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Overhead shot of a large casserole dish filled with golden-brown gluten-free cornbread stuffing, garnished with fresh herbs and bright orange zest. A serving spoon rests in the top corner of the dish.

Gluten-Free Cornbread Stuffing with Orange Zest and Herbs

Patricia Granek
This gluten-free cornbread stuffing combines soft, slightly sweet cornbread with savory herbs, ornage zest, tender vegetables, and a crisp, golden top. Made with simple ingredients, no flour, and easy dairy-free options, it’s the perfect addition to your holiday table or a comforting side dish for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American, Gluten-free
Servings 6 servings
Calories 66 kcal

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
Step-By-Step ImagesScroll back for process images and recipe tips!

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

For best results, we recommend you make our gluten-free cornbread for this recipe (dairy-free option).
9x12 pan: For larger crowds, double the recipe and reduce the broth by ½ cup.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered with foil at 350°F to maintain moisture.
Recipe Tip:
  • 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.
Make Ahead: You can make this recipe a day in advance. Assemble the stuffing, then before baking, cover with foil or plastic wrap and place in the fridge. When ready to serve, bake it as instructed. 

Nutrition

Serving: 1servingCalories: 66kcalCarbohydrates: 5gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 61mgSodium: 534mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 459IUVitamin B12: 0.1µgVitamin C: 13mgCalcium: 39mgIron: 1mgZinc: 0.4mg
Tried this recipe? I’d love to hear how it turned out in the comments !