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Best Gluten-Free Herb Thanksgiving Stuffing (Easy Recipe)

gluten-free cornbread stuffing - featured image
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This gluten-free stuffing uses cornbread instead of bread cubes for a sturdy, flavorful base that stays tender inside and crispy on top. Loaded with fresh herbs and caramelized vegetables, it’s the dish that proves gluten-free food can be the star of the Thanksgiving table.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal (preferably Bob’s Red Mill medium-grind)
  • ½ cup gluten-free all-purpose flour (with xanthan gum, like King Arthur Measure for Measure)
  • 1 tablespoon baking powder (aluminum-free if possible)
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • ¼ cup unsalted butter, melted and cooled slightly
  • 8 cups crumbled day-old cornbread (about one 9x9 pan)
  • 4 tablespoons unsalted butter, plus more for greasing
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • ¼ cup fresh parsley, chopped
  • 1 ½ cups low-sodium chicken or vegetable broth, warmed
  • 2 large eggs, beaten
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust based on broth)

Instructions

  1. Make the cornbread (day before): Preheat oven to 400°F. Grease a 9×9-inch baking pan. In a large bowl, whisk together cornmeal, gluten-free flour, baking powder, salt, and sugar. In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour wet into dry and stir until just combined. Pour into prepared pan and bake 20-25 minutes until golden and a toothpick comes out clean. Cool completely, then cover and leave on counter overnight.
  2. Crumble the cornbread: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Crumble cornbread into a large bowl into pieces ranging from pea-sized to grape-sized. Aim for about 8 cups.
  3. Sauté the aromatics: In a large skillet over medium heat, melt 4 tablespoons butter. Add onion and celery. Cook 8-10 minutes until soft and translucent. Add garlic and cook 1 minute more. Remove from heat.
  4. Combine herbs and broth: Add sautéed vegetables to crumbled cornbread. Add sage, thyme, rosemary, and parsley. Toss gently. In a small bowl, whisk together warm broth, beaten eggs, salt, and pepper. Pour over cornbread mixture and fold gently until evenly moistened (should hold together when pressed but not be soupy).
  5. Bake the stuffing: Transfer mixture to prepared dish and spread evenly. Cover tightly with foil and bake 30 minutes. Remove foil and bake 20-25 minutes more until top is golden brown and crispy. Let rest 5-10 minutes before serving.

Notes

For best texture, make cornbread a day ahead and let it dry overnight. If using fresh cornbread, spread on a baking sheet and dry in a 300°F oven for 15 minutes. Fresh herbs are non-negotiable for best flavor; if using dried, use one-third the amount and add to butter when sautéing vegetables. Don’t overmix when adding broth and eggs. The stuffing can be assembled up to 24 hours in advance and refrigerated; add 10 minutes to covered baking time if starting cold. For crispy edges, spread in a thinner layer.

Nutrition

Keywords: gluten-free stuffing, cornbread stuffing, Thanksgiving stuffing, herb stuffing, gluten-free Thanksgiving, easy stuffing recipe

Find it online: https://elaraeats.com/best-gluten-free-herb-thanksgiving-stuffing-easy-recipe/