Gluten Free Cornbread Dressing (Stuffing)

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  • 3 tablespoon(s) butter
  • 1-1/2 cup(s) chopped onion (about 1 large)
  • 1-1/2 cup(s) celery (4-5 stalks)
  • 3-4 leaves fresh sage
  • 3-4 sprigs fresh thyme leaves removed
  • 1 tablespoon(s) seasoning blend (or poultry seasoning)
  • 4 clove(s) garlic, peeled, smashed, minced
  • 1-1/2 teaspoon(s) sea salt
  • 1 green pepper, chopped finely
  • Freshly ground pepper
  • 1 8x8 pan prepared cornbread
  • 8 slice(s) gluten free bread, crumbled
  • 2+ cup(s) chicken stock
  • dash(es) cayenne pepper
  • 4 eggs, beaten


  1. First, prepare gluten-free basic cornbread.
  2. Preheat oven to 325.

  3. In a medium sauté pan over medium heat, melt butter. Add onion and celery and cook until onion is translucent, about 5 minutes. Add sage, thyme, all-purpose or poultry seasoning blend, garlic, salt and pepper. Stir well to combine and continue to cook until veggies are soft and wilted, about 5 more minutes. Set aside to cool slightly.

  4. In a large glass bowl, add crumbled cornbread and gluten-free bread, about equal parts of each. This was about 8 slices of bread for us, but could vary slightly based upon what bread you are using. Gluten-free bread should be slightly dry, so if it’s very moist, leave it out, uncovered for a few hours.
  5. Add veggie/herb mix and stir to combine. Add chicken broth slowly, starting with 1-2 cups and then adding a little at a time until a slightly soupy consistency is reached. You want it slushy, not with standing liquid. If there is not enough liquid, the finished dressing will be dry; if there is too much liquid, it will be mushy. So aim for slightly soupy and you’ll be set.

  6. Add a dash (or two) of cayenne. Taste and adjust seasonings as needed. Add eggs and mix well.

  7. Pour into a buttered 9×13 casserole dish, and bake, covered with foil, for about 40 minutes. Remove foil and continue to bake, uncovered for another 15-20 minutes, or until top is golden brown and a butter knife comes out clean when inserted in the middle of the dressing.

  8. Remove from oven and let rest for a few minutes before serving.
November 2013

This recipe is a personal recipe added by asil00 and has not been tested or endorsed by MyRecipes.

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