Gluten Free Cornbread Stuffing is a Thanksgiving classic! This recipe is infused with fresh herbs and sweet butternut squash.
- 1 recipe gluten free cornbread, cut into 1 inch cubes
- 3 cups 1/4 inch cubed butternut squash
- 1/2 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
- 1/2 tablespoon finely minced fresh rosemary
- 1 teaspoon salt
- 1 cup vegetable broth
- 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.
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.
- Serving Size: 1/8th recipe
- Calories: 290
- Sugar: 12g
- Sodium: 456mg
- Fat: 17g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg
Keywords: thyme, rosemary, sage, Thanksgiving, Christmas, one pan,