Southern Gluten-Free Cornbread Stuffing (Vegan, Allergy-Free)
The Southern twist on classic Thanksgiving stuffing (or dressing)! This super easy Gluten-Free Cornbread Stuffing recipe is vegan, allergy-free, and perfect for a holiday crowd! A traditional old-fashioned favorite with minimal ingredients, homemade cornbread, and grandma's touch of Southern hospitality!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American, Southern
Ingredients
Scale
- 1 Batch of Mini Gluten-Free Cornbread Muffins*
- 2 Cups Chopped Celery
- 1 Cup Diced Onion
- 1 Tsp Minced Garlic
- 1/4 Cup Chopped Fresh Parsley
- 1 TB Dried Rosemary (crushed)
- 1 Tsp Dried Thyme
- 1/2 Tsp Ground Sage
- 1/2 Tsp Black Pepper
- 1 Cup Vegetable Broth
Instructions
- Prebake and crumble your gluten-free cornbread. Allow it to dry/stale for at least 24 hours or spread the crumbled cornbread on a baking sheet to toast in the oven for about 10 minutes at 350°F.
- Preheat the oven to 425°F for the stuffing.
- Dry saute the veggies, herbs, and spices on the stove for 5 minutes to soften (you can use the cast iron skillet you'll be baking the stuffing in or a seperate skillet if not).
- In a large bowl, add the crumbled cornbread, sauteed veggie mixture, and 1 cup of broth (add more broth if the mixture is too dry). Mix everything together to coat and combine.
- Spread the moist stuffing mixture in a greased 11x7 inch baking dish or seasoned (at least 10.5 inch) cast iron skillet, cover with foil, and bake in the oven for 20-25 minutes.
- Remove the foil and bake for another 5 minutes to let the top of the stuffing crisp slightly.
Notes
*You can also make a batch of gluten-free skillet cornbread.
Nutrition
- Serving Size: 1 Serving