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Delicious Gluten Free Southern Cornbread Stuffing

GF Southern Cornbread Stuffing

This traditional Southern stuffing/dressing recipe is a packed with fresh herbs, onions, celery, butter, and flavorful broth!
Course Thanksgiving
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 -10


For the cornbread

  • 4 1/2 cups cups cornmeal
  • 4 eggs
  • 2 cups buttermilk or 2 cups milk plus 2 Tbsp apple cider vinegar 480 grams
  • 1/2 cup grapeseed or canola oil 54 grams
  • 2 tsp baking soda
  • 3 tsp salt 11 grams

For the dressing

  • 1 cup celery diced
  • 1 cup onions diced
  • 1 egg
  • 2 Tbsp fresh rosemary finely chopped
  • 2 Tbsp fresh sage finely chopped
  • 2 Tbsp fresh parsley finely chopped
  • 1 stick butter plus more for brushing
  • 3 to 3 1/2 cups chicken or turkey broth
  • 1/2 cup turkey drippings or replace with 1/2 cup more broth if you don't have drippings
  • 1 tsp salt


For the Cornbread

  • Preheat the oven to 450 degrees.  Mix the dry ingredients together with a whisk until combined.
  • Mix the 4 eggs until combined, then add the buttermilk and oil and stir until incorporated.
  • Bake in a greased muffin pan until golden brown about 15 minutes or until the cornbread springs back when pressed.
  • The cornbread muffins need to dry out for about 1-2 days for best results. You can make the muffins up to one month in advance and individually wrap them in plastic wrap and place them in the freezer. Make sure to thaw them for 1-2 days to dry out before making the stuffing.
  • For the stuffing:
  • Heat a large sauté pan over medium heat. Melt the butter and sauté the onions, celery, and fresh herbs until the onions are softened and translucent, about 5-8 minutes.
  • Meanwhile, in a large bowl crumble 4 1/2 cups worth of cornbread with your hands or dice the cornbread into equal-sized portions.
  • Let the onions, celery, and butter mixture cool a bit, then add to the cornbread.
  • Add the salt, egg, then the chicken or turkey broth, and turkey drippings if you are using them. Stir until combined.
  • Place in a buttered casserole dish and drizzle more melted butter on top to help form a nice crunchy crust.
  • Bake at 375 degrees for about 40-45 minutes or until it's nice and golden brown on top.


You will have extra muffins leftover for this recipe depending on how much batter you scoop into the muffin tins.  Just use about 4 1/2 cups worth of crumbled baked muffins for one casserole dish.