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A plate showing some gluten-free cornbread dressing
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5 from 3 votes

Gluten-Free Cornbread Dressing

This Gluten-Free Cornbread Stuffing made with fresh herbs is the perfect addition to your holiday table! Savoury, comforting and oh-so-good!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: Cornbread Dressing, Dairy Free Side Dish, Gluten-free cornbread stuffing, Holiday Side Dish, Thanksgiving Recipes
Servings: 8 servings
Calories: 286kcal
Author: Alisa Infanti

Ingredients

  • 8 cups gluten-free cornbread cubed and dried
  • 1 tbsp olive oil
  • 1 ½ cup onion chopped
  • 1 ½ cup celery trimmed and chopped
  • 3 cloves garlic minced
  • ½ cup butter divided
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp fresh parsley finely chopped
  • 1 ½ tbsp fresh sage finely chopped
  • 1 tbsp fresh thyme
  • ¾ cup dry white wine
  • 2 large eggs
  • 2 cups vegetable or chicken stock

Instructions

  • Preheat oven to 325 F. Add the olive oil to a large non-stick pan over medium-high heat along with the onion, celery and sautee for about 3 minutes stirring frequently until onions begin to become translucent. 
  • Add in the garlic, salt, pepper and herbs and wine. Mix well and let simmer until most of the wine has been absorbed.
  • In a large bowl add the cubed gluten-free cornbread and herb mixture to a bowl and mix well to combine.
  • In a separate large bowl whisk the eggs and then add 1/4 cup of melted butter and chicken stock. Mix well to combine.
  • Pour half of the liquid into the large bowl with the gluten-free stuffing mix and mix well. Let rest for one minute before adding in the other half of the remaining liquid. Gently mix and let rest for about 2 minutes to allow time for the liquid to be absorbed.  Mix again gently to allow for any remaining liquid to be absorbed.
  • Grease a 2-quart baking dish and then add in the gluten-free cornbread stuffing mix. Spread evenly along the bottom and gently press down with your hand or the back of a spoon. Cover with foil and let back for 40 minutes. Remove the foil and increase the temperature to 425F and bake for another 15 to 20 minutes or until the top of the dressing is golden.
  • Remove from the oven and sprinkle with the remaining 1/4 cup of melted butter and sprinkle with a little extra salt and pepper if you wish. Serve hot.

Notes

Storage: 
Leftover gluten-free stuffing can be stored in the fridge for up to 3 days. Reheat in the oven or in the microwave.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 88mg | Sodium: 547mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g