Gluten Free Cornbread Stuffing is a Thanksgiving classic! This recipe is infused with fresh herbs and sweet butternut squash.
This Gluten Free Cornbread Stuffing is a soft and creamy with crispy crunchy edges, warm and comforting, herb infused, ultra-savory Thanksgiving classic. It is hearty and comforting and the perfect vehicle to pick up extra smudges of left behind gravy.
Reasons to love this recipe:
- It’s made in one pan. Hello easy cleanup!
- Is gluten free and vegan adaptable.
- Feeds a crowd and can be prepped ahead of time – perfect for Thanksgiving and Christmas.
Ingredients and substitutions:
- Cornbread – we tested with our Gluten Free Cornbread recipe and Bob’s Red Mill Gluten Free Cornbread Mix. Both work well!
- Butternut squash – or any firm winter squash.
- Olive oil – or another neutral oil like coconut, avocado, or grapeseed.
- Celery
- Onion – we prefer yellow but white and red also work.
- Garlic
- Rosemary – use fresh only or omit.
- Thyme – fresh is best but you can also use 1 teaspoon dried thyme.
- Sage – use fresh or omit.
- Salt
- Vegetable broth – we love this brand! Any veggie or chicken broth will do.
How to make gluten free cornbread stuffing:
Bake your cornbread: Make our Gluten Free Cornbread (bakes in just 20 minutes!) or prepare your cornbread according to package directions. You can do this up to 3 days in advance.
Sautee the vegetables: In a 12-inch cast iron, add the squash and ½ cup water. Bring the water to a boil, cover and cook until the squash is tender. Remove the lid and simmer until any remaining water is evaporated. Add in the oil and veggies. Sauté until tender.
Toss and bake: Add in the remaining ingredients and toss to mix well. Depending on your cornbread recipe, you may need to use more broth to saturate the cornbread. It should be moist, but still mostly hold together in cubes. Bake until golden and enjoy!
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What is the best cornbread to use?
We tested this recipe with our Gluten Free Cornbread recipe and it is amazing! We can also confirm that Bob’s Red Mill Gluten Free Cornbread Mix works well. Both are great options!
If you use another cornbread recipe or mix, note that you might need more broth. The stuffing should be moist, but still mostly hold together in cubes. Some will break apart when stirring – that’s totally fine! Err on the side of more broth than less. No one likes dry stuffing!
If your stuffing seems to wet after cooking, add more time, in 10-minute increments, until done. Keep in mind that it will firm up some as it cools.
Can I make this in a baking dish instead of one pan?
Absolutely! We bake the cornbread right in the same 12-inch cast iron skillet that we use to sauté the vegetables for ease, but you can transfer the stuffing to a 9x13 inch baking dish and bake as directed.
Can I make it ahead of time?
You sure can! Prepare the stuffing according to the directions, stopping before baking. Transfer to a baking dish and cover with plastic wrap. It’s best not to store it in the skillet. Store the unbaked stuffing in the fridge for up to 3 days. Remove the wrap and bake as directed.
Leftovers?
Store them in a lidded container in the fridge for up to 5 days. Reheat in the microwave until warm.
More Gluten Free Thanksgiving recipes!
- Gluten Free Apple Pie
- Lentil Loaf with Butternut Squash
- Artisan Gluten Free Bread
- Hot Spiced Apple Cider
- Vegetable Pot Pie
- Gluten Free Pumpkin Bread
- Mini Pecan Pie Cookies
- Acorn Squash with Sage Apple Stuffing
Gluten Free Cornbread Stuffing
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings 1x
- Category: Side
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Gluten Free Cornbread Stuffing is a Thanksgiving classic! This recipe is infused with fresh herbs and sweet butternut squash.
Ingredients
- 1 recipe gluten free cornbread, cut into 1 inch cubes
- 3 cups ¼ inch cubed butternut squash
- ½ cup water
- 1 tablespoon olive oil
- 3 stalks cup celery, diced (about 1 cup)
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- ½ tablespoon finely minced fresh rosemary
- 1 teaspoon salt
- 1 cup vegetable broth
Instructions
- Preheat the oven to 350 degrees.
- Add the butternut squash and water to a 12-inch cast iron skillet. You can also use another 12-inch oven safe skillet. Bring the water to a boil, reduce the heat to medium, cover and simmer until the squash is fork tender, about 5 minutes. Uncover and continue to boil, evaporating any remaining water.
- Add in the olive oil, celery, and onion. Sautee, stirring occasionally, until the onion is translucent and the celery is tender.
- Stir in the garlic, thyme, sage, rosemary, and salt. Cook for another 30 seconds or until fragrant.
- Add in the vegetable broth and cornbread, stirring well to combine. Check to see if the cornbread has absorbed enough broth, or if it needs more - see notes below.
- Bake for 20 minutes or until the top of the cornbread is golden. Remove from the oven and let sit for 10 minutes before serving.
Notes
Cornbread: we tested this recipe with both our Gluten Free Cornbread recipe and Bob’s Red Mill Gluten Free Cornbread Mix. Both work well!
Onion: you can also use a white or red onion.
Broth: you can substitute chicken broth. If you use another cornbread recipe or mix, note that you might need more broth. The stuffing should be moist, but still mostly hold together in cubes. Some will break apart when stirring – that’s totally fine! Err on the side of more broth than less. No one likes dry stuffing! For either cornbread mentioned above, 1 cup was perfect.
Nutrition
- Serving Size: ⅛th recipe
- Calories: 290
- Sugar: 12g
- Sodium: 456mg
- Fat: 17g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg
Jess @choosingchia says
This stuffing is definitely a dream Laurel! I love all things cornbread so this just looks perfect for me!
Emily says
just a note: this is not a vegan recipe if you prepare the cornbread according to the package.
That said, Im looking forward to making a vegan version of this and seeing how it goes! The ingredients look so delicious...im sure it will come out amazing
Laurel says
Thank you for the note, Emily!