This gluten-free cornbread stuffing delivers perfect texture every time—crispy on the outside, tender and flavorful inside. It's the perfect prep-ahead side for a stress-free holiday table, made with homemade cornbread, fresh herbs, and a hint of orange.
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✋🏼E aí, pessoal! Hey there, friends!
If you’re new here, welcome! I’m Patricia, a mom of three who’s spent years perfecting recipes to fit our family’s gluten-free (and mixed-diet) lifestyle. I know how tough it can be to find recipes that work for everyone at the table—especially during the holiday season, when gluten-free dishes often get sidelined.
Today, I’m sharing my gluten-free cornbread stuffing—a recipe I’m so proud of because it solves one of the biggest pain points with gluten-free stuffing: texture. Forget mushy cubes or dry bites! This stuffing delivers crispy, golden edges, tender center, and a bright, citrusy twist (or secret addition) that rivals any traditional stuffing. Made with slightly sweet cornbread, fresh savory herbs, and tested substitutions, it’s the best cornbread stuffing for any Thanksgiving dinner or holiday gathering.
If you’re looking for other crowd-pleasers for your table, you might also love our make-ahead Gluten-Free French Toast Casserole, Gluten-Fee Beef Brisket Stew, or Loaded Potato Bowls (perfect for leftovers!).
Stuffing has always been one of my favorite holiday dishes. Growing up, my sister and I would make it together for family gatherings, and I loved everything about it—the warm, comforting flavors and how it brought everyone together. But when I went gluten-free, I thought I’d have to give it up. This recipe changed that. It’s not only a perfect comforting side dish but one that everyone—gluten-free or not—loves.
👪Why You'll Love This Recipe
- Reliable Results, Every Time: No more soggy stuffing! By properly drying our gluten-free cornbread cubes and carefully adding the right amount of broth, you get a stuffing that’s crispy on top and tender in the center—just like traditional stuffing.
- Gluten-Free Without Compromise: Our recipe isn’t just “good for gluten-free”—it’s really good. The slightly sweet homemade cornbread pairs with savory herbs for a flavor so balanced everyone at your table will love it.
- Perfect for Mixed Diet Crowds: We tested flax eggs and dairy-free butter to ensure the recipe works without crumbling
- Stress-Free Make-Ahead Recipe: Bake the cornbread ahead of time or prep the stuffing the night before—no last-minute scrambling. This recipe works for your schedule so you can enjoy the day with your family.
🌽Ingredient Notes
This gluten-free cornbread stuffing is all about getting the texture just right—crispy edges, tender bites, and a light, slightly sweet cornbread flavor that works for any holiday season. Every ingredient was carefully chosen to deliver the best cornbread stuffing for your holiday table or family gathering. Here’s what you need:
- Gluten-Free Cornbread: I used and recommend our homemade gluten-free cornbread. It has the perfect balance of sweetness and structure, making it ideal for stuffing. Cutting it into 1-inch cubes and letting it dry overnight (or toasting on a sheet pan) ensures it soaks up moisture beautifully without turning mushy—something most gluten-free bread struggles with.
- Olive Oil (or Butter): I prefer olive oil for a dairy-free option, but melted butter adds that rich, classic flavor we associate with traditional stuffing. Either way, it helps sauté the aromatics perfectly.
- Fresh Onion and Celery: These are the foundation of any good, comforting side dish. Onions add a savory depth that complements the sweetness of the cornbread, while celery brings a light crunch and freshness.
- Fresh Garlic: I always recommend fresh garlic. Garlilc ties all the flavors together with a subtle kick. It’s a small ingredient that makes a big difference in building flavor.
- Sage, Thyme, and Rosemary: This trio of fresh herbs delivers those classic stuffing aromas that belong on every holiday table. They add savory, earthy notes that pair perfectly with the cornbread’s light sweetness. Tip: Fresh herbs work best, but dried can be used if needed.
- Chicken Broth or Vegetable Broth: I use chicken broth for a deeper flavor, but vegetable broth keeps this vegan-friendly. Either way, the best way to keep the stuffing moist without getting soggy is by using the right amount of broth.
- Fresh Orange Juice and Zest: A surprising but subtle addition! The fresh orange juice adds a bright, slightly sweet note that balances the savory herbs and rich broth, while the zest brings a pop of citrusy aroma.
- Egg: An egg binds everything together for a stuffing with a firmer texture. If you’re making a vegan version, you can skip it—this recipe still holds up beautifully without it.
- Fresh Parsley (Optional):A sprinkle of parsley at the end adds color, freshness, and that final "finished" touch for your holiday table.
Full quantities are listed in the recipe card below.
⚠️ Celiac Safety Tip: Always check your broth, butter, and dried herbs for potential cross-contamination with gluten. Stick to trusted brands and look for certified gluten-free labels to keep this recipe safe.
