Gluten Free Cranberry Butternut Squash Cornbread Stuffing
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Roasted butternut squash and cranberries give a burst of flavor to this slow cooked gluten free cornbread stuffing recipe!
Although technically “Thanksgiving Week”on the blog ended last week, I had to throw in one more bonus Thanksgiving recipe before the big dinner!
And what a bonus it is! If you’ve been looking for the perfect gluten free stuffing recipe, look no further!
I added rich & creamy roasted butternut squash and fresh, tart cranberries to this gluten free cornbread stuffing for a delicious combination of flavors and a burst of beautiful color throughout the dish!
I slow cooked this stuffing in the Wonderbag, making it the perfect dish to prepare first thing on Thanksgiving morning, then put it in the bag, set it aside and let it slow cook all day.
This also saves valuable oven space for things like Garlic Herb Bacon Wrapped Turkey Breast, Rosemary Blue Cheese Mashed Potatoes and Portobello Mushroom Brussels Sprout Casserole!
Gluten Free Cornbread Stuffing Ingredients
- Gluten Free Cornbread
- 2 cups gluten free flour
- 2 cups cornmeal
- 2 tbsp baking powder
- 1 tsp salt
- ½ cup sugar
- ½ cup butter (melted & cooled)
- 4 eggs
- 2 cups milk
- 3 cups butternut squash (peeled & diced)
- 4 tbsp olive oil (divided)
- 2 tsp kosher salt (divided)
- 2 tsp ground black pepper (divided)
- 2 tbsp butter
- 1 cup white onion (diced)
- 1 cup celery (diced)
- 1 cup cranberries
- 1 tbsp fresh sage (chopped)
- 4 cups vegetable broth
Preheat the oven to 400°F.
Prepare the gluten free cornbread.
In a large bowl, combine the gluten free flour, cornmeal, baking powder, salt and sugar.
In a small bowl, combine the melted butter, eggs and milk.
Add the wet ingredients to the dry ingredients and stir to combine.
Spread the cornbread mixture into a greased 9 x 13 inch baking dish.
Place in the oven for 30-35 minutes.
In the meantime, prepare the squash.
Place the butternut squash on a foil-lined baking sheet and drizzle the olive oil over the squash. Sprinkle 1 tsp salt and 1 tsp pepper on top.
Place in the oven with the cornbread and roast for 15-20 minutes.
Once the cornbread and squash are cooked, remove from the oven and set the squash aside.
Allow the cornbread to cool then slice into cubes and set aside.
Add the remaining 2 tbsp olive oil & 2 tbsp butter to a large pot on the stove over medium heat. Once the butter is melted, add the onion, celery and cranberries, cook 7-9 minutes.
Add the remaining 1 tsp salt and pepper, and sage.
Add the roasted squash and cornbread to the pot. Gently stir to combine.
Cover with the vegetable broth and bring to a boil.
Cover the pot with a tight fitting lid and place in the Wonderbag.
Close the Wonderbag tightly and let the stuffing slow cook in the bag for 4-6 hours.
Open the bag after 4-6 hours, remove the lid and voila!
Seriously flavorful, moist & delicious stuffing, right out of the bag!
The Wonderbag is sold on Amazon (oh hey Amazon Prime 2 day shipping!) so there’s still plenty of time to get your hands on one before Thanksgiving dinner!
Gluten Free Cranberry Butternut Squash Cornbread Stuffing
Ingredients
Gluten Free Cornbread
Stuffing
- 3 cups butternut squash, peeled & diced
- 4 tbsp olive oil, divided
- 2 tsp kosher salt, divided
- 2 tsp ground black pepper, divided
- 2 tbsp butter
- 1 cup white onion, diced
- 1 cup celery, diced
- 1 cup cranberries
- 1 tbsp fresh sage, chopped
- 4 cups vegetable broth
Instructions
- Preheat the oven to 400°F.
- Prepare the gluten free cornbread.
- In a large bowl, combine the gluten free flour, cornmeal, baking powder, salt and sugar.
- In a small bowl, combine the melted butter, eggs and milk.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Spread the cornbread mixture into a greased 9 x 13 inch baking dish.
- Place in the oven for 30-35 minutes.
- In the meantime, prepare the squash.
- Place the butternut squash on a foil-lined baking sheet and drizzle the olive oil over the squash. Sprinkle 1 tsp salt and 1 tsp pepper on top.
- Place in the oven with the cornbread and roast for 15-20 minutes.
- Once the cornbread and squash are cooked, remove from the oven and set the squash aside.
- Allow the cornbread to cool then slice into cubes and set aside.
- Add the remaining 2 tbsp olive oil & 2 tbsp butter to a large pot over medium heat, once the butter is melted, add the onion, celery and cranberries, cook 7-9 minutes.
- Add the remaining 1 tsp salt and pepper, and sage.
- Add the roasted squash and cornbread to the pot, gently stir to combine.
- Cover with the vegetable broth and bring to a boil.
- Cover the pot with a tight fitting lid and place in the Wonderbag.
- Close the Wonderbag tightly and let the stuffing slow cook in the bag for 4-6 hours.
Nutrition Facts
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