This Gluten Free Cornbread Stuffing is chock-full of flavor and perfect for changing it up a bit during those holiday meals when you don’t want the same ol’ Thanksgiving stuffing.
It’s terrific with smoked turkey, goose, duck, or Cornish game hens.
This gluten free stuffing recipe is also a terrific way to use up leftover ingredients from your other holiday side dishes like butternut squash, cranberries, celery, sage, and parsley.
If you have some extra carrots, sweet potatoes, or what have you, add it! Extra vegetables can only enhance this delightful gluten free cornbread stuffing recipe.
Making gluten free cornbread stuffing
First, you have to make gluten free cornbread!
I love making a southern-style Thanksgiving complete with cornbread stuffing. Unfortunately, most cornbread mixes contain wheat flour, which is why I usually make my own.
However, there are now several gluten free cornbread mixes on the market that are fairly good:
You can usually find these at your grocery store. Look in the regular baking aisle as well as the gluten free section and health food aisles.
How to dry out cornbread
I feel it’s best to make the cornbread a couple of days in advance so it can dry out a bit. (Leave it on the counter loosely covered with a clean dish towel so dogs, bugs – and hungry family members – don’t get to it.)
The cornbread needs to be dry so it can absorb the chorizo, broth, vegetables, apples, and seasoning.
If you’re a super planner, you can make the cornbread up to a month in advance and freeze it. Just remember to thaw it out a few days in advance so it has time to get a bit crusty.
If you forgot to make the cornbread in advance or feel it’s still too moist, break up the bread into cubes or slice it thinly. Then spread it out on a sheet pan.
Place the cornbread in a 350 degrees oven for 5-7 minutes or so until the bread feels a bit toasty. (But not like croutons! No need to go that far.)
Let the cornbread cool before adding to the stuffing recipe.
More gluten free Thanksgiving stuffing tips
Chicken broth: If you’re gluten free, either make your own chicken broth, or use a gluten free brand. Make sure to read labels carefully. Not all brands of chicken broth are gluten free.
Chorizo: If you can’t find chorizo at your supermarket, make your own using my homemade chorizo recipe. (Make sure to check the label for any gluten containing ingredients.)
If you’re not into chorizo, you can also use Italian sausage or try my homemade Italian sausage recipe.
Can this be made into a vegan gluten free cornbread stuffing recipe?
Yes, you can easily make this into a vegetarian or vegan cornbread stuffing recipe with a few substitutions.
Then use vegan sausage or veggie crumbles and a vegetable broth.
Make sure the vegetable broth is vegan AND gluten free. (You have to double check everything. I know, right?)
If you don’t like vegan sausage or crumbles, just double up the vegetables and apples. Also, use olive oil to sauté everything in since you don’t have the fat from the chorizo.
Make this easy gluten free stuffing ahead of time
You can make it up to one day ahead of time, up to step 5. Then cover and refrigerate.
A hour or so before you sit down for the holiday feast, remove the stuffing from refrigerator. Uncover the pan and bake in a preheated oven for 1 hour at 350 degrees F.
If you’re not going to serve it right away, cover the pan with foil and keep in a warm oven until it’s time to eat.
If the stuffing gets dried out, add a little warm broth.
More gluten free Thanksgiving recipes
Gluten Free Cornbread Stuffing Recipe with Chorizo, Squash & Apples
- 1 pound chorizo sausage, squeezed from casings
- 1 cup butternut squash, diced
- 1 cup fresh cranberries
- 2 large celery stalks, thinly sliced
- 1 large onion, chopped
- 5 large garlic cloves, minced
- 10 leaves fresh sage, minced
- 2 tablespoons dried oregano
- 2 apples, peeled and thinly sliced crosswise
- 2 cups gluten free chicken broth
- 1/2 cup chopped flat-leaf parsley
- 1 1/2 pounds gluten free corn bread, cut or torn into 1-inch pieces
- Cooking spray
- Preheat oven to 350 degrees F.
- Cook chorizo in a large sauté pan over medium-high heat until it starts to brown, stirring often and breaking meat into small chunks, about 5 minutes. Add butternut squash, cranberries, celery, onion, garlic, sage, and oregano. Cook until softened, about 10 to 15 minutes. Add apples, stir to mix in, and cook for another 5 minutes.
- Transfer meat, vegetable and apple mixture to a very large bowl.
- Add broth to pan and stir to loosen any browned bits. Pour liquid into bowl. Stir in parsley and bread and mix thoroughly.
- Coat a 9x13 inch baking dish with cooking spray. Spoon stuffing into baking dish, mounding it.
- Bake stuffing until browned and center reaches at least 160 degrees F - 50 to 60 minutes. Drape pan with foil if dressing starts to get dark.
- Serving size: 1/16 of recipe
Originally published on December 5, 2015. Updated with new pictures and information.