Gluten-Free Cornbread Stuffing
Rosemary, thyme, sage, oh my! Have a go at this Thanksgiving classic featuring cornbread that's gluten-free and egg-free. Did we mention our cornbread stuffing is vegetarian-friendly? A recipe made to be shared with those you love. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost to you.
Equipment
- 2 Baking sheets Lined with greased aluminum foil
- 1 Prep knife
- Measuring spoons
- 1 Large saute pan
- Aluminum foil
Ingredients
- 6 Cups Our allergy-friendly cornbread recipe or preferred cornbread
- 1/2 Cup Unsalted butter
- 2 Small onions
- 2 Celery stalks
- 2 tsp thyme
- 2 tsp rosemary
- 2 tsp Rubbed or dried sage
- 2 TBS Salt
- 3 Cups Vegetable stock (we chose to use Better than Bouillon Vegetable Stock).
Instructions
- Preheat oven to 250℉/121℃
- Start by cubing 1.5 batches worth of our allergy-friendly cornbread (linked above at the top of the page). This is about 6 cups. If you make this the same day, allow the cornbread to cool before cubing
- Line two baking sheets with aluminum foil and grease with cooking spray. Transfer and spread the cubes out across the two baking sheets
- Toast the cubed cornbread for 20 minutes
- While the cornbread is in the oven, place the onion, celery stalks, and herbs in a food processor and pulse until diced. You may need to cut the onion and celery in half before adding to the processor
- Melt butter in a large saute pan. Once the butter is melted, add the diced onions, celery, and herbs. Cook until softened, about 10 minutes. Season with 1.5 TBS salt and taste to see if the remaining salt needs to be added.
- Depending on which vegetable stock you use, you may need to follow the package instructions to prepare. We used the Better than Bouillon Vegetable stock and prepared 3 cups worth
- When the cornbread is done toasting, remove the baking sheets from the oven. Transfer the cubed cornbread to the casserole dish. Change the settings of the oven to preheat at 350℉/177℃
- Transfer the onions, celery, herbs, and salt mixture from the large pan to the casserole dish
- Mix the contents of the casserole dish with a spoon until the onions, celery, herbs, and salt are well incorporated with the cornbread
- Evenly distribute the vegetable stock across the mixture in the casserole dish
- This next step is based on preference so please follow carefully: For a softer texture, bake in the oven uncovered for 10 minutes. Then place aluminum foil on top of the casserole dish and bake for another 15 minutes. For a crispier texture, bake in the oven covered with aluminum foil for 15 minutes and then bake uncovered for another 10 minutes
- Once done, remove from oven and allow to cool slightly. Serve and enjoy!