The Best Cornbread Stuffing Ever (gluten free!)
BEST GLUTEN FREE STUFFING EVER! This gluten free cornbread stuffing is a healthier take on a Thanksgiving classic stuffing! With bites of sweetness from dried cranberries, crunchy walnuts and incredible flavors from fresh thyme and sage. You’re going to LOVE this simple delicious recipe that can easily be made ahead of time.
Who else remembers this yummy cornbread stuffing recipe from two years ago?! ME!
It was SO SO good, I had to share it with you again, and this time I’m back with even more tips and tricks to leave you feeling inspired to run to the store, grab the ingredients and make it ASAP.
In the thanksgiving of my dreams, I have sweet cornbread drenched with honey butter. There’s also fresh cranberry sauce with a hint of bourbon, sweet potato casserole, fresh green bean casserole and creamy silky smooth mashed potatoes. Finally, pumpkin pie!
Turkey is of course optional because let’s face it, Thanksgiving is all about the people you’re with, the wine you’re drinking and all of your favorite side dishes.
Today’s thanksgiving inspired meal involves putting two of my favorites sides together: cornbread + stuffing. Or as some people refer to it: dressing.
Truth be told, I never loved stuffing until a few years ago when I started creating my own and now it’s one of my favorite sides EVER. Frankly, I wish could dive in this dish like an Olympic swimmer.
What makes this gluten free cornbread stuffing healthy?
- Homemade GLUTEN FREE cornbread! This cornbread stuffing recipe is made with gluten free oat flour and it IS FANTASTIC 😍 seriously oat flour is life and you can easily make your own by simply blending oats in a blender until they resemble flour. Check out my tutorial with all of my best tips & tricks. So easy!
- You can easily make this cornbread stuffing dairy free if you’d like. 🙏🏼Even though I’m neither dairy free or gluten free, I am still totally in love with this stuffing. It’s flavorful, healthier than the regular version that’s laden with butter and cream, and literally the best I’ve ever had (and I don’t say that lightly!)
- It’s vegetarian! This vegetarian stuffing is packed with walnuts, cranberries, onion, celery, sage and thyme. It’s sweet, savory and SO addicting. I ate it for days straight last week with nearly every meal. #noshame
How do you dry cornbread for stuffing?
It’s easy! I included all of the details for drying out the homemade cornbread (or store-bought cornbread) within the recipe, and you’ll simply cut it into cubes and bake it in the oven.
Is drying the cornbread absolutely necessary?
If you’re trying to save time, just skip drying the cornbread. I made it just a few weeks ago without drying the cornbread first and it was still PERFECT.
How to make stuffing ahead of time
This healthy stuffing can be made a day or two ahead of time, so keep that in mind when prepping for the big Thanksgiving day. Simply make the stuffing as directed but instead of baking it, cover it with foil and place in the fridge until ready. Once ready to bake, follow the recipe as instructed! It will come out delicious either way.
I REALLY hope you get a chance to try it out because like I said, it’s my favorite stuffing in the WORLD.
If you make this recipe leave a comment below to let me know how you liked it! Be sure to tag #ambitiouskitchen on Instagram so that I can see your creations. xo.
Gluten Free Cornbread Stuffing
- For the gluten free cornbread:
- 3 tablespoons melted butter (or sub melted coconut oil or olive oil)
- 2 eggs, at room temperature
- 2 tablespoons honey (or pure maple syrup)
- 1 cup unsweetened almond milk
- 1 cup gluten free oat flour (or if not GF, use whole wheat pastry flour or all purpose flour)
- 1 cup yellow cornmeal (medium grind)
- 2 teaspoons baking powder
- ½ teaspoon salt
- For the stuffing:
- 2 tablespoons butter (or can sub olive oil)
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh chopped sage
- 1 large white onion, chopped
- 3 stalks celery, diced
- ½ teaspoon salt
- 1 egg, lightly beaten
- 1 1/2 cups vegetarian broth (plus another 1/2 cup if you like a very moist stuffing)
- 1/2 cup dried cranberries or dried cherries
- 1/2 cup chopped walnuts or pecans
- Freshly ground salt and pepper
- 1 tablespoon butter, diced into small pieces (or olive oil)
To make the cornbread: Preheat oven to 400 degrees Fahrenheit. Grease a 10 inch skillet or a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, mix together the wet ingredients: melted butter, eggs, honey and almond milk until well combined.
Stir in the dry ingredients: oat flour, cornmeal, baking powder and salt.
Pour into the greased skillet and bake for 15-22 minutes, or until tester comes out clean. Allow cornbread to cool completely in skillet. (NOTE: You can make this a day ahead if you'd like, then continue with the next step the next day.)
Next, reduce head in oven to 350 degrees F. Cut the cornbread into 1/2 inch cubes and place them on a baking sheet. Spray the tops of the cornbread with nonstick cooking spray or drizzle with olive oil. Bake for 15 minutes to dry out bread. Optional to skip drying out the cornbread if you are short on time!
While the cubes are baking, place a large skillet or pan over medium heat. Add in butter, garlic, thyme, sage, onion, celery and salt. Saute for 4-5 minutes until onion has softened.
Transfer mixture to a large bowl and add in the cornbread cubes, beaten egg, vegetarian broth, cranberries and walnuts. Gently toss to combine, making sure to try and keep some of the cornbread cubes intact.
If you want to make it in the turkey: Stuff the cavity of the turkey.
Otherwise to bake separately: add the stuffing into a greased 9x9 inch baking dish and dot the top with butter pieces or drizzle with a bit of olive oil. Cover with foil and bake at 350 degrees F for 20-25 minutes. Enjoy! Serves 8-10.
To make this with store-bought cornbread: If you'd like you can make this recipe with store-bought cornbread (it may not be gluten free though). Just continue with the recipe with step 3: drying out the cornbread after cutting into cubes, etc.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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