This Gluten-free Cornbread Stuffing recipe will be the family favorite side dish of your Thanksgiving dinner! Made with homemade cornbread, it's the perfect side dish for your holiday dinner, whether you're following a gluten-free diet or not. This gluten-free stuffing recipe can also be made low fodmap friendly, made with easy to digest ingredients.
The best way to complete your holiday table is by making a sweet cornbread stuffing; it's the best part of any Thanksgiving meal! This gluten free cornbread dressing recipe uses homemade gluten free cornbread, but you can make a batch of gluten free cornbread using your favorite gluten free cornbread mix.
Make this gluten free cornbread stuffing using this homemade gluten free cornbread recipe or your favorite gluten free boxed mix if you're in a hurry. If you are following a low fodmap diet, be mindful of the added ingredients if you're using boxed mixes as you could run into some not so low FODMAP friendly additives and would be best served making cornbread at home, especially if you do not tolerate gums or are in the elimination phase.
Why You Should Make This Cornbread Stuffing Recipe:
- It's a Thanksgiving classic. This Thanksgiving stuffing is absolutely a must have. Just because you're following a gluten free or low FODMAP diet doesn't mean you should miss out! Read on for more info on FODMAPs and swaps for this recipe.
- It's packed full of flavor. Boasting savory flavors from chicken broth, herbs like fresh sage and thyme and a touch of sweetness from the cornbread, this cornbread stuffing is guaranteed to please everyone at the Thanksgiving table!
- It's easy. This recipe could not be more simple! You can make the cornbread ahead and assemble the stuffing in minutes prior to serving.
Ingredients for Gluten Free Cornbread Stuffing
- Gluten Free Cornbread: You can make it yourself at home (my gluten free cornbread recipe is totally worth making for this recipe) or try a boxed mix- you can get a box mix from Walmart, Kroger, or even Trader Joe's.
- Celery: A classic add-in for stuffing recipes. If you are following a low fodmap diet and are in the elimination phase, see the notes below in the Expert Tips & Tricks section.
- Fresh Herbs: Fresh sage, fresh thyme and fresh parsley are all must-haves for that classic stuffing flavor. You can use dried herbs if you do not have access to fresh.
- Chicken or Vegetable Broth: I typically make this recipe using chicken broth, but if you'd like to make a vegetarian stuffing, veggie broth works great. My favorite fodmap friendly broths come from Gourmend; you can use code PDL15 at checkout to save 15% off of your order.
- Garlic Infused Olive Oil: I love using fodmap friendly infused oils. You can also use shallot oil if you prefer.
- Butter: Grass fed unsalted butter is preferable, but any unsalted butter works fine for this recipe. You can also substitute for vegan butter for a vegan cornbread stuffing option.
- Golden Raisins & Pecans: These ingredients are optional, but I suggest not skipping them as they add a touch of nutty sweetness to the savory gluten free stuffing.
- Optional Add-Ins: I have had family and friends recommend adding carrots with the celery and it is actually pretty tasty! I also recommend crumbled Italian sausage or chicken sausage for a heartier side dish (not low FODMAP though so just be aware of that!).
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Gluten Free Cornbread Stuffing Step by Step Instructions
Note: Prepare gluten free cornbread according to the recipe or package instructions ahead of time. Day old cornbread works best but you can use fresh as well, it does not have to be dried cornbread for this recipe to work.
1. Preheat oven to 375F.
2. Cut the cornbread into cubes. Transfer cornbread cubes into a large, pre-greased baking dish.
3. On a cutting board and a sharp chef knife, dice the celery into small pieces and chop the fresh herbs. Set all of this aside.
4. In a large skillet over medium-high heat, melt butter with garlic infused olive oil. Sauté celery, herbs, salt and pepper until celery is becoming tender, about 5-7 minutes.
5. Add chicken (or vegetable) broth to the pan and bring to a boil. Once boiling, reduce heat to simmer for 5 minutes. After 5 minutes, remove broth mixture from heat and set aside.
6. Pour broth and herb mixture evenly over the cubed cornbread, tossing gently with a spoon. Fold golden raisins and pecans into the stuffing mixture (if you are choosing to add these).
7. Bake stuffing in a 375 degree oven for approximately 20 minutes or until the top becomes golden brown.
GF Cornbread Stuffing Expert Tips & Tricks
- Day-old cornbread is your friend. It soaks up the broth without falling apart. Using fresh? Cube it and let it sit out uncovered for a few hours, or toast the cubes at 300°F for about 10 minutes.
- Toast your pecans first. Not necessary, but a few minutes in a dry skillet makes the pecans so much nuttier and adds a bit more flavor to the stuffing.
- Read your broth label. Most boxed broths contain onion and garlic, so grab a low FODMAP brand or use homemade if you’re following that diet.
- Pour slowly and fold gently. Add the broth mixture a little at a time and fold with a spatula so your cubes stay cubes.
- Pick your texture. Bake it uncovered for a golden, crispy top. Like it softer? Cover with foil for the first 10 minutes.
- Adding sausage? Check the label for garlic and onion first (most Italian sausage has both), then brown it fully and fold it in with the raisins and pecans.
- Make it ahead. Assemble the day before, cover, and refrigerate. Bake right before dinner, adding 5 to 10 minutes since it’s going in cold.
