This gluten-free cornbread stuffing makes a comforting and flavorful gluten-free thanksgiving or Christmas side.

You’re in the right place to learn everything you need to know about how to make gluten-free cornbread dressing from scratch.

Be sure to watch the video to see how to make this recipe!

close up of gluten-free cornbread stuffing in white casserole dish with plaid napkin

Chances are you’ve had regular stuffing alongside Thanksgiving dinner, but have you ever had gluten-free cornbread stuffing with toasted cornbread cubes and a savory, herb-infused mixture of sausage, celery and onions?

One bite and this will become a side dish you look forward to making if for your holiday table every year!

The base of this gluten-free cornbread stuffing is a homemade, gluten-free cornbread. The homemade cornbread recipe is intentionally designed to be drier than regular cornbread so it can absorb the liquid of the stuffing.

VIDEO: How to Make Gluten-Free Cornbread Stuffing

For more best gluten free thanksgiving recipes, try this gluten-free sweet potato casserole, gluten-free pumpkin pie, gluten-free stuffing recipe, gluten-free rolls, gluten-free stuffed mushrooms and thanksgiving fruit salad.

Jump to:

For more amazing gluten-free sides try these recipes for gluten-free scalloped potatoes, gluten-free mashed potatoes and gluten-free corn casserole.

Ingredients for the Cornbread

overhead labeled collage of ingredients to make the cornbread

Here are a few notes on the key ingredients for the cornbread:

  • Cornmeal: Be sure to use certified gluten-free cornmeal. I like Bob’s Red Mill Cornmeal.
  • Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour. This is my favorite brand
  • Milk/Butter: You can easily swap in almond milk and vegan butter to keep this dish dairy-free.

UPDATE: I’ve recently started using half gluten-free white bread and half cornbread to make this stuffing a little lighter!

Make the Cornbread

step-by-step collage of how to make the cornbread
  1. Grease a 9×13 baking dish, then start by mixing together the wet and dry ingredients.
  2. Add the wet ingredients to the dry and stir to combine. The mixture will immediately start to puff up from the baking powder being activated.
  3. Work quickly to spread cornbread batter into the baking dish. Smooth the top.
  4. Bake the cornbread then let cool for 10 minutes before cutting into 1-inch cubes. Then you’ll toast the cornbread cubes on a sheet pan for 1 hour to let them dry out.

Note: The cornbread cubes can be prepared 1-2 days in advance.

Ingredients for the Sausage Mixture

ingredients to make the sausage stuffing set out on marble background

While the cornbread is toasting, you can get started on the rest of the ingredients for the gluten-free cornbread stuffing. Here are some notes on the ingredients for this gluten free cornbread dressing.

  • Sausage: You can use any kind of bulk pork sausage. I usually use breakfast sausage. Hot or spicy sausage will also work. Sausage adds an amazing savory flavor!
  • Butter: You’ll use 1/2 in the sausage mixture and half to dot the top of the casserole before baking so it turns golden brown.
  • Herbs: I like to use a combination of fresh thyme, rosemary and sage. Any fresh herbs will work.

Make the Gluten-Free Cornbread Stuffing

step by step photos of how to make the gluten-free cornbread stuffing
  1. Brown the sausage in a large skillet over medium-high heat until cooked through.
  2. Add the melted butter (or olive oil), diced onion, and celery and cook over medium heat until the vegetables are completely softened.
  3. Add the garlic/herbs and cook for 1 minute. Whisk together the cornstarch and chicken stock (you can also use chicken broth or vegetable broth) and add mixture to the pan.
  4. Whisk together the eggs and milk.
  5. Add the sausage mixture, cornbread cubes and milk mixture to a very large bowl.
  6. Let sit for 10 minutes to absorb the liquid. Transfer to a baking dish and dot with butter. Bake until golden then serve warm!

Note: A little cornstarch is added to the stock added so the cornbread doesn’t absorb too much liquid and become soggy.

silver spoon scooping gluten-free cornbread sausage stuffing out of white casserole dish

Make-Ahead Instructions

If you’re like me you’re always looking for ways to prep dishes in advance during the holidays. With a few tricks, you can make this gluten-free cornbread stuffing in advance.

  • The cornbread can be made and 1-2 days in advance. Instead of toasting in the oven, cut the cornbread into cubes and let it dry out on the countertop overnight.
  • The sausage/stock mixture can also be made in advance and refrigerated before mixing with the cornbread cubes. You’ll want to reheat the mixture in the microwave for 1-2 minutes so it is warm before mixing with the cornbread.

Recipe FAQ

Does cornbread stuffing contain gluten?

Cornbread stuffing can easily be made gluten-free when the recipe uses gluten-free cornbread. Some cornbread contains wheat so select a gluten-free recipe. This recipe was specifically designed to be gluten-free!

What consistency should stuffing be?

Stuffing should be moist, but there should not be very much extra liquid when you mix the stuffing. Look for a moist, but not watery consistency.

More Gluten-Free Thanksgiving Recipes

I hope you love this gluten-free cornbread stuffing at your thanksgiving table as much as we do! Happy Holidays and happy cooking! 🙂

silver spoon scooping sausage stuffing out of white casserole dish
5 from 12 votes

Gluten-Free Cornbread Stuffing

Prep Time 30 mins
Cook Time 1 hr 30 mins
Resting Time: 30 mins
Total Time 2 hrs 30 mins
Servings 12 people
This cornbread stuffing is a crowd-pleasing side for any holiday. With toasted cornbread cubes, vegetables, herbs and sausage it has unbelievable texture and flavor.

