This post may contain affiliate links. Please read my disclosure policy.
You will absolutely love this Gluten Free Cornbread Stuffing. Made with my homemade gluten-free cornbread, aromatic herbs, sautéed vegetables, and tart dried fruit, it brings sweet, savory, and herby flavors together in one unforgettable side. Perfect for a Thanksgiving side dish or really any time you want that comforting, rustic feel on your plate.
A total bonus to this recipe is that it’s vegetarian-friendly, and dairy-free (if you swap the butter)!
Why Make Gluten Free Cornbread Stuffing
Whether you are looking for a Gluten Free Cornbread Stuffing recipe or a Gluten Free Cornbread Dressing recipe, we’ve got you covered!
While technically this isn’t stuffing, as we don’t advise stuffing it and baking it inside your turkey, I’ve always just called it stuffing instead of dressing.
But the spotlight of this recipe is really our stand-out Gluten Free Cornbread recipe, which, when it came time to prepare Thanksgiving recipes, would be the perfect stand-alone side dish or the best addition to this version of our stuffing recipes.
If you’re not a team cornbread stuffing kind of person, be sure to check out our Classic Gluten-Free Stuffing recipe here.
What Makes This Stuffing Special
- Gluten-free, from scratch – No boxed mix. Using my gluten-free cornbread ensures you’re not sneaking in any gluten.
- Vegetarian-friendly – Uses butter or oil for richness, but no meat is needed.
- Balanced flavor – Onion, celery, sage, and thyme bring classic stuffing aroma. Dried cranberries (or cherries) add a touch of tart sweetness.
- Easy to make ahead – You can dry out the cornbread in advance, mix things up, and bake when you’re ready.
Is Cornbread Gluten-Free?
Good question. The short answer is not always. While corn itself is gluten-free, many cornbread recipes or boxed cornbread mixes include wheat flour. That’s why I recommend using my Easy Gluten-Free Cornbread recipe — it’s so simple to make and made with certified gluten-free cornmeal and tapioca flour, so you get the flavor and texture you want without compromising.
Before jumping into our Cornbread Stuffing, be sure to check the recipe notes on the cornbread recipe for extra tips!
Ingredients You’ll Need
Every ingredient in this recipe earns its place. This stuffing is simple, but each component adds something essential to the final flavor and texture. *Scroll down to the recipe card for complete details.
- Gluten-Free Cornbread: The base of the dish and the star of the show. Using gluten-free cornbread gives you that classic slightly sweet, buttery cornbread flavor with a tender crumb. Once dried, it holds up well to the broth and aromatics without turning mushy. It also brings a natural richness and a hint of sweetness that pairs beautifully with savory herbs.
- Butter (or Oil): Butter gives richness and depth, helping everything cook down with a soft, comforting flavor. If you use oil instead, it still brings warmth and moisture without the dairy.
- Onion + Celery: These two are the backbone of any traditional stuffing. The onion softens and sweetens as it cooks, while the celery brings mild earthiness and that familiar holiday aroma. Together, they create a savory foundation that keeps the whole dish grounded.
- Garlic: Just a small amount deepens the flavor without overpowering the cornbread. It adds warmth and rounds out the aromatics.
- Fresh Sage + Thyme: These fresh herbs are what make stuffing taste like stuffing. Sage adds an earthy, cozy, unmistakably “Thanksgiving” flavor, while thyme brings brightness and a subtle woodsy note. Fresh herbs really make a difference here — they lift the dish and keep the flavor vibrant.
- Eggs: Eggs act as the binder, helping the stuffing hold its shape once baked. They give the final dish a tender, custardy center while ensuring it doesn’t fall apart.
- Broth: Broth is what moistens the cornbread and carries the savory flavors throughout. You can use vegetable broth, chicken broth, or turkey broth — each adds body and enhances the aromatics. The key is adding just enough to keep things soft without making it soggy.
- Dried Cranberries or Cherries: These add pops of brightness and a touch of natural sweetness that balance the savory herbs. They soften during baking and bring a little tartness, which keeps every bite interesting. If you’ve never added dried fruit to your stuffing before, this might become your new go-to.
How to Make the Stuffing:
Here’s how to pull this Thanksgiving side together — it’s easier than you think.
- Dry out your cornbread: Break up your cornbread into roughly ½-inch pieces. Either leave it out overnight on a baking sheet, OR toast it in the oven at 350°F for ~15 minutes to get it dry and a little crisp.
