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Cozy Gluten-Free Thanksgiving Herb Stuffing Recipe

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This gluten-free cornbread stuffing is tender, savory, and perfect for Thanksgiving. Made with simple ingredients and fresh herbs, it’s a crowd-pleaser that everyone will love.

Ingredients

Scale
  • 1 (15-ounce) box gluten-free cornbread mix (e.g., Bob’s Red Mill or Krusteaz)
  • 2 large eggs
  • 1 1/3 cups milk (dairy or unsweetened almond milk)
  • 4 tablespoons butter or oil, melted (for cornbread)
  • 1/2 cup (1 stick) butter, plus more for dish (or vegan butter for dairy-free)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3–4 celery stalks, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (optional)
  • 1 1/2 to 2 cups low-sodium chicken or vegetable broth
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Make the cornbread (day before or at least 4 hours ahead): Prepare the cornbread mix according to package directions. Bake in a greased 8×8 or 9×9 pan. Let cool completely. Cut into 1/2-inch cubes and spread on a baking sheet. Leave out, uncovered, overnight or for at least 4 hours to dry out.
  2. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with butter or non-stick spray.
  3. In a large skillet over medium heat, melt 1/2 cup butter. Add diced onion and celery. Cook, stirring occasionally, for 8-10 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in fresh sage, thyme, and rosemary (if using). Cook for 30-60 seconds until fragrant.
  5. Place dried cornbread cubes in a large mixing bowl. Pour sautéed vegetable and herb mixture over the top. Toss gently with a spatula to coat evenly.
  6. Pour 1 1/2 cups broth over the mixture. Add salt and pepper. Toss again. If dry, add remaining 1/2 cup broth. Mixture should hold together when squeezed but not be soggy.
  7. If using dried cranberries and/or pecans, fold them in now.
  8. Spoon mixture into prepared baking dish and spread into an even layer. Do not pack down.
  9. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until top is golden brown and edges are slightly crispy.
  10. Let stuffing rest for 5 minutes before serving. Sprinkle with fresh parsley just before serving.

Notes

For best texture, dry cornbread cubes overnight or at least 4 hours. Do not over-mix. Let stuffing rest after baking. Can be assembled up to 24 hours in advance; add 10-15 minutes to covered baking time if starting from cold.

Nutrition

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

Find it online: https://sunnysavory.com/cozy-gluten-free-thanksgiving-herb-stuffing-recipe/