Video

Ingredients

For the Cornbread:

  • 3 large eggs
  • 1 cup whole milk
  • 1-1/2 cups gluten-free 1:1 baking flour
  • 1-1/2 cups cornmeal be sure it's gluten-free, I like Arrowhead Mills
  • 3 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 stick 1/2 cup, melted

For the Stuffing:

  • 2 lbs bulk pork sausage I use breakfast sausage
  • 1 large onion or 2 medium , diced
  • 4 celery ribs diced
  • 6 tablespoons unsalted butter divided
  • 4 garlic cloves chopped
  • 1/4 cup finely chopped fresh herb blend I use equal parts thyme, rosemary and sage
  • 4 large eggs
  • 1 cup whole milk
  • 2 cups low-sodium chicken broth
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt

Instructions 

For the Cornbread:

  • Preheat the oven to 350°F Lightly grease a 9×13-inch baking pan with cooking spray.
  • In a medium bowl, whisk together the eggs and milk until evenly combined. Set aside. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  • Add the milk mixture and the melted butter to the dry ingredients stir smooth. Working quickly, spread the batter into the prepared pan. It is normal for the batter to puff up from the baking powder activating.
  • Bake until lightly golden around the edges and set, about 30 minutes. Cool in the pan until cool enough to handle, 20 to 30 minutes.
  • Preheat the oven to 250F. Turn out the cornbread onto a cutting board. Slice into 1-inch cubes. Line a baking sheet with a baking mat and spread the cubes on the sheet evenly. bake until lightly toasted, about 1 hour. You can start on the sausage mixture during this time. Cool the cornbread on the baking sheet, about 15 minutes.

While the cornbread toasts, make the sausage mixture…

  • In a large pan over medium-high heat, cook the sausage. Stir and break apart with a wooden spoon, until no longer pink, about 5-10 minutes.
  • Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook the vegetable mixture until completely softened, 10-12 minutes. Add the garlic and herbs and cook 1 minute more.
  • Whisk together the stock and cornstarch and pour into the pan. Cook for 3-5 minutes until simmering. Transfer the vegetable mixture to the bowl with the sausage and mix to combine.

Mix it all together then bake…

  • In another measuring cup or bowl, whisk together the eggs, milk and salt. Add the dried cornbread cubes to the sausage and vegetable mixture. Pour over the milk/egg mixture then fold the mixture together with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit for 10 minutes, carefully stirring every 3-4 minutes.
  • Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9×13-inch baking pan with butter or nonstick cooking spray. Transfer the soaked cornbread mixture to the prepared pan. Dot the top of the stuffing with the remaining 3 tablespoons of butter. Bake until golden brown and crisp, about 35 minutes. Serve warm and enjoy!

Notes

VARIATION IDEA: You can use a small loaf of gluten-free bread in place of half the cornbread for a stuffing with a lighter texture. 
Ingredient Notes
  • Cornmeal: Be sure to use certified gluten-free cornmeal. I like Bob’s Red Mill Cornmeal.
  • Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour. This is my favorite brand
  • Milk/Butter: You can easily swap in almond milk and vegan butter to keep this dish dairy-free.
  • Sausage: You can use any kind of bulk pork sausage. I usually use breakfast sausage. You can even use hot sausage.
  • Butter: For the stuffing – you’ll use 1/2 in the sausage mixture and half to dot the top of the casserole before baking so it turns golden brown.
  • Herbs: I like to use a combination of fresh thyme, rosemary and sage. Any fresh herbs will work.
Make-Ahead Instructions
  • The cornbread can be made and 1-2 days in advance. Instead of toasting in the oven, cut the cornbread into cubes and let it dry out on the countertop overnight.
  • The sausage/stock mixture can also be made in advance and refrigerated before mixing with the cornbread cubes. You’ll want to reheat the mixture in the microwave for 1-2 minutes so it is warm before mixing with the cornbread.

Nutrition

Calories: 417kcal | Carbohydrates: 17g | Protein: 18g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 169mg | Sodium: 939mg | Potassium: 523mg | Fiber: 1g | Sugar: 6g | Vitamin A: 442IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 2mg

Categories: , , ,

Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

You may also like

Comments

  1. Just wanted to say this is my second year making this stuffing for thanksgiving. It’s an involved, time consuming recipe but absolutely worth it! Happy thanksgiving!

  2. 5 stars
    Cornbread stuffing??? Yall!!! I was skeptical at first, but this is now a staple in our home!!! sooo good! An absolutely must try!!

  3. 5 stars
    This is great for those around the table that are GF but still want yummy food for the holidays. The sausage in here is wonderful.

  4. 5 stars
    Oh my goodness cornbread is so much more flavorful than regular old bread! Thank you for making such a great recipe that’s easy to follow and everyone loves. Seriously our go-to now!

  5. 5 stars
    I had never tried cornbread stuffing, but I saw this recipe and had to make it! SUCH A GREAT RECIPE! Will make for our thanksgiving.

Leave a Reply

Your email address will not be published.

Recipe Rating