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Dairy-Free Cornbread Stuffing / Dressing

GF Recipe Summary

Gluten-Free Dairy-Free Cornbread Stuffing / Dressing: This is