Learn how to make the best gluten-free cornbread stuffing with sausage, apples, cranberries, and pecans. Southern gluten-free dressing is a must around the Thanksgiving and Christmas, and now you won’t have to miss out with this easy recipe!
gluten-free cornbread stuffing made easy!
It would not be a Thanksgiving meal without the stuffing! Unfortunately for years I went without because it seemed overly complicated, and I didn’t want to add another dish to an overflowing table.
However, this gluten-free recipe is loved by all, so it’s a dish not only can everyone enjoy, but they won’t even realize it’s gluten-free! (Just like gluten-free green bean casserole made with gluten-free fried onions!) The adults love the classic Southern flair, while the kids enjoy the sweet and savory flavors.
It starts with with the best gluten free cornbread. This easy, one bowl recipe contains a touch of sweet flavor and rustic cornmeal taste, which pairs flawlessly with the sausage, apples, and dried cranberries.
If you would like a completely savory dressing recipe, omit the sugar from the cornbread recipe, plus the chopped apples and cranberries from the stuffing mixture.
- Gluten Free Cornbread – Baked, cooled, cut into cubes, and toasted in the oven or left out to dry for 2-3 days.
- Veggies – Onion and celery
- Bulk breakfast sausage – If you would like a vegetarian recipe or like stuffing without sausage, simply leave out
- Herbs – fresh parsley ( or substitute 1 tablespoon dried parsley), dried sage, thyme
- Whole milk – For soaking the dried cornbread cubes, but dairy-free milk may also be used
- Pecans – Optional or replace with any other nut
- Dried Cranberries – Also optional, but I like the touch of sweetness it adds
How To Make gluten-free cornbread stuffing recipe
- First prepare the cornbread and let it cool completely. Cut it into small cubes and let it dry for 2-3 days on a large baking sheet. Alternatively, toast the cornbread dry in a 325°F oven up to 30-35 minutes. Sometimes I do a combination of these two, if the cornbread hasn’t dried out enough.
- Next, prepare the sausage mix. Melt butter in a large skillet and saute the onions and celery.
- Add the sausage to brown, breaking up with a spoon. Stir in the apples and herb seasonings, then cook for 2 minutes longer.
- In a large bowl whisk together the eggs, milk, and chicken broth.
- Add the dried cornbread, sausage mixture, cranberries, and pecans. Gently stir to combine.
- Pour the mixture to a greased 9X13 baking dish, top with additional diced butter, and let it sit for 20-30 minutes for the cornbread absorb the liquids. This will make the interior of the stuffing nice and moist.
- Bake in a 350°F oven for 25 minutes covered with foil. Remove the foil and bake for 25-30 minutes longer, or until the top is golden brown.
Is all Cornbread Stuffing Gluten-Free?
No. Store bought cornbread stuffing mixes are not gluten free. To make a gluten-free recipe, you must start with gluten-free cornbread recipe.
Both types of cornbread use cornmeal, which is GF as long as it has not been contaminated during processing. However, they also use flour. GF cornbread uses gluten-free flour to keep it allergen friendly.
What is the difference between dressing and stuffing?
If you are looking for gluten-free cornbread dressing recipe you are in the right place! Technically this recipe is dressing because it’s baked outside the turkey cavity in a separate baking dish.
Stuffing typically means it is mixed together, stuffed inside the turkey, and then baked. The terms both refer to the same type of dish, so they can be used interchangeably.
There is also a regional difference between dressing and stuffing. Southerners tend to refer to this type of recipe as dressing, while northerners call it stuffing.
Stuffing isn’t limited to serving with turkey, though! It also makes a great side dish to serve with ham.
Frequently asked questions
No. Cornbread stuffing with sausage can easily be adapted into a vegetarian recipe. Omit the sausage from the recipe, and add 2 more tablespoons of butter when sauteeing the vegetables. This replaces the grease drippings from the sausage. You will also want to swap out vegetarian broth for the chicken broth.
Yes. The cornbread portion can be prepared up to 3 days ahead of time so it has time to dry out.
Alternatively, prepare the entire recipe, cover and refrigerate overnight. Add 5-10 minutes additional baking time or let the stuffing come to room temperature before baking.
Yes. Use a dairy free milk alternative instead of the whole milk. Replace the butter with ghee or use vegan butter sticks.