🔁Ingredient Substitutions
Cooking for a family with diverse dietary needs has taught me the importance of flexibility in recipes. Here are some substitutions to accommodate various preferences or ingredient availability:
- Cornbread: If you're short on time, store-bought gluten-free cornbread works in a pinch. Ensure it's certified gluten-free to avoid cross-contamination. Look for a gluten-free flour cornbread mix that’s sturdy and not too crumbly, we love Bob's Red Mill GF cornbread mix.
- Broth: While I prefer using chicken broth for its rich flavor, vegetable broth is a great alternative for a vegetarian version.
- Butter: To keep this recipe dairy-free, substitute butter with olive oil or a dairy-free margarine. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for 5 minutes, then use it in place of the egg in this recipe.
- Egg: For an egg-free option, consider using a flaxseed meal mixed with water as a binding agent.
👩🏽🍳Step-By-Step Instructions
Step 1: Make your Cornbread
If you already have gluten-free cornbread, skip this step.
Bake a batch of your favorite gluten-free cornbread (I recommend using my gluten-free cornbread recipe for the best results). Let it cool completely, then cut it into 1-inch cubes. For best texture, bake the cornbread a day ahead and let it dry out slightly.
Step 2: Dry the Cornbread Cubes
Preheat your oven to 350°F (175°C). Spread the cornbread cubes out on a sheet pan in a single layer. Bake for 10-15 minutes, stirring halfway through, until the cubes feel slightly dry but not browned.
Chef Note: Drying the cornbread helps it soak up the broth without turning mushy, so don’t skip this step.
Step 3: Cook the Vegetables
Heat olive oil (or dairy-free butter) in a large skillet over medium heat. Add the onion and celery and sauté for about 5-7 minutes, until they’re softened. Stir in the garlic, sage, thyme, rosemary, salt, and pepper. Cook for another 1-2 minutes, just until everything is fragrant.
Step 4: Mix the Stuffing
Combine the dried cornbread cubes, cooked vegetables, and parsley in a large mixing bowl. Then, add your broth, orange juice, orange zest, and eggs in a separate small bowl or measuring cup. Whisk well until it is well combined.
Slowly pour this mixture over the cornbread, tossing gently as you go. The cubes should be moistened but not soaked.
Tip: Add the broth mixture gradually. You want the stuffing to hold together without becoming mushy.
Step 5: Bake
Grease a 9x13-inch casserole dish and transfer the stuffing mixture into it, spreading it out evenly. Cover the dish with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and slightly crisp.
Step 6: Serve the Cornbread Stuffing
Let the stuffing rest for about 5 minutes before serving. If you’d like, garnish with fresh parsley or herbs for a pop of color.
💡Recipe Tips
- Rest the Stuffing: After mixing everything, let the stuffing sit for 10-15 minutes before baking. This gives the cornbread time to absorb the liquid, ensuring the texture is moist but not soggy. This little step makes a big difference for the best cornbread stuffing.
- Dry the Cornbread Well: For the best way to avoid mushy stuffing, dry the cornbread cubes in the oven first. Spread them on a sheet pan and bake until slightly crisp but not browned.
- Add the Broth Gradually: Gradually add the chicken broth (or vegetable broth). Too much liquid will make the stuffing fall apart. You want it moist, not soaked.
- Use Fresh Herbs: Fresh sage, thyme, and rosemary bring out those classic flavors we love on the holiday table. Dried herbs work in a pinch, but fresh makes this the best gluten-free cornbread stuffing.
- Crisp the Top: Bake the stuffing covered first, then uncover it for the last 10-15 minutes. This gives it a golden, slightly crisp top that’s perfect for a comforting side dish.
- Whisk the egg with the broth: Combining the egg and broth first helps distribute the moisture evenly and avoids dry or soggy patches.
⏲️ Meal Prep / Make Ahead Tips
Our gluten-free stuffing recipe is perfect for prepping ahead of time:
- Make it Ahead: Assemble the stuffing in a casserole dish, cover it, and refrigerate it unbaked for up to 2 days. When you’re ready, bake as directed.
- Baked or Unbaked?: If you’ve baked it ahead, store leftovers in the fridge and reheat covered with foil at 350°F for about 10-15 minutes. This keeps it moist without drying it out.
🍴Recipe Variations and Leftover Ideas
- Savory-Sweet Twist: Add a handful of dried cranberries or chopped roasted apples for a slightly sweet contrast to the savory gluten-free cornbread dressing. It’s perfect for those who love a touch of sweetness in their Thanksgiving stuffing.
- Southwestern Style: Mix in roasted green chilies, corn kernels, and a sprinkle of smoked paprika for a zesty spin on this gluten-free cornbread stuffing recipe. Serve with leftover turkey or shredded chicken for an easy meal.
