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Large spoonful of Gluten-Free Cornbread Stuffing over serving dish

Gluten-Free Cornbread Stuffing Recipe

Valentina K. Wein
Gluten-Free Cornbread Stuffing for Thanksgiving is a family favorite. Made with caramelized onions, mushrooms and pecans, this stuffing is on a level of its own. 
*Please note that the prep time does not include the time it takes to make the cornbread (which you can also choose to buy). The recipe for the cornbread I use is here, and it takes about 1 hour and shoud be made a day or so ahead of time. (See notes.)
5 from 6 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 8
Calories 338 kcal


  • 8 cups Gluten-Free Cornbread Stuffing Recipe (click here for the recipe)
  • olive oil for the pan
  • 2 cups yellow onion, medium dice
  • cups celery, finely chopped
  • 3 cups (about 10-ounces) Crimini mushrooms, roughly chopped
  • tablespoons fresh sage, washed and dried, finely chopped
  • 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.
  • 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.
  • 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. 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. Add the herbs and cook on medium heat until almost all of the liquid has evaporated. Season to taste with salt and pepper. (Here's How to Season to Taste.)
  • Add the toasted cornbread and 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.
  • 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.
Keywords gluten-free Thanksgiving recipes, great for Thanksgiving
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