Gluten Free Cornbread Stuffing
Gluten Free Cornbread Stuffing is a super simple recipe full of flavors of traditional stuffing.
You can’t have Thanksgiving without stuffing in my opinion. Either your a stuffing lover or you’re not. If you’re reading this now I suspect you most certainly are. If you’re looking for an amazingly wonderful gluten free stuffing recipe, you’ve come to the right place. 🙂
I’ve always been very picky about stuffing because I grew up with a grandmother who would make a really delicious Italian sausage stuffing that is out of this world amazing. Her stuffing was the only one I would eat. My mother makes it now and it is fabulous but more work than I wanted to give myself. (I think I will save grandma’s recipe for my cookbook!) So to make life easy, I chose to remove any meat in this stuffing which makes a simple recipe even easier once your cornbread is made. You can obviously use any cornbread you like, but of course I used the pumpkin cornbread recipe I just posted a few days ago. Now in case you’re wondering, this stuffing does not taste like pumpkin much at all. Because of the additional flavors and spices, the slight pumpkin flavor is not prevalent. You could also make the pumpkin cornbread recipe and simply remove the pumpkin if you like.
My kids are not stuffing fans, but the hubby and I are. This recipe is using just half of my pumpkin cornbread recipe. You can certainly just double the ingredients here for the stuffing and use the entire cornbread recipe.
Gluten Free Cornbread Stuffing
Ingredients
- 4 cups cubed gluten free cornbread (about 1/2 recipe)
- 1 tablespoon butter
- 1 garlic minced
- 1/2 cup diced celery
- 1 cup chopped onion
- 1 egg beaten
- 1 cup chicken broth
- 2 tablespoons fresh chopped cilantro
- 3 teaspoons dried Italian seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place cubed cornbread onto a baking sheet and let dry for 24 hours on counter.
- Preheat oven to 350 degrees.
- Spray an 8 by 8 baking dish with nonstick cooking spray.
- In a skillet melt butter and saute garlic, onion and celery. Cook until onion is translucent.
- Add all remaining ingredients to a bowl and stir to combine.
- Bake for 30 minutes.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
For Thanksgiving this year I made alternative options for myself and those who were trying to be more calorie/carb/sugar conscience. The cornbread stuffing was one of them and WOW was it good! I compared the carbs to stove top, which everyone else got, and this was 50% less. Will most likely make this for everyone next time. I ended up putting my cornbread cubes in the oven to toast a bit as they just didn’t feel quite dry enough even after sitting out for 24 hours but otherwise made everything per the recipes.
My kids love stuffing. Love the addition of cilantro in yours! I made gluten-free cornbread stuffing with mushrooms recently for our pre-Thanksgiving dinner. Next time, I’ll have to toss in some cilantro.
Thanks Jeanette! My kids aren’t mushroom fans but hubby and I are, yours sounds wonderful!
Thank you! Stuffing is one of my favorite dishes i eat 1x year at T-giving. I hope I can find GMO=free Organic corn stuffing. Sometimes it’s hard to find, but worth avoiding the pesticides in GMOs. =)