- Sauté your aromatics: Melt butter (or use oil) over medium heat. Cook diced onion and celery, until they soften.
- Mix the wet ingredients: In a large bowl, whisk together eggs, salt, pepper, and broth (you can use vegetable, turkey, or chicken). Drain your soaked dried cranberries (or cherries) and add them in.
- Combine everything. Gently fold in the cooled onion/celery/herb mixture + your dried cornbread. You want the mixture to feel moist — not too soggy, but definitely not dry.
- Bake: Transfer into a greased 8″ x 8″ (or similar) oven-safe dish. Bake uncovered at 350°F for about 30 minutes, until the top is lightly toasty.
Tips & Notes
Adjusting for store-bought cornbread: If you’re using a store-bought gluten-free cornbread instead of mine, it may absorb liquid differently. My recipe was tested with 1½ cups of broth, but feel free to adjust — add up to ½ cup more, a little at a time, until the texture before baking feels moist but not waterlogged.
Baking dish size matters: I baked mine in a deep 8″ × 8″ dish. Slightly larger is okay, but don’t go much smaller, or the top may over-brown.
Herb flexibility: Sage and thyme add classic stuffing flavor, but you could experiment — try a little poultry seasoning, rosemary, or parsley if that’s what you prefer.
Fruit variation: I love using dried cranberries, but dried cherries are a great swap. Just make sure to soak them first so they plump up and distribute flavor well.
Make-Ahead & Storage:
Interested in making this recipe ahead of time? You can bake the cornbread a day ahead and dry it overnight. Since you’re assembling the stuffing, you could even mix it fully ahead of time, refrigerate, and then bake when ready.
Leftovers: Once baked, this stuffing holds up nicely. Store leftovers in an airtight container in the fridge for a few days, then gently reheat in an oven-safe dish (you can cover with foil to avoid drying out).
More Gluten-Free Thanksgiving Recipes:
- Healthy Creamed Spinach
- Harvest Salad with Maple Balsamic Dressing
- Sweet Potato Casserole with Candied Pecans
- Gluten Free Pumpkin Pie
- Green Bean Casserole
- Cheesy Scalloped Potatoes
- How to Roast a Turkey
- Honey Glazed Carrots
Watch The Video:
Gluten Free Cornbread Stuffing (Vegetarian)
Ingredients
- 1 batch of cornbread see recipe here, about 6-7 cups (see note)
- 2 tablespoons grass-fed butter or oil
- 1 large onion diced
- 3 stalks of celery diced
- 3 cloves of garlic minced
- 2 tablespoons fresh sage thinly chopped
- 1 tablespoon fresh thyme picked from the stem
- 1-½ teaspoon salt
- 1 teaspoon black pepper
- 3 eggs
- 1-½ cups broth veggie, turkey, or chicken broth, more if needed
- ½ cup dried cranberries or dried cherries soaked in ½ cup warm water
Instructions
- Bake cornbread, using this recipe, if possible the day before. If using store-bought cornbread or a different homemade recipe please see notes below.
- To prepare cornbread: Break apart the cornbread into large crumbles, about ½” pieces, and spread out on a baking sheet. To dry it out, either toast in a 350ºF for 15 minutes, or leave out overnight.
- Pre-heat oven to 350ºF, if not already on, and grease an oven safe dish at least 8” x 8” big (see note).
- Over medium heat, add butter to a skillet and cook onion and celery until beginning to soften, about 5-7 minutes.
- Add garlic, sage and thyme and cook for 30 seconds. Remove from heat and let cool slightly.
- In a large separate bowl whisk together salt, pepper, eggs and chicken broth. Add drained dried cranberries, toasted cornbread and cooled onion mixture and gently mix until fully combined. Mixture should be slightly moistened. (see notes)
- Pour into a the greased dish and bake at 350ºF for 30 minutes until the top is lightly toasted.
Are the egg boiled before adding to broth?
Hi! Kelli here, part of the LCK team. The eggs are raw when added to the cornbread mixture, and then they cook in the oven.
Made this recipe for Friendsgiving and it was so good everyone loved it. It was so simple to which is a plus! Will definitely be making again!
Look forward to trying the recipe!
Enjoy!!!
I would definitely be grabbing seconds of this stuffing!
🙂 🙂