- Make it Meatier: Add browned sausage or crispy bacon to the mix for a heartier stuffing that’s packed with flavor and protein. Cook the meat with the onions and celery to infuse even more flavor.
- Leftovers Muffins: Use leftover stuffing to make stuffing muffins! Press portions into a muffin tin, bake until crispy, and serve as an easy lunch with a fried egg or sweet cornbread crumbles on top.
🥡How To Store Cornbread Stuffing
Proper storage ensures your gluten-free cornbread stuffing stays fresh and safe to eat. After allowing the stuffing to cool to room temperature, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days.
- Freezing: For longer storage, place the cooled stuffing in a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to a month. When ready to use, thaw in the refrigerator overnight and reheat thoroughly before serving.
- Reheating: To maintain moisture, cover the stuffing with foil and reheat in a 350°F oven until warmed through. For a crisp top, remove the foil during the last 10 minutes of reheating.
I’m a busy mom of three who’s been cooking gluten- and dairy-free meals for years. As someone managing food allergies in a mixed-diet household, I focus on creating simple recipes with great texture and flavor that everyone can enjoy.
❔Recipe FAQ
Absolutely! You can assemble the stuffing a day ahead and store it in the refrigerator, unbaked. When you're ready to serve, bake it as directed, adding a few extra minutes if needed to ensure it's heated through.
The key is to add the broth gradually, ensuring the cornbread cubes are moistened but not drenched. Letting the mixture rest before baking allows the liquid to distribute evenly, resulting in a moist but not soggy stuffing.
Yes, you can substitute other gluten-free breads for the cornbread, but the texture and flavor will change slightly. For the best results, choose a sturdy bread (like a gluten-free flour blend loaf) and toast it on a sheet pan to ensure it holds up well to the broth and seasonings. That said, the slight sweetness of cornbread makes this recipe unique and gives it that classic stuffing flavor.
Absolutely! After baking, let the stuffing cool completely. Transfer it to an airtight container or wrap it tightly with foil and plastic wrap. You can freeze it for up to 1 month. When ready to serve, thaw it overnight in the refrigerator, then reheat in a casserole dish at 350°F. To keep the stuffing moist, cover it with foil for the first 15 minutes, then uncover it to crisp up the top.
🌟 Loved our gluten-free cornbread stuffing recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!
🥣What to Pair With Cornbread Stuffing
Pair this gluten-free cornbread stuffing with hearty mains like our Gluten-Free Beef Brisket Stew or light sides like Fresh Brazilian Vinaigrette for a balanced holiday table. For next-day meals, try incorporating leftovers into Loaded Potato Bowls or serve alongside our Creamy Mashed Potatoes for the ultimate comforting spread.
👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
Gluten-Free Cornbread Stuffing with Orange Zest and Herbs
Ingredients
- 1 loaf gluten-free cornbread (about 6 cups) cut into 1-inch cubes
- 2 tablespoon oil olive
- 1 tbso butter (dairy or dairy-free)
- 1 onion peeled and diced
- 5 chopped celery stalks (roughly 1 ½ cups)
- 3 garlic cloves diced
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary chopped (or ½ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups chicken broth (or vegetable broth)
- ¼ cup fresh orange juice
- 2 teaspoon orange zest
- 2 egg see recipe notes for sub
- ¼ cup fresh parsley
Instructions
- Prepare the Cornbread: Bake your favorite gluten-free cornbread and let it cool completely. Cut into 1-inch cubes. For best results, let it dry overnight.
- Dry the Cornbread: Preheat the oven to 350°F. Spread the cornbread cubes onto a sheet pan and bake for 10-15 minutes, until slightly dry but not browned.
- Cook the Vegetables: Heat olive oil (or butter) in a skillet over medium heat. Add the onion and celery; cook for 5-7 minutes, until softened. Stir in garlic, sage, thyme, rosemary, parsley, salt, and pepper; cook for another 1-2 minutes until fragrant.
- Mix the Stuffing: In a large mixing bowl, combine the dried cornbread cubes, cooked vegetables, and parsley (if using). Whisk the broth with the orange juice, orange zest, and eggs and gradually pour over the mixture, tossing gently to combine.
- Bake the Stuffing: Transfer to a greased 9x9-inch casserole dish, cover with foil, and bake at 350°F for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and slightly crisp.
- Serve: Let the stuffing rest for 5 minutes before serving. Garnish with extra parsley if desired.
Notes
- Gradually add the broth to avoid soggy stuffing, and let the mixture rest before baking to evenly absorb the moisture.
- Double the recipe and bake in two casserole dishes for larger gatherings.
- Use leftovers to make stuffing muffins or mix them into a savory breakfast hash.
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