Best Southern Gluten Free Cornbread Dressing (Easy Recipe)
This gluten-free cornbread dressing offers a gluten-free alternative to the traditional Southern favorite. Between the mouthwatering savory flavors and moist texture, you won’t even notice the difference!
When my mom discovered she had a severe gluten intolerance, I embarked on a mission to make gluten-free versions of her favorite Thanksgiving foods. That led me to this gluten-free cornbread dressing recipe.
Over the years, it has evolved from a dish I make special just for mom to a dish everyone in my family loves. Honestly, I don’t even bother making the classic version anymore because no one has ever noticed the difference.
In this post, we’ll dig into the details of this delicious dressing and discover why it’s not just a gluten-free substitution but a contender for the best southern cornbread stuffing you’ve ever tasted!
Why you’ll love this recipe
- Tailored to dietary needs. It stands up, spoon-for-spoon, to the classic Southern cornbread dressing we all adore, so those with or without gluten sensitivities can enjoy it.
- Feeds a crowd. It makes 12 servings, perfect for large Thanksgiving and holiday dinners.
- Family tradition. It offers a delicious gluten-free option and a personal touch to your holiday and special occasion meals without compromising deliciousness.
Ingredients you’ll need
- Gluten-free cornbread. I use this gluten-free southern cornbread recipe. If using another gluten-free cornbread recipe, you’ll need 12 servings (or an 8×8” loaf).
- Gluten-free sandwich bread slices. Choose a good-quality gluten-free sandwich bread that does a great job mimicking the texture of traditional sandwich bread. Brands like Three Bakers, Canyon Bakehouse, Glutino, Schar, and Rudi’s have rave reviews.
- Butter. You’ll need a whole stick of butter, 2 tablespoons to sauté the aromatics, and the rest to bind the ingredients together.
- Onion and celery. These veggies are the backbone of flavor in most stuffing recipes. They bring that familiar savory flavor to many holiday dishes.
- Chicken broth. Adds richness and moisture to keep the dressing from drying out during baking. Use high-quality homemade or store-bought broth here, like Pacific Foods’ organic chicken broth.
- Cream of chicken soup. Adds a creamy element while boosting the rich, savory flavors. I use Pacific Foods’ organic cream of chicken condensed soup as a convenient shortcut, but if you want to make it from scratch, go for it! Campbell’s also makes a GF version.
- Eggs. Add moisture and richness and help hold the ingredients together.
- Sage. This is a staple spice in most stuffing recipes. You can use dried sage, but it simply doesn’t compare to the quality of flavor fresh sage can bring.
- Dried herbs. In addition to sage, you’ll need parsley, thyme, and rosemary. Or, for convenience, substitute poultry seasoning. It includes these herbs and has a similar flavor profile.
- Salt and black pepper. To taste.
How to make gluten-free cornbread dressing
Step 1: Sauté onion and celery. Melt 2 tablespoons of butter in a large skillet. Add the onion and celery and cook, stirring frequently, until soft. Remove from the skillet and set aside.
Step 2: Combine ingredients. Crumble the cornbread into a large bowl and mix with the torn pieces of sandwich bread. Melt the remaining stick of butter and pour it over the bread mixture. Add the celery and onion mixture and all remaining ingredients. Stir well.
Step 3: Bake dressing. Transfer the dressing to a greased 9×13” baking dish.
Bake at 350℉ degrees F until the middle is set (40-45 minutes).
Recipe tips
- Use slightly stale bread. Just like classic dressing recipes, slightly stale or dried-out bread works best. It helps absorb the moisture from the other ingredients without becoming too mushy.
- Drying the bread. If your bread isn’t already somewhat stale, cut it into cubes and let it air-dry for a few hours. Alternately, toast the pieces in the oven at a low temperature until they become slightly hardened.
- Do NOT use sweet cornbread. Cornbread dressing is meant to complement the savory flavors of a holiday meal. If you use sweet cornbread like the Jiffy brand, the sweet and savory elements may clash, and we don’t want that!
- Season to taste before baking. Before baking, taste the dressing mixture and adjust the seasonings as needed. This is your chance to ensure the flavors are flawless!
- Bake to perfection. Bake the dressing until the top is golden brown and the center is set. This ensures a crisp, flavorful exterior with a moist interior. If the top browns before the center is set, cover the dish with aluminum foil for the remaining baking duration.
Variations
- Vegetable add-ins – If you’re feeling fancy, make this with shallots instead of onion and incorporate other aromatic ingredients like sliced leeks, minced carrots, and fresh garlic.