- Reheat with a splash of broth. Leftovers keep 3 to 4 days in the fridge. A little broth before reheating at 350°F keeps them from drying out.
Cornbread Stuffing Frequently Asked Questions
Is cornbread gluten free?
Not all cornbread is gluten free, however, cornmeal is gluten free as it is not made from wheat, it is made from corn. With that said, if you are extremely sensitive to gluten you will want to ensure you purchase gluten free corn meal, which has not been in contact with gluten in processing through cross contamination.
Can I cook this inside the turkey?
This cornbread stuffing recipe is made to bake in a dish, and that’s the safest way to go. If you do stuff the bird, the center of the stuffing needs to reach 165°F.
Is this stuffing okay for the low FODMAP elimination phase?
Yes, with a few tweaks: skip the celery, use homemade cornbread not boxed, use a low FODMAP broth, and stick to one serving only.
Can I make it dairy free?
Swap the butter for a dairy-free butter or a little extra garlic oil, and make sure your cornbread is dairy free too.
Is this stuffing vegetarian or vegan?
If you use vegetable broth, it will be a vegetarian stuffing. For vegan option, you’ll also need to swap the butter for a vegan butter, and use a vegan cornbread, since most cornbread uses eggs.
Is cornmeal low FODMAP?
Cornmeal is low FODMAP! According to Monash University, cornmeal is low FODMAP in a 1 cup serving size when cooked. This entire recipe uses a little over 1 cup of cornmeal, so each serving is within the low FODMAP friendly range.
What are good gluten free cornbread mix options?
If you don't want to make your cornbread from scratch, here is a list of gluten free cornbread mixes I have tried and liked.
King Arthur Gluten Free Cornbread Mix - This is my absolute favorite!
Cup4Cup Gluten Free, Dairy Free, Kosher Cornbread Mix
Miss Jones Baking Co. Grain Free, Gluten Free, Keto/Low Carb "Cornbread" Mix
Can I make this gluten free stuffing ahead of time?
You can make this stuffing up to 1 day ahead of time for best results when serving. Alternatively, you can make the gluten free cornbread 1-2 days ahead and then prepare the stuffing itself the day of your event (or the day before as formerly mentioned).
Is celery low FODMAP?
In short, no, so if you are in the elimination phase of the low FODMAP diet you may want to omit it. That being said, according to Monash University, there are low FODMAP serving sizes of celery, though they're pretty small at 0.35oz and medium in FODMAPs at ½ stalk. Since this recipe only uses 2 celery stalks, each serving is technically low FODMAP friendly, but again if you know you do not tolerate celery or mannitol, just skip it to be safe, you won't miss much!
Looking for other gluten free Thanksgiving side dishes to serve up? Try some of these favorites!
- Low FODMAP Truffle Mashed Potatoes
- Low FODMAP Cranberry Sauce
- Low FODMAP Green Bean Casserole
- or any of these Best Gluten Free Thanksgiving Sides Drinks & Desserts
Did you have a chance to make this recipe? If so, please leave me a 5-star rating and review below. I always love and appreciate hearing from you!
Gluten Free Cornbread Stuffing (fodmap friendly)
Ingredients
- 1 pan Gluten Free cornbread , homemade or boxed
- 2 medium stalks celery diced
- ½ cup fresh parsley chopped
- 1 tablespoon fresh sage chopped
- 1 teaspoon fresh thyme
- 1 cup chicken or vegetable broth packaged or homemade
- 2 tablespoon garlic infused olive oil
- 2 tablespoon butter
- ½ cup golden raisins
- ¼ cup pecans
- salt & black pepper to taste
Instructions
- Note: Prepare gluten free cornbread according to the recipe or package instructions ahead of time. Day old cornbread works best but you can use fresh as well, it does not have to be dried cornbread for this recipe to work.
- Preheat. Preheat oven to 375℉.
- Cut the cornbread into cubes. Transfer cornbread cubes into a large, pre-greased baking dish.
- Cut celery & herbs. On a cutting board and a sharp chef knife, dice the celery into small pieces and chop the fresh herbs. Set all of this aside.
- Sauté. In a large skillet over medium-high heat, melt butter with garlic infused olive oil. Sauté celery, herbs, salt and pepper until celery is becoming tender, about 5-7 minutes.
- Add broth. Add chicken (or vegetable) broth to the pan and bring to a boil. Once boiling, reduce heat to simmer for 5 minutes. After 5 minutes, remove broth mixture from heat and set aside.
- Add Broth. Pour broth and herb mixture evenly over the cubed cornbread, tossing gently with a spoon. Fold golden raisins and pecans into the stuffing mixture (if you are choosing to add these).
- Bake. Bake stuffing in a 375℉ oven for approximately 20 minutes or until the top becomes golden brown.
Donna says
I cant do gluten any more and its heartbreaking as my favorite holiday side dish is stuffing. I tryed this recipe and its so good. A great compliment to so many main dishes. Lots of flavor. Yummy!
prettydeliciouslife says
So happy to hear that you loved this cornbread stuffing! It's one of my favorites, too!
Donna says
My favorite part of a holiday meal is the stuffing! And since I found out I need to be gluten free and now no milk, I decided to try this recipe. What a tasty dish! I added crumbled italian susage. It was delicious! Yeaaa, I can still have stuffing!!! Thanks Kim!
prettydeliciouslife says
Yum! Adding the sausage sounds great! So glad you liked it!