I prefer a moist gluten-free stuffing so letting it sit for 30 minutes first gives time for the cornbread to saturate with the liquid, leaving a moist stuffing interior and crispy crust.
Yes. Bake according to the recipe directions and cool completely. Wrap securely with plastic wrap and then cover with foil. Thaw in the refrigerate overnight before reheating and serving.
To reheat, remove the plastic wrap, recover with foil, and bake in 350°F oven for 15 minutes. Remove the foil and bake 10-15 minutes longer, or until it’s heated through.
Yes. To make gluten-free stuffing with white bread prepare the best gluten-free bread recipe in place of cornbread. Cool the bread, cut into cubes, and dry out according to cornbread stuffing directions. Proceed with the rest of the recipe as written.
More Gluten-free thanksgiving Recipes
- Gluten-Free Corn Casserole
- Raspberry Cranberry Jello Salad
- Pecan Pie Crust
- Broccoli Cauliflower Casserole
- Southern Sweet Potato Spoon Bread
- Chocolate Chess Pie
- Best Gluten Free Pie Crust
SAVE THIS recipe for GLUTEN-FREE CORNBREAD STUFFING TO YOUR PINTEREST BOARD!
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Gluten-Free Cornbread Stuffing
- 1 recipe gluten free cornbread (7-8 cups cut into ½" cubes)
- 6 tablespoons unsalted butter, divided
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 1 pound bulk breakfast sausage
- 1 apple, chopped
- ¼ cup fresh parsley*, chopped
- 1 teaspoon dried thyme
- 1 ½ teaspoon dried rubbed sage
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 3 eggs
- 2 cups chicken broth
- 1 cup whole milk
- ½ cup dried cranberries
- ¾ cup chopped pecans (optional)
- Prepare gluten free cornbread recipe according to directions. Cool completely and cut into ½ inch cubes. Leave out for 2-3 days to harden OR spread out on a baking sheet and bake in a 325°F for 30-35 minutes, tossing halfway through. Set aside to cool.
- In a large deep skillet melt 3 tablespoons butter over medium heat. Add onion and celery and saute until vegetables soften, about 5 minutes.
- Add the sausage and break up with a spoon. Cook until sausage is browned and then add apples, parsley, thyme, sage, salt, and pepper. Cook and stir with sausage for 2 minutes longer. Remove from heat and set aside.
- In a very large bowl whisk 3 eggs and then add broth and milk. Whisk to combine. Add the dried cornbread cubes, sausage mixture, cranberries, and optional pecans. Fold to combine so liquids are evenly mixed with the bread.
- Grease a 9X13 baking dish and transfer stuffing to dish. Melt remaining 3 tablespoons butter or dice into small pieces and scatter over the top. Preheat oven to 350°F, cover securely with foil and let the stuffing sit at room temperature for 20-30 minutes for cornbread to saturate.
- Bake for with foil for 25 minutes. Remove foil, rotate pan, and bake for 25-30 minutes longer, or until crust is toasted. Let it sit for 10-15 minutes before serving.
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Frequently asked questionsDo I have to add the sausage? No. Omit the sausage from the recipe, and add 2 more tablespoons of butter when sauteeing the vegetables. This replaces the grease drippings from the sausage. You will also want to swap out vegetarian broth for the chicken broth, if making a vegetarian recipe. Can I make this recipe ahead of time? Yes. The cornbread portion can be prepared up to 3 days ahead of time so it has time to dry out. Alternatively, prepare the entire recipe, cover and refrigerate overnight. Add 5-10 minutes additional baking time or let the stuffing come to room temperature before baking. Freezing Gluten-Free Stuffing Yes. Bake according to the recipe directions and cool completely. Wrap securely with plastic wrap and then cover with foil. Thaw in the refrigerate overnight before reheating and serving. To reheat, remove the plastic wrap, recover with foil, and bake in 350°F oven for 15 minutes. Remove the foil and bake 10-15 minutes longer, or until it’s heated through. Dairy-Free Adaptations Use a dairy free milk alternative instead of the whole milk. Replace the butter with ghee or use vegan butter sticks. Can I Use Gluten-free white bread instead of cornbread? Yes. To make gluten free stuffing with white bread prepare the best gluten free bread recipe in place of cornbread. Cool the bread, cut into cubes, and dry out according to cornbread stuffing directions. Proceed with the rest of the recipe as written.
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