This Gluten-free Cornbread Stuffing recipe will be the family favorite 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 is also 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. If you don’t have a favorite yet, I’ve listed some options in the Expert Tips & Tricks section below.
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 Low FODMAP Stuffing Recipe:
- It’s a Thanksgiving classic. At 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 & 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 Low FODMAP Stuffing
- Gluten Free Cornbread: You can make it yourself at home or try a boxed mix.
- Celery: 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. 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 this fodmap friendly garlic oil. You can also use shallot oil if you prefer.
- Butter: Grass fed unsalted butter is preferable. You can also substitute for vegan butter for a vegan cornbread stuffing.
- 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: Crumbled Italian sausage or chicken sausage for a heartier side dish
Disclosure: This post contains affiliate links. I may receive commissions for purchases made through links in this post, but rest assured these are all products I personally use and very highly recommend. I will never link to anything on this site unless it is something I love!
Gluten Free Cornbread Step by Step Instructions
Note: Prepare cornbread according to 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.
Step 1: Pre-heat oven to 375F
Step 2: Cut the cornbread into cubes. Transfer cornbread cubes into a large, pre-greased baking dish.
Step 3: Dice celery and chop the fresh herbs.
Step 4: In a large skillet over medium-high heat, melt butter with garlic infused olive oil. Sautée celery, herbs, salt and pepper until celery is becoming tender, about 5-7 minutes.
Step 5: Add 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.
Step 6: Pour broth & herb mixture evenly over the cubed cornbread, tossing gently with a spoon. Fold golden raisins & pecans into the stuffing mixture.
Step 7: Bake stuffing in a 375 degree oven for approximately 20 minutes or until the top becomes golden brown.
Expert Tips, Tricks & 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.
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!
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 1/2 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!
Are raisins low FODMAP?
According to Monash University, 1 tablespoon of raisins is considered to be low FODMAP. This recipe calls for 1/2 cup of raisins which works out to 1 tbsp per serving, however if you do not like raisins or do not tolerate them, leave them out.
Are pecans low FODMAP?
Yes! Pecans are low FODMAP friendly in moderation. If you don’t enjoy pecans, walnuts would work just as well.
Can I make this low FODMAP 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 low FODMAP stuffing itself the day of your event (or the day before as formerly mentioned.)
Looking for other low FODMAP Thanksgiving side dishes to serve up? Try some of these favorites!
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)
- 1 pan Gluten Free cornbread
- 2 medium stalks celery diced
- 1/2 cup fresh parsley chopped
- 1 tbsp fresh sage chopped
- 1 tsp fresh thyme
- 1 cup chicken or vegetable broth packaged or homemade
- 2 tbsp garlic infused olive oil
- 2 tbsp butter
- 1/2 cup golden raisins
- 1/4 cup pecans
- salt & black pepper to taste
- Note: Prepare cornbread according to 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.
- Pre-heat oven to 375F
- Cut the cornbread into cubes. Transfer cornbread cubes into a large, pre-greased baking dish.
- Dice celery and chop the fresh herbs.
- In a large skillet over medium-high heat, melt butter with garlic infused olive oil. Sautée celery, herbs, salt and pepper until celery is becoming tender, about 5-7 minutes.
- Add 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.
- Pour broth & herb mixture evenly over the cubed cornbread, tossing gently with a spoon. Fold golden raisins & pecans into the stuffing mixture.
- Bake stuffing in a 375 degree oven for approximately 20 minutes or until the top becomes golden brown.