Gluten Free Cornbread Stuffing (Vegetarian)
This Gluten Free Cornbread Stuffing is the perfect side for your Thanksgiving meal! It’s sweet and savory and packed with herbs and cranberries and the best gluten-free cornbread! This vegetarian stuffing is easy to prepare and will definitely be a winner on your holiday table.
Gluten Free Cornbread Stuffing
Whether you are looking for a Gluten Free Cornbread Stuffing recipe or a Gluten Free Cornbread Dressing recipe, we’re here to help! While technically this isn’t a stuffing, as we don’t advise you to actually stuff it and bake inside of your turkey, we’re from the Northeast so we always call it stuffing, instead of dressing! We worked so hard on our Gluten Free Cornbread recipe that when it came time to prepare for Thanksgiving recipes we knew we wanted the chance to use it again and give you all the choices when it came to stuffing!
We do have a grain-free Easy Gluten-Free Stuffing recipe that we did last year if you are looking for a different recipe if you do tolerate grains, so check that one out too!
Is cornbread gluten free?
The short answer is no. Most cornbread, or cornbread mixes that you will find in the store have wheat flour in them along with cornmeal. We are so happy with how are Gluten Free Cornbread recipe came out, so we of course recommend you use ours. It is simple to make! If you choose to use a cornbread with wheat in it, you may need to add in a bit more broth than we did. Please see the notes in the recipe for more information on this.
How do you make gluten free cornbread stuffing?
To start you need your cornbread! Our recipe calls for about 6-7 cups of cornbread, or about a batch baked in an 8″ x 8″ pan.
- You’ll need to dry out the cornbread out and you can do this in two ways, either crumble it and leave it out on a sheet pan the night before, or you can toast it in your oven.
- Cook off your aromatics
- Whisk together the wet ingredients
- Combine with dried cornbread, herbs, dried fruit.
- Bake uncovered for 30 minutes!
Watch the video:
Check out these other 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
This Gluten Free Cornbread Stuffing is the perfect side for your Thanksgiving meal! It's sweet and savory and packed with herbs and the best gluten-free cornbread! This vegetarian stuffing is easy to prepare and will definitely be a winner on your holiday table.
- 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
- 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.
- If using store bought cornbread, you’ll want to buy one baked in an 8x8 pan, or about 6-7 cups of cornbread crumbles.
- If using store bought cornbread you may need to add more broth. What you'll want to see is that the mixture before going in to the oven is moist. We tested our recipe with our gluten free cornbread, and 1-1/2 cup broth was the perfect amount but if yours feels a little on the dry side before baking feel free to add a 1/2 cup more at a time until the mixture is slightly moist.
- We baked this in a deep 8” x 8” dish, but it will also work in slightly larger sized dish as well. Just don't go any smaller than an 8" x 8"!
Gluten Free Cornbread Stuffing (Vegetarian)
This Harvest Salad has all the ingredients you’ll want in a Winter kale salad recipe! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic Dressing for the absolute perfect holiday salad all Fall and Winter Long!
Harvest Salad with Maple Balsamic Dressing
My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!
You guys, I’ve been putting this dressing on EVERYTHING. It is my favorite dressing that everybody loves and it is SO easy to make. You need to make it immediately.
Want other salad recipes?
- Sriracha Lime Chopped Chicken Salad
- Candied Pecan and Herb Chicken Salad
- Steak Cobb Salad
- Melon Salad with Proscuitto
How do you soften kale for a salad?
To prepare kale for a salad, massage the kale with oil and lemon for 1-3 minutes.
Can I use anything aside from kale?
Yes, use any leafy green that you love!
Watch the video:
Harvest Salad with Maple Balsamic Dressing
- 1 Kabocha Squash
- 1-2 tablespoons extra-virgin olive oil (code LEXI for 10% off) for roasting
- 4 cups kale, chopped
- 1 cup pecans, toasted
- 1/2 cup pomegranate seeds
Maple Balsamic Dressing
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Slice kabocha squash and toss with olive oil and spread across a lined baking sheet.
- Roast squash for 30-40 minutes until fork tender. Remove and set aside.
