Gluten Free Cornbread Stuffing Recipe with Chorizo, Squash & Apples

Gluten Free Cornbread Stuffing Recipe with Chorizo, Squash & Apples

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.

A holiday plate and casserole dish of Gluten Free Cornbread Stuffing with Chorizo, Squash & Apples.

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.

I have a terrific gluten free cornbread recipe for Easy Cast Iron Skillet Cornbread as well as a Vegan Corn Bread that’s dairy free and egg free.

However, there are now several gluten free cornbread mixes on the market that are fairly good:

Krusteaz Gluten Free Honey Cornbread Mix

Bob's Red Mill Gluten Free Cornbread Mix

King Arthur Flour Gluten Free Cornbread Mix

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.

 white and red plate with fork and cornbread stuffing with chorizo, squash and apples on a white background.

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.

A red casserole dish of cornbread stuffing with chorizo, squash and apples with a sage sprig on a white background.

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.

First, use my Vegan Corn Bread recipe, which is made with tofu. (It’s so moist and delicious you’d never know it’s made with tofu!)

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.

A casserole dish with silver serving spoon and white plate of holiday Thanksgiving cornbread stuffing with a sprig of sage on a white background.

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.

Red and white plates with silver fork with holiday Thanksgiving cornbread stuffing on a white background.

More gluten free Thanksgiving recipes

Here are a variety of gluten free Thanksgiving recipes that everyone will enjoy:

Pimento Cheese Spread Pumpkin

Refrigerator Pickled Okra

Sugar Free Cranberry Sauce

Keto Pumpkin Mousse

Crockpot Pumpkin Dump Cake

Gluten Free Dairy Free Pumpkin Pie

Instant Pot Sweet Potatoes

Crockpot Mashed Potatoes

Yield: 16 SERVINGS

Gluten Free Cornbread Stuffing Recipe with Chorizo, Squash & Apples

A holiday plate and casserole dish of Gluten Free Cornbread Stuffing with Chorizo, Squash & Apples.

This gluten free cornbread, chorizo, squash, apples stuffing goes great with turkey. This gluten free stuffing recipe can be made vegan.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Transfer meat, vegetable, and apple mixture to a very large bowl.
  4. Add broth to the pan and stir to loosen any browned bits. Pour liquid into a bowl. Stir in parsley and bread and mix thoroughly.
  5. Coat a 9x13 inch baking dish with cooking spray. Spoon stuffing into a baking dish, mounding it.
  6. Bake stuffing until browned and the center reaches at least 160 degrees F - 50 to 60 minutes. Drape pan with foil if dressing starts to get dark.

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 755mgCarbohydrates: 26gFiber: 2gSugar: 4gProtein: 10g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published on December 5, 2015. Updated with new pictures and information.

Gluten Free Cornbread Stuffing Recipe with Chorizo, Squash & Apples

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