The Best Gluten-Free Cornbread Stuffing for Thanksgiving

This is the best gluten-free cornbread stuffing recipe! For my fellow celiac and gluten intolerant friends, I promise this is as good, if not better, than the real thing.

Thanksgiving is one of my favorite times of the year. I love taking time to share love, gratitude, and, of course, amazing food. For those of us with celiac disease (hi!) or gluten sensitivities, it can sometimes mean missing out on favorite holiday dishes. Last year was my first gluten-free Thanksgiving and it was so disappointing to miss out on my favorite dish - stuffing! For me, nothing says Thanksgiving quite like stuffing. It’s warm, savory, and packed with the herby, buttery flavors I wait all year to enjoy.

Last year, I tried a boxed gluten-free stuffing mix, and it was…underwhelming. That’s when I decided to step up my game. This year, I’m bringing gluten-free cornbread stuffing to the table—a recipe so good, you won’t believe it’s gluten-free…seriously. We had our friends over for our annual Sweatsgiving (think Friendsgiving, but in sweats!) and I made this stuffing. I didn’t tell anyone it was gluten-free. And I immediately got questions about the recipe because it was so good! That’s the kind of gluten-free cooking and baking I always strive for…not just ‘good for being gluten-free’ but good, period.

The Secret to the Best Gluten-Free Cornbread Stuffing

Before I was diagnosed with celiac, I always shied away from boxed mixes and preferred to make my baked goods from scratch. But gluten-free baking has changed my perspective—sometimes, a boxed mix can be the best option. That’s especially true for this recipe, where a gluten-free cornbread mix provides the perfect base for a stuffing that tastes just like the one you remember. I love the Krusteaz gluten-free honey cornbread mix. It is so close to the real thing, you can hardly tell it’s gluten-free! When I made this with chili for Sunday football last month, I knew it would make the perfect base for stuffing.

Here’s the trick: I bake the cornbread, cube it, and dry it out slightly in the oven. This step transforms the mix into perfectly textured bread cubes that soak up the savory broth while maintaining structure, creating a stuffing that’s moist, tender, and delicious.

What Makes This Recipe a Standout

This gluten-free cornbread stuffing is packed with seasonal ingredients and classic flavors:

• Green apples add a hint of sweetness and a touch of tartness.

• Celery and onions provide that classic crunch and savory depth.

• Crumbling and browning breakfast sausage adds a rich, meaty flavor that’s hard to resist (but this recipe can easily be made without sausage for a meatless option).

• A fresh poultry seasoning mix (sage, rosemary, thyme, and marjoram) ties it all together with the unmistakable taste of Thanksgiving.

• Homemade cornbread cubes absorb the broth beautifully, balancing soft bites with golden, crispy edges.

Not only is this stuffing gluten-free, but it’s also delicious on its own or smothered in gravy. Bonus: baking it will make your house smell warm, comforting, and absolutely irresistible!

Perfect for Your Holiday Table

This cornbread stuffing isn’t just gluten-free—it’s a dish everyone will love. Even my gluten-eating family couldn’t stop raving about it. Whether you’re cooking for a crowd or creating a completely gluten-free menu, this stuffing is a must-have for your Thanksgiving feast.

Make It Your Own

Want to customize? Add in mushrooms, cranberries, or even pecans for a unique twist. Prefer a meatless option? Simply leave out the sausage—the stuffing will still be packed with incredible flavor.

A Gluten-Free Thanksgiving Staple

If stuffing is one of the dishes you’ve missed since going gluten-free, give this cornbread stuffing a try. It’s proof that gluten-free cooking can be just as flavorful, comforting, and satisfying as the dishes you grew up with.

Author: Rachel Humiston

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Gluten-Free Cornbread Stuffing

This is the best gluten-free cornbread stuffing recipe! For my fellow celiac and gluten intolerant friends, I promise this is as good, if not better, than the real thing.

Ingredients

• 1 box gluten-free cornbread stuffing, prepared according to the box directions, cooled and cut into 1" cubes
• 8 Tbsp unsalted butter
• 1 onion, diced
• 6 celery stalks, diced
• 2 Granny Smith apples, peeled, cored and diced
• 2 tsp poultry seasoning
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 12 oz breakfast sausage, casings removed; you may use links or breakfast patties
• 1 ½ C low sodium chicken stock

Instructions

1. Preheat oven to 300 degrees.
2. Place the cornbread cubes and on a foil-lined sheet pan.
3. Cook in oven for 7 minutes. Toss cornbread and continue cooking for 5 more minutes until the cubes just start to harden. Set aside.
4. Raise oven temperature to 350 degrees.
5. In a Dutch oven or large skillet set over medium heat, melt the butter.
6. Add onions, celery, apple, poultry seasoning, salt and pepper.
7. Cook for about 10 minutes, stirring occasionally, until everything is soft.
8. Remove from the pan and set aside.
9. In the same pan, cook the sausage. If using sausage links, remove the casings, then break up the sausage into small pieces and cook until browned and crispy bits start to form.
10. Add the apple/onion/celery mixture back into the pan and stir to combine.
11. Gently (very gently), add the cornbread and stir together until all combined.
12. Pour chicken broth over the bread mixture, 1/2 cup at a time, mixing gently after each addition. You want it to be moist but not soaked.
13. Place stuffing in a baking dish, cover loosely with aluminum foil and bake for 25 minutes. Remove the foil and cook uncovered for another 5 minutes.

So what do you think? Would you give this a try? Let me know if you do!

Have a great Thanksgiving, friend!