- Customizable add-ins – Consider adding extras like sautéed mushrooms, crumbled cooked sausage, or toasted nuts (almonds, pecans, or walnuts) for additional layers of complexity.
- Oyster dressing – To transform this into oyster stuffing, gently fold in drained fresh or canned oysters. If using canned oysters, you can add some of the canning liquid for added flavor.
- Dairy-free – To make dairy-free cornbread stuffing, use vegan butter and dairy-free cream of chicken soup (or vegan cream of mushroom), and ensure the cornbread and sliced bread are milk-free.
Storing & Freezing
Storing: Let leftover gluten free cornbread stuffing cool to room temperature, and store it in an airtight container in the fridge for 3-4 days.
Freezing: To maintain texture and flavor, allow the stuffing to cool completely before freezing it in an airtight for up to 2 months. Thaw in the refrigerator before reheating.
FAQ
If your dressing is too dry and crumbly, add more broth or mix in an additional beaten egg. Additionally, covering the dish with foil during baking can help achieve a more moist, cohesive texture in the finished dish.
It’s generally better to use slightly stale bread because it absorbs flavor and moisture more effectively. Fresh, soft bread doesn’t hold up as well and can result in a soggy finished dish.
Great question. You may have noticed I use the terms interchangeably. But, technically, “stuffing” refers to a dish cooked inside the turkey, whereas dressing is baked separately.
Yes! Up to one day in advance, prepare the stuffing as usual, but stop before the baking step. Refrigerate the unbaked stuffing in an airtight container, and when ready to serve, bake it according to the recipe instructions.
More gluten-free Thanksgiving sides
Prepare a 100% gluten-free feast by serving these gluten-free holiday recipes alongside the bird:
- Gluten Free Macaroni and Cheese Bake
- Gluten Free Broccoli Casserole
- Gluten Free Sweet Potato Casserole
- Slow Cooker Loaded Potatoes
- Slow-Roasted Green Beans
- Rosemary Roasted Sweet Potatoes
- Fall Roasted Vegetables
If you love this gluten-free stuffing recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Gluten-Free Cornbread Dressing
Equipment
- Large non-stick skillet
- 9×13 baking dish
Ingredients
- 10 tbsp butter divided
- 1 large Vidalia onion finely chopped
- 1 cup celery finely diced
- 7 ½ cups cooked gluten-free cornbread
- 3 slices gluten-free sandwich bread torn into small pieces
- 3 cups chicken broth and a little extra, if needed
- 10.5 oz can cream of chicken soup *I use the organic GF Pacific Foods brand
- 3 large eggs beaten
- 2 tbsp dried sage I also love using a blend of fresh and dried sage (2 tbsp fresh and 1 tbsp dried)
- 1 tbsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 375 degrees. F and spray a 9×13 dish with olive oil spray.
- In a large skillet, melt 2 tablespoons butter and sauté the onions and celery until soft, about 6-8 minutes. Set aside.
- Crumble cornbread into a large bowl and mix in torn pieces of bread.
- Melt the remaining stick of butter and pour over the bread mixture. Add all other ingredients, including celery and onions, and stir well to combine.
- Pour into a greased 9×13 baking dish and cook for 40-45 minutes, or until the middle is set.
Notes
-
- Use slightly stale bread. Just like classic dressing recipes, slightly stale or dried-out bread works best. It helps absorb the moisture from the other ingredients without becoming too mushy.
-
- Drying the bread. If your bread isn’t already somewhat stale, cut it into cubes and let it air-dry for a few hours. Alternately, toast the pieces in the oven at a low temperature until they become slightly hardened.
-
- Do NOT use sweet cornbread. Cornbread dressing is meant to complement the savory flavors of a holiday meal. If you use sweet cornbread like the Jiffy brand, the sweet and savory elements may clash, and we don’t want that!
-
- Season to taste before baking. Before baking, taste the dressing mixture and adjust the seasonings as needed. This is your chance to ensure the flavors are flawless!
-
- Bake to perfection. Bake the dressing until the top is golden brown and the center is set. This ensures a crisp, flavorful exterior with a moist interior. If the top browns before the center is set, cover the dish with aluminum foil for the remaining baking duration.
Nutrition
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This is similar to my grandmother’s dressing. I added boiled eggs as she always did. Since I grow herbs, I used fresh versions. We served it with a gluten free gravy that had the sliced turkey liver in it.
Hi Cindy! I love the addition of boiled eggs. I always put chopped boiled eggs in my giblet gravy like my mother-in-law. These family recipe traditions are so special. I hope that everyone enjoyed it!