Gluten-Free Cornbread Dressing

close up of a pan of gluten free dressing with a spoon in it

This gluten-free cornbread dressing offers a delicious alternative to a traditional Southern favorite. You won’t even notice the difference!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 296kcal

Author Amee

Equipment

Large non-stick skillet
9x13 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 9x13 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 9x13 baking dish and cook for 40-45 minutes, or until the middle is set.

Notes

*For this recipe I use this gluten-free cornbread recipe. I used the entire 8x8 pan for this recipe- it yields 7.5 cups. A cornbread recipe that makes 12 servings baked in an 8x8 pan should work well for the crumbled cornbread amount.

- 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