Gluten Free Sweet Potato Stuffing
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The most delicious and easy Gluten Free Stuffing Recipe made with gluten free cornbread, white bread and sweet potatoes, perfect for Thanksgiving!
Today, I’m so excited to share my first new Thanksgiving recipe of the year!
But don’t worry, I’m not going to go totally Thanksgiving on you yet, that’s what “Thanksgiving Week” next week is for!
I did, however, want to get this seriously delicious Gluten Free Stuffing recipe on the radar of all of my gluten free friends!
Over 5 years ago my brother was diagnosed with Celiac Disease and no longer able to eat gluten, so our family holiday menu had to change. The first thing we switched up was the stuffing, bread + cornbread = a lot of gluten!
After years of testing out different gluten free stuffing recipes both at home, and on the blog, I can now say that I’ve officially made the best gluten free stuffing ever!
This gluten free stuffing is moist, flavorful and it’s easy to make!
Gluten Free Stuffing Ingredients
- 2 (8″ x 8″ pans) prepared gluten free cornbread
- 1 loaf gluten free white bread
- 2 tbsp butter
- 3 cups sweet potatoes (peeled & diced)
- 1 cup celery (chopped)
- 1 cup onion (diced)
- 4 cloves garlic (minced)
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 cups chicken or vegetable broth (divided)
- 2 eggs (whisked)
Gluten Free Stuffing Instructions
Prepare the gluten free cornbread. I prepared two boxes of ALDI LiveGFree Gluten Free Cornbread mix according to the package directions, which resulted in two 8″ x 8″ pans of gluten free cornbread. (This can be prepared the day before Thanksgiving.)
Preheat the oven to 350°F.
Slice the gluten free bread into cubes. Place in an even layer on one or two baking sheets and place in the oven for 8-10 minutes. Set aside.
Place a large pot on the stove over medium heat. Add the butter.
Once the butter has melted, add the sweet potatoes, celery and onion.
Saute 4-5 minutes, then add the garlic, sage, thyme, salt and pepper, saute 1-2 minutes, then pour 1 cup of the chicken or vegetable broth into the pot.
Bring to a boil and cook until the sweet potatoes are almost tender, 6-8 minutes.
Slice the cornbread into cubes. Add to the vegetables with the toasted bread cubes.
Add the eggs and remaining chicken, or vegetable, broth. Toss together and transfer to a roasting pan.
Place in the oven and bake for 45 – 55 minutes.
Easy as that, this gluten free cornbread stuffing recipe will delight everyone at your Thanksgiving or Friendsgiving dinner table, whether they’re gluten free or not!
Complete your gluten free Thanksgiving dinner menu with these recipes for Maple Apple Brussels Sprouts, Sweet Potato Soup, Garlic Herb Bacon Wrapped Turkey Breast, Butternut Squash Risotto and Mashed Sweet Potatoes!
Gluten Free Sweet Potato Stuffing
Ingredients
- 2 8 inch x 8 inch pans prepared gluten free cornbread
- 1 loaf gluten free white bread
- 2 tbsp butter
- 3 cups sweet potatoes, peeled & diced
- 1 cup celery, chopped
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 cups vegetable broth, divided
- 2 eggs, whisked
Instructions
- Prepare the gluten free cornbread. I prepared two boxes of ALDI LiveGFree Gluten Free Cornbread mix according to the package directions, which resulted in two 8 inch x 8 inch pans of gluten free cornbread.
- Preheat the oven to 350°F.
- Slice the gluten free bread into cubes.
- Place in an even layer on one or two baking sheets and place in the oven for 8-10 minutes, remove from the oven and set aside.
- Place a large pot on the stove over medium heat, add the butter.
- Once the butter has melted, add the sweet potatoes, celery and onion.
- Saute 4-5 minutes, then add the garlic, sage, thyme, salt and pepper, saute 1-2 minutes, then pour 1 cup of the chicken or vegetable broth into the pot.
- Bring to a boil and cook until the sweet potatoes are almost tender, 6-8 minutes.
- Slice the cornbread into cubes.
- Add to the vegetables with the toasted bread cubes.
- Add the eggs and remaining chicken or vegetable broth.
- Toss together and transfer to a roasting pan.
- Place in the oven and bake for 45 – 55 minutes.
Nutrition Facts
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