- In a blender combine all dressing ingredients and blend until smooth.
- Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
- Massage kale with olive oil for 1-2 minutes.
- Assemble salad: kale, squash, pomegranate seeds, toasted pecans. Top with dressing and serve.
Cauliflower Stuffing from The Healthy Maven
This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.
Green Beans with Caramelized Shallots and Almonds from Eating Bird Food
Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.
5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen
This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.
Vegan Scalloped Sweet Potatoes from Food Faith Fitness
These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!
Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds
Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up!
Harvest Salad with Maple Balsamic Dressing (Video)
This Sriracha Lime Chicken Chopped Salad is bursting with flavor. Bold, zesty chicken and juicy sweet pineapple make this chopped salad one of our absolute favorites!
It is so hot here in Boston, and that’s coming from the girl who was just visiting Florida in June. Wheeeew, hot. In leu, turning on the stove the past two nights wasn’t quite in the cards. The grill was though, paired with this Sriracha Lime Chicken Chopped Salad that is just bursting with flavor.
Let’s see what we got: spicy and bold chicken, sweet and juicy grilled pineapple, refreshing crisp local lettuce, local tomatoes, and finally, avocado. Count me in any day of the week. Oh, and don’t forget the light and easy lime vinaigrette.
This salad is one of the most popular recipes on the blog, and for good reason! It’s simple, flavorful, with a deliciously bold chicken!
A little spice, a little sweet, a perfect dinner! The Sriracha and lime together make for a fabulous marinade that comes together quickly!
Healthy, low-carb, and perfect for summer!
Sriracha Lime Chicken Chopped Salad
Sriracha Lime Chicken
- 2 organic chicken breasts
- 3 tablespoons sriracha
- 1 lime, juiced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- 4 cups lettuce, chopped (I use this salad chopper)
- 8 pineapple slices, using pineapple corer
- 1 cup organic grape tomatoes
- 1/3 cup red onion, finely chopped
- 1 avocado, cubed
- Heat the grill to medium heat.
- Season chicken with salt and pepper. In a bowl or marinade dish, combine sirarcha and lime.
- Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better.
- Once ready to cook, add chicken to the greased grill.
- Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side.
- While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish.
- Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use.
- Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!
Sriracha Lime Chicken Chopped Salad [VIDEO]
This Thai Ginger Basil Arugula Salmon Salad takes less than twenty minutes to throw together and is loaded with delicious fresh and bright flavors!
Dairy-free, Grain-free, Nut-free, paleo-friendly, low-carb and whole30 compliant… does it get any better than that? The perfect light and healthy meal for any day of the week!
It’s finally feeling like Spring here in Boston!
The sun is out, the birds are chirping, and I’m upping my workouts to get that Summer body ready. We’ve had a busy few weeks and sometimes a quick, yet delicious and nutritious dinner filled with healthy fats is in order.
I’ve loved this ginger dressing since I made it way back when with my Seared Ahi Tuna Salad.
I’ll often whip up a batch and keep it in the fridge to spruce up an ordinary salad. It complements this dish perfectly and is so so delicious with the salmon and cucumber!
The basil flavor combined with the crunchy cucumber, ginger marinated salmon, and dressing = a refreshing light salad with bold flavor!
What is your all-time favorite salad mix-in?
Thai Ginger Salmon Basil Arugula Salad
- 2 tablespoon coconut aminos
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, crushed
- 1 tablespoon fresh grated ginger
- Dash red pepper flakes
- Optional: 1 tablespoon sesame seeds
- 1 lb. wild salmon
- 3 cups fresh arugula
- 1 cucumber, sliced thin
- 1/2 cup fresh basil
- Preheat oven to high broil. Line a sheet tray with parchment paper and set aside.
- In a medium mixing bowl, mix marinade ingredients. Pat salmon dry and season with salt and pepper. Place in the bowl and cover with marinade ingredients. Set aside in the fridge until the oven is ready. You can also leave the salmon to marinate overnight.
- Place salmon in the oven for 8-10 minutes, or until fully cooked through.
- In a small mixing bowl, combine dressing ingredients. Whisk well until well blended.
- Once salmon is done, let cool for 5 minutes.
- Place all ingredients in mixing a serving bowl of choice. Drizzle dressing over salad, mix and serve!
Serve with dressing
*This recipe was updated June, 2017.
Thai Ginger Basil Arugula Salmon Salad
Let’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!
In this recipe:
I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a
Warm Harvest Salad with Honey Walnut Vinaigrette
- 1 apple, chopped
- 1 sweet potato, chopped
- 1 white or red onion, sliced
- 1/3 cup golden raisins
- 1/3 cup chopped walnuts
- 3 cups fresh organic spinach or kale, more as desired
Honey Walnut Vinaigrette
Warm Harvest Salad with Honey Walnut Vinaigrette
This Grilled Peach, Crab and Avocado Salad with Peach Dressing is Summer appetizer perfection! It’s such a great low-carb summer side to serve this season. It’s Paleo and gluten and dairy-free too
Grilled Peach Salad with Crab
The flavors on this Grilled Peach and Crab and Avocado Salad are so delicious! It’s light and the perfect summer time meal. It’s easy to throw together for a quick appetizer for a dinner party, or to serve as a light main dish.
This salad is grain-free, dairy-free, egg-free, and low-carb! That means this is the perfect allergy friendly salad for entertaining! If you need to leave out the crab for a seafood allergy, that’s totally fine. You can substitute in extra grilled peaches or avocado to make it heartier.
- Red Onion
- Crab Meat
- Lime Juice
- Salt and Pepper
If you like this simple summer time dish, check out these others:
- Cucumber Avocado Gazpacho with Shrimp
- Bruschetta Chicken
- Gluten-Free Chicken Caesar Pasta Salad
- Chopped Antipasto Salad with Chicken
If you like this salad recipe, check out these others:
Grilled Peach, Avocado, and Crab Salad with Avocado & Peach Dressing
- 1 cup organic arugula (or more depending on how many you are serving)
- 1 Hass avocado, diced
- 1 red onion, thinly sliced
- 2 peaches, pit removed, quartered, and grilled
- 6 oz. lump crab meat
Grease a grill or grill pan and grill for 3-5 minutes on each side, until well caramelized.
In a high speed blender, peach ingredients and blend until smooth. Taste and adjust seasoning as desired.
Place arugula, grilled peaches, and avocado on serving platter of choice. Top with crab meat and a drizzle of peach dressing! Serve with more dressing on the side.
- *Store leftover dressing in an air-tight container for up to one week.
- **If using a high-speed blender, you do not need to peel the peaches for the dressing!
- *** Substitute crab meat for grilled shrimp or protein of choice, if desired!
Grilled Peach, Avocado, and Crab Salad with Peach Dressing
This Homemade Strawberry Vinaigrette adds such delicious flavor to any salad. The combination of fresh, local, sweet strawberries with tangy balsamic vinaigrette is salad dressing perfection. This vegan salad dressing is also Paleo friendly and will be loved by all!
Strawberry Vinaigrette Recipe
This vinaigrette screams summertime! Made with fresh strawberries, tart balsamic vinegar and salt and fresh ground black pepper to round it all out it will be perfect for a spring or summer salad! I also like to use it as a marinade for chicken of for a tart and sweet dip for fruits or veggies.
It’s a great way to use up all those fresh, ripe strawberries! They can be slightly overripe, just be sure to test a strawberry from your batch to make sure it tastes good on it’s own.
How to use this Berry Vinaigrette:
- It works well as a salad dressing when you want a little sweet with your savory salads
- Use it as a marinade for chicken
- Add to to fruit salad
- Use it as a dip
If you like this strawberry recipe, check out these others:
- Gluten Free Strawberry Shortcake (with dairy free whipped cream)
- Strawberry and Mango Salsa Chicken
- Strawberry and Cream Overnight Oats (Gluten-Free & Vegan)
- Chia Honey Lime Fruit Salad
- Add all ingredients to a blender and blend until smooth. Season to taste with salt and pepper.
- Store in a refrigerator for up to 2 days.