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.

How do you make gluten free dressingGluten 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!

Gluten free cornbread dressing

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.

  1. 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.
  2. Cook off your aromatics
  3. Whisk together the wet ingredients
  4. Combine with dried cornbread, herbs, dried fruit.
  5. Bake uncovered for 30 minutes!

Watch the video:

Best gluten free stuffing recipe

Check out these other Thanksgiving recipes:

Gluten Free Cornbread Stuffing

Prep Time 00:05 Cook Time 00:50 Serves 8

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

Directions

  1. Bake cornbread, using this recipe, if possible the day before. If using store-bought cornbread or a different homemade recipe please see notes below.
  2. 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.
  3. Pre-heat oven to 350ºF, if not already on, and grease an oven safe dish at least 8” x 8” big (see note).
  4. Over medium heat, add butter to a skillet and cook onion and celery until beginning to soften, about 5-7 minutes.
  5. Add garlic, sage and thyme and cook for 30 seconds. Remove from heat and let cool slightly.
  6. 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)
  7. Pour into a the greased dish and bake at 350ºF for 30 minutes until the top is lightly toasted.

Recipe Notes

  1. If using store bought cornbread, you’ll want to buy one baked in an 8x8 pan, or about 6-7 cups of cornbread crumbles.
  2. 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.
  3. 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"!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Harvest Salad with Maple Balsamic Dressing (Video)

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!

Winter Kale Salad Recipe in bowlHarvest 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!

Maple Balsamic Dressing

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?

Harvest Salad with Maple Balsamic Dressing pouring

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

Prep Time 00:10 Cook Time 00:40 Serves 4

Ingredients

    Salad

    Maple Balsamic Dressing

    Directions

    1. Preheat oven to 400°F and line a baking sheet with parchment paper.
    2. Slice kabocha squash and toss with olive oil and spread across a lined baking sheet.
    3. Roast squash for 30-40 minutes until fork tender. Remove and set aside.
    4. In a blender combine all dressing ingredients and blend until smooth.
    5. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
    6. Massage kale with olive oil for 1-2 minutes.
    7. Assemble salad: kale, squash, pomegranate seeds, toasted pecans. Top with dressing and serve.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

     

    healthy-holiday-sides-update

    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! 

    Sriracha Lime Chicken Chopped Salad [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!

    Sriracha Lime Chicken Chopped Salad - Lexi's Clean Kitchen

    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.

    Sriracha Lime Chicken Chopped Salad - Lexi's Clean Kitchen

    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 - Lexi's Clean Kitchen

    Sriracha Lime Chicken Chopped Salad

    Prep Time 10 min Cook Time 15 min Serves 4

    Ingredients

      Sriracha Lime Chicken

      Salad

      • 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

      Lime Vinaigrette

      Directions

      • 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!

      Recipe Notes

      *Nutrition info per serving: 373 calories, 38 grams of protein, and 30 carbohydrates*
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      My go-to Lemon Vinaigrette

      The official first day of Summer is TOMORROW. Where did the year go? School is ending, and I’m getting ready for a blog-filled summer bringing you tons of recipes that I think you all will absolutely love. Starting with today! Today’s Healthy Food Friday with American Express is all about lemons and my go-to salad dressing! 

      Earlier this week I took a vote on my Facebook Page (if you’re not following me there, you should totally come hang), looking for which lemon recipe you guys wanted to see. The options were: Strawberry Lemonade, my go-to Salad Dressing, Lemon Curd, and Lemon Cookies. While two were in the top, it seems you guys love lemons as much as I do right now, so I’m thinking they will all need to appear in the upcoming weeks!

      I often start my mornings off with a glass of warm water with lemon. Lemons are amazing and provide so many health benefits. Plus, they often add the perfect flavor to a dish. Win-win all around.

      The Benefits of Lemons

      I decided to start off with a favorite of mine. The past few weeks have been all about the BBQ and light side dishes. I’ve been getting tons of local spinach from the farm, and have been making salads left and right. This is my go-to dressing that I whip up in under 4 minutes to dress our salads with! 

