Gluten Free Stuffing delivers all the flavor of traditional cornbread stuffing without the gluten. It’s an easy, crowd-pleasing side for Thanksgiving or any gluten-free meal.
Pairs beautifully with a bacon-wrapped turkey breast or a cranberry-glazed turkey for a comforting, flavorful holiday plate.
When a family member is gluten intolerant, Thanksgiving planning can feel intimidating — but it doesn’t need to be. My brother was diagnosed with gluten intolerance in 2012, and since then our family has developed a dependable gluten-free Thanksgiving menu that everyone enjoys.
This post is part of a gluten-free Thanksgiving series. You can build a complete gluten-free menu from the recipes featured here. The week’s menu items include stuffed acorn squash with Brussels sprouts and cranberries; this gluten-free cornbread stuffing; a smoked turkey breast; pecan, bacon and blue cheese green beans; slow cooker creamed corn; and butternut squash risotto.
- Stuffed Acorn Squash with Brussels sprouts and cranberries
- Gluten Free Cornbread Stuffing
- Smoked Turkey Breast
- Pecan, Bacon & Blue Cheese Green Beans
- Slow Cooker Creamed Corn
- Butternut Squash Risotto
This gluten-free cornbread stuffing is based on my family’s long-time recipe; we simply swap in gluten-free white bread and gluten-free cornbread. The most important factor for great gluten-free stuffing is the bread-to-liquid ratio. Gluten-free baked goods tend to dry out faster than those made with wheat flour, so this recipe uses a bit more chicken broth than a typical stuffing to keep the texture tender.
Stuffing texture is personal: some families prefer a drier stuffing, others like it wetter. This recipe is easy to tweak — add more broth for a moister result or reduce the broth for a drier finish. You can also check the dish while it bakes and add a little extra liquid if needed.
To make a vegetarian version, substitute vegetable broth for the chicken broth. This stuffing is versatile and works for Thanksgiving, Friendsgiving, or as a comforting side for dinners year-round. If you’re cooking for a smaller group (4–6 people), halve the recipe.
How to make Gluten Free Stuffing
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Prepare the gluten-free cornbread
- You can make gluten-free cornbread from scratch or use a boxed gluten-free cornbread mix. I recommend baking the cornbread the night before to let it dry slightly for easier cubing.
- From scratch: combine a 1:1 gluten-free flour blend with cornmeal, sugar, baking powder and salt. In a separate bowl whisk melted and cooled butter, eggs and milk. Stir the wet ingredients into the dry until just combined.
- Spread the batter into two greased 8″x8″ baking dishes and bake at 400°F (200°C) for 20–30 minutes, until set and golden. Let cool before cubing.
- Quick tip: avoid aerosol “baking” sprays that may contain wheat starch. Use an avocado or olive oil cooking spray, or lightly grease the pans with butter.
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Prepare the gluten-free stuffing
- Slice a loaf of gluten-free white bread into cubes. Place cubes in a single layer on baking sheets and toast in a 350°F (175°C) oven for 8–10 minutes (add about 5 extra minutes if the bread was frozen).
- Melt butter in a large pot over medium heat. Add diced onion and chopped celery and sauté 4–5 minutes until softened.
- Add minced garlic, dried sage, dried thyme, kosher salt and black pepper. Sauté for another 1–2 minutes, then pour in 1 cup of chicken or vegetable broth and simmer 6–8 minutes.
- Cube the cooled cornbread and add it to the pot with the toasted bread cubes. Stir in two whisked eggs and the remaining 5 cups of chicken or vegetable broth.
- Toss gently to combine, transfer the mixture to a roasting pan or large casserole dish, and bake uncovered at 350°F (175°C) for 45–55 minutes, until the top is lightly browned and the center is set.
How big should stuffing cubes be?
Cube size is a matter of preference. I typically cut cubes about 1 inch square. If you prefer smaller, denser cubes similar to commercial boxed mixes, cut them into 1/2″ or 1/4″ pieces.
Preferred gluten-free ingredients
- Gluten-Free White Bread: Use fresh, refrigerated, or frozen gluten-free white sandwich bread. Popular brands that work well for cubing include Udi’s, Schar, and Little Northern Bakehouse. If using frozen bread, add a few extra minutes when toasting.
- Gluten-Free Flour: For homemade cornbread use a 1:1 gluten-free all-purpose flour blend.
- Gluten-Free Cornbread Mixes: For convenience, a boxed gluten-free cornbread mix is a reliable shortcut. Be aware some mixes are sweeter than others, which will affect the final flavor of the stuffing.
Can you cook gluten-free stuffing in a turkey?
Yes — this stuffing can be used as a traditional bird stuffing. If you choose to stuff the turkey, be sure to follow safe stuffing and roasting guidelines, including ensuring the internal temperature reaches a safe level for poultry and the stuffing.
Ingredients (serves about 12)
Gluten-Free Cornbread
- 2 cups gluten-free all-purpose flour blend
- 2 cups cornmeal
- 1/2 cup sugar
- 2 tbsp baking powder
- 1 tsp salt
- 1/2 cup butter, melted and cooled
- 4 eggs
- 2 cups milk
Gluten-Free Stuffing
- 1 loaf gluten-free white bread (cubed)
- 2 tbsp butter
- 1 cup diced onion
- 1 cup chopped celery
- 1 tbsp dried sage
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 2 eggs, whisked
Instructions
Make the cornbread
- Preheat the oven to 400°F (200°C).
- Mix the gluten-free flour, cornmeal, sugar, baking powder and salt in a large bowl.
- Whisk melted butter, eggs and milk in a separate bowl and stir into the dry ingredients until combined.
- Divide the batter into two greased 8″x8″ baking pans and bake 25–30 minutes until set and golden. Cool completely before cubing.
Make the stuffing
- Reduce oven temperature to 350°F (175°C).
- Cube the gluten-free bread and toast the cubes on baking sheets for 8–10 minutes; set aside.
- Melt butter in a large pot over medium heat. Add onion and celery and sauté 4–5 minutes until softened.
- Add garlic, sage, thyme, salt and pepper and sauté 1–2 minutes. Pour in 1 cup of broth and simmer 6–8 minutes.
- Add the cornbread and toasted bread cubes to the pot. Stir in the whisked eggs and the remaining broth.
- Toss gently, transfer to a roasting pan or casserole dish, and bake 45–55 minutes until the top is lightly browned and the center is set.
Notes & tips
- If using frozen gluten-free bread, add about 5 minutes to the toasting time.
- For a moister stuffing, add 1–2 extra cups of broth, checking halfway through baking to reach your desired texture.
- This stuffing can be cooked inside a turkey as an alternative to baking in a dish; follow poultry stuffing safety guidelines.
Nutrition snapshot (approximate)
- Serving size: about 1 portion (recipe yields ~12 servings)
- Calories: ~500 kcal
- Carbohydrates: ~75 g
- Protein: ~15 g
- Fat: ~17 g
If you try this recipe, customize the herbs and moisture level to match your family’s taste. This gluten-free cornbread stuffing is a comforting, adaptable side that proves gluten-free holiday cooking can be both simple and delicious.