This Gluten-Free Cornbread Stuffing recipe for Thanksgiving is a family favorite. Made with caramelized onions, mushrooms and pecans, this stuffing is on a level of its own.
My mom used to start cooking her Thanksgiving stuffing at least a week before the holiday. The aromas of caramelized onions and fresh herbs would drift through our house for days.
The whole week, I could always smell Thanksgiving as I’d walk down our block on my way home from school.
The cooking, tasting, and adjusting didn’t end until after the Thanksgiving feast.
My mom would add something to her Thanksgiving stuffing daily for the whole week! After each new ingredient, we would all taste and say how delicious it was.
Those positive reviews, however, did not stop my mom from making subtle changes until the very last moment. And somehow it just got better and better.
Time marches on, though, and now I am the main cook for the family’s Thanksgiving feast. And I make my own stuffing (and admittedly, I don’t spend a full week on my version).
And I make gluten-free stuffing because my son can’t eat wheat.
Gluten-Free Stuffing Made with Cornbread
This is a family favorite.
And each time I begin this recipe, when I sauté the onions and add the fresh herbs, the oh-so-amazing aroma brings me right back to every other Thanksgiving.
What’s in this recipe?
- your favorite gluten-free cornbread (I use Skillet Jalapeño Bacon Cornbread)
- vegetable, chicken or turkey stock
Just imagine a combination of these ingredients!
Recipe Tips and Substitutions
- Typically, cornbread is much more crumbly than other (loaf) breads. Even once you’ve toasted your cornbread cubes, don’t expect them to hold their shape.
- In the recipe I link to my favorite gluten-free cornbread recipe, but if you are up to making your own, and have a recipe you love, you can use it. This recipe will work with just about any cornbread.
- To keep this gluten-free, if you buy your own cornbread (or a mix), it’s very important to read the labels. Just because it’s made with corn flour, doesn’t mean other flours might not be in the mix.
- You can make the cornbread up to a week ahead. Just wrap it tightly in a couple of layers of plastic wrap. Keep it in the freezer until the day before you make the stuffing.
Can you make it ahead?
You can make this Gluten-Free Cornbread Stuffing ahead.
You can do everything up to mixing the toasted cornbread and stock with the onion mixture. About an hour before serving, mix everything together and heat.
I hope you love this as much as my family and I do.
Here’s another version of gluten-free stuffing you might also like, made with gluten-free white bread.
What else is on the Thanksgiving menu?
I’m glad you asked. 😉
- Smoky Paprika Bacon Roasted Turkey
- Shaved Brussels Sprouts with Prosciutto Cranberries or
- Hazelnut Brown Butter Brussels Sprouts
- Spiced Cranberry Sauce
- Rustic Garlic Confit Mashed Potatoes
- Chai Spiced Butternut Squash Pie with Gluten-Free Nut Crust
Gluten-Free Cornbread Stuffing Recipe
- 8 cups Gluten-Free Cornbread Recipe (click here for the recipe)
- olive oil for the pan
- 2 cups yellow onion, medium dice
- 1½ cups finely chopped celery
- 10 ounces roughly chopped Crimini mushrooms (about 3 cups)
- 1½ tablespoons fresh sage, washed and dried, finely chopped
- 1½ tablespoons fresh rosemary, washed and dried, finely chopped
- ½ cup dry sherry
- 1 cup toasted pecans, roughly chopped
- about ½ cup turkey, chicken or vegetable stock
- salt and freshly ground black pepper
- Preheat oven to 350°F.
- Toast the cornbread. Cut the cornbread into bite-sized pieces. Place them on baking sheet and toast until they are dry and beginning to brown, about 15 minutes. Remove them from the oven and set aside to cool to room temperature.
- Cook onions with celery, mushrooms and herbs. While the cornbread is toasting, coat a large sauté pan with olive oil and place it over medium heat. Add the onion and cook until it's soft, about 7 minutes. Then add the celery and cook for another couple of minutes. Stir in the mushrooms and a bit more olive oil if necessary. Sauté the mushrooms until they are nicely browned, about 10 minutes. Then mix in the fresh herbs.
- Deglaze and season. Turn the heat to low and deglaze the pan with the sherry, scraping any bits of onion, celery, and mushroom off the bottom of the pan and back into the mixture. Cook until almost all of the liquid has evaporated.Season to taste with salt and pepper. (Here's How to Season to Taste.)
- Add the pecans, toasted cornbread and stock, and season. Add the pecans, toasted cornbread to the mushroom mixture in a large mixing bowl. Gently mix to combine. Add the desired amount of stock to the stuffing. (If it's too wet, it will become mushy. Be careful and add a little bit at a time.) Season to taste with salt and pepper.
- Warm and serve. Before serving, heat stuffing in covered dish just until it's heated through, about 20 minutes at 350°F. For added crispness to the top, uncover the dish for the last 5 minutes or so.