      P.S. For my Instagram fam, here is the salad chopper I was telling you about! Find it here.

      My go-to Lemon Vinaigrette

       

      [yumprint-recipe id=’167′] 

      My go-to Lemon Vinaigrette

      My go-to Lemon Vinaigrette

      Lemonrecipes1Row One: Lemon Blueberry Muffins / Lemon Roasted Chicken with Capers, Garlic, and Artichokes / Lemon Basil Shrimp Salad

      Row Two: Lemon Poppyseed Protein Pancakes / Ginger Infused Honey Lemonade Cocktails

      Aroundtheweb

      Lemon Mint Detox Water from Rhubarb and Honey

      Lemon Garlic Hummus from Nosh and Nourish

      Lemon Meringue Coconut Macaroons from Kitchen-Tested

      Rosemary Chicken Breasts from The Lemon Bowl

      Lemon Raspberry Chia Pudding from The Healthy Maven

      Mediterranean Zucchini Noodle Pasta from The Roasted Root

      Lemon Salmon Kebobs from Fit Foodie Finds

      Preserved Lemons from This American Bite

      Lemon Poppyseed Muffins from A Girl Worth Saving

      Lemony Green Sorrel Smoothie from With Food + Love

      Lemon Herb Slow Cooker Chicken from Cupcakes and Kale Chips

      Lemon Vanilla Almond Pound Cake from An Edible Mosaic

      Lemon Thyme Lamb Chops from View From Great Island

      Grain-Free Meyer Lemon Bars from Tasty-Yummies

      I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

       How do you reap the benefits of lemons?

      Thai Ginger Basil Arugula Salmon Salad

      Thai Ginger Basil Salmon Salad {Whole30 compliant, dairy-free, paleo, grain-free} | Lexi's Clean Kitchen

      This Thai Ginger Basil Arugula Salmon Salad takes less than twenty minutes to throw together and is loaded with delicious fresh and bright flavors!

      Thai Ginger Basil Salmon Salad | Lexi's Clean Kitchen

       

      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

      Prep Time 10 min Cook Time 8 min Serves 3

      Ingredients

        Marinade

        Everything Else

        • 1 lb. wild salmon
        • 3 cups fresh arugula
        • 1 cucumber, sliced thin
        • 1/2 cup fresh basil

        Ginger Dressing

        Directions

        1. Preheat oven to high broil. Line a sheet tray with parchment paper and set aside.
        2. 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.
        3. Place salmon in the oven for 8-10 minutes, or until fully cooked through.
        4. In a small mixing bowl, combine dressing ingredients. Whisk well until well blended.
        5. Once salmon is done, let cool for 5 minutes.
        6. Place all ingredients in mixing a serving bowl of choice. Drizzle dressing over salad, mix and serve!

        Serve with dressing

        Recipe Notes

        *This recipe was updated June, 2017.

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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        Warm Harvest Salad with Honey Walnut Vinaigrette

        HHRLet’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!

        Warm Harvest Salad with Walnut Honey Vinaigrette

        Warm Harvest Salad with Walnut Honey Vinaigrette 

        [yumprint-recipe id=’88’]Warm Harvest Salad with Walnut Honey Vinaigrette

         In this recipe:

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         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

        Ingredients

        • 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

        Directions

      • 1. Preheat oven to 400
      • 2. Line baking sheet with parchment paper or slipat
      • 3. Chop apples, sweet potato, and onions
      • 4. Place on baking sheet and roast for 40 minutes until soft and tender
      • 5. In a high speed blender, combine all dressing ingredients
      • 6. Arrange spinach in a salad bowl
      • 7. Add roasted veggies, apple, walnuts, and golden raisins
      • 8. Drizzle with dressing and serve!
      • Recipe Notes

      • Golden Raisins for Cranberries
      • Walnuts for Almonds
      • Spinach for Kale
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!