground flax meal with 3 T warm water, let it stand 5-15 minutes.
chia egg - 1 T white chia with 3 T warm water, let it stand 5-15 minutes.

Texture note: Cornbread dressing varies by preference. Some like it softer and more moist, others enjoy a lightly crisp top. Adjust your uncovered baking time—or finish briefly under the broiler if your casserole dish is broiler safe—for the texture you love best.

Nutrition