Gluten Free Stuffing
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Gluten Free Stuffing has all the flavor of traditional cornbread stuffing, without the gluten! It’s the perfect easy side dish for Thanksgiving dinner or any gluten free meal!
When you have a family member that’s gluten intolerant, planning your Thanksgiving menu might seem like a daunting task. But it doesn’t have to be! My brother was diagnosed gluten intolerant in 2012 and my family has now perfected the gluten free Thanksgiving menu!
Today is day two of Thanksgiving week on the blog and guess what? All 6 recipes that I’m sharing this week are gluten free! You can literally plan an entire gluten free menu just from these recipes. Let’s take a look at what we’ve got on the menu!
- Monday: Stuffed Acorn Squash with Brussels Sprouts and Cranberries
- Tuesday: Gluten Free Cornbread Stuffing
- Wednesday: The BEST Smoked Turkey Breast
- Thursday: Pecan Bacon Blue Cheese Green Beans
- Friday: Slow Cooker Creamed Corn
- Saturday: Butternut Squash Risotto
This gluten free cornbread stuffing recipe is the same stuffing recipe that my family has been making for decades. We simply swapped in gluten free white bread and gluten free cornbread.
The key to the perfect gluten free stuffing? The bread to liquid ratio. Gluten free baked goods tend to dry out more than their glutenous counterparts. So for this recipe, I add more chicken broth than my families traditional stuffing recipe.
Over the years I’ve found that stuffing preferences can really vary from family to family. The stuffing I grew up on was more on the dry side, while Kurt’s family stuffing is more on the wet side. The great thing about this gluten free stuffing recipe is that it can easily be adjusted to your taste preferences.
Prefer an extra moist stuffing? Add more chicken broth. Looking for a drier stuffing, use less chicken broth. It’s easy to check the stuffing while it’s baking to adjust the liquid ratio as necessary.
Want to make this gluten free stuffing vegetarian as well? No problem! Simply use vegetable broth instead of chicken broth to make the recipe.
This gluten free stuffing recipe is both versatile and flavorful! Make it your own and serve it at Thanksgiving, Friendsgiving or your next holiday meal. It’s also easy enough to make as a side dish for dinner throughout the year. Just be sure if you’re only making it for 4-6 people that you cut the recipe in half!
How to make Gluten Free Stuffing
Prepare the gluten free cornbread.
- Either prepare gluten free cornbread from scratch or purchase a boxed gluten free cornbread mix to make at home. Either way, I recommend making the gluten free cornbread the night before preparing the stuffing.
- If preparing the gluten free cornbread from scratch, use the following recipe.
- Combine gluten free flour, cornmeal, sugar, baking powder and salt in a large bowl.
- In a small mixing bowl, combine melted & cooled butter, whisked eggs and milk.
- Add the wet ingredients to the dry ingredients and stir to combine all of the ingredients.
- Spread the cornbread batter into two greased 8″x8″ baking dishes.
- Quick tip! Never use “baking” cooking spray when making gluten free recipes, as it contains flour. I recommend an avocado or olive oil cooking spray to grease the baking dishes.
- Place both dishes of cornbread into the oven at 400°F for 20-25 minutes.
Prepare the gluten free stuffing.
- Slice a loaf of gluten free white bread into cubes.
- Place the cubes of bread in even layers on two baking sheets and into a 350°F oven for 8-10 minutes to toast.
- Melt butter in a large pot on the stove over medium high heat.
- Add onion and celery to the pot and sauté the veggies for 4-5 minutes.
- Add salt, pepper, minced garlic, sage and thyme to the pot and sauté for an additional 1-2 minutes.
- Pour one cup of broth into the pot and simmer for 6-8 minutes.
- Slice the cornbread into cubes and add them to the pot.
- Add the toasted cubes of gluten free white bread to the pot, along with 2 whisked eggs and 5 cups of chicken broth.
- Toss everything together, then transfer to a roasting pan or large casserole dish.
- Bake in the oven at 350°F for 45-55 minutes.
How big should stuffing cubes be?
This is totally a personal preference. I cut my stuffing cubes into approximately 1 inch squares. If you prefer a smaller cube, like what comes in most bagged stuffing mixes, you can cut the cubes in 1/4″ or 1/2″ cubes.
Preferred brands of Gluten Free Bread, Flour and Cornbread Mix
- Gluten Free Bread
- Refrigerated, fresh or frozen gluten free white bread can be used in this recipe. If using frozen bread, be sure to add time when toasting the bread cubes. An extra 5 minutes should do the trick!
- I’ve used Udi’s Gluten Free White Sandwich Bread, Schar Artisan Gluten Free White Bread and Little Northern Bakehouse Wide Sliced Gluten Free White Bread to make this gluten free stuffing. These all worked great, but if you have a preferred gluten free white bread you use on a regular basis, feel free to use that brand instead.
- Gluten Free Flour
- Gluten Free Cornbread Mixes
- For an easy shortcut when making this gluten free stuffing, buy a bag of gluten free cornbread mix to make at home.
- I’ve used Bob’s Red Mill Gluten Free Cornbread Mix and ALDI Live GFree Cornbread Mix over the years and both worked great.
- Take note that some cornbread mixes contain more sugar than others. For instance, the ALDI Live GFree Cornbread Mix contains more sugar than cornmeal or flour. Thus, it’s going to give a sweeter flavor to the cornbread and therefore the stuffing recipe.
Can you cook gluten free stuffing in a turkey?
Yes! Instead of baking this stuffing in the oven, you can easily stuff it in a turkey and roast it, just like you would with any other stuffing recipe.
Looking for more gluten free Thanksgiving recipes?
In addition to all of the delicious recipes I’ve linked to above, be sure to check out these classic blog favorites!
- Garlic Herb Bacon Wrapped Turkey Breast
- Mashed Sweet Potatoes
- Roasted Butternut Squash Spinach Kale Salad
- Gluten Free Sweet Potato Brownies
- Maple Roasted Brussels Sprouts & Apples
Gluten Free Stuffing
Gluten Free Cornbread
- 2 cups gluten free flour blend
- 2 cups cornmeal
- ½ cup sugar
- 2 tbsp baking powder
- 1 tsp salt
- ½ cup butter, melted & cooled
- 4 eggs
- 2 cups milk
Gluten Free Stuffing
- 1 loaf gluten free white bread
- 2 tbsp butter
- 1 cup onion, diced
- 1 cup celery, chopped
- 1 tbsp dried sage
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 cups chicken broth
- 2 eggs, whisked
Gluten Free Cornbread
- Preheat the oven to 400°F.
- Combine the gluten free flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
- In a small bowl, combine the butter, eggs and milk.
- Add the wet ingredients to the dry ingredients and combine.
- Spread the cornbread mixture into two greased 8" x 8" baking dishes.
- Bake for 25-30 minutes.
Gluten Free Stuffing
- Turn the oven temperature down to 350°F.
- Slice the gluten free bread into cubes.
- Place in an even layer on 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 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.
- Simmer for 6-8 minutes.
- Slice the cornbread into cubes.
- Add the cornbread to the vegetables, along with the toasted bread cubes.
- Add the whisked 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.
- If using frozen gluten free bread, add at least 5 minutes to the time for toasting the bread cubes.
- If you prefer a moister stuffing, add an additional 1-2 cups chicken broth. I recommend checking midway through the baking time to see if the stuffing is to the texture of your liking before adding more broth than the recipe calls for.
- Instead of baking this gluten free stuffing, it can also be stuffed in a turkey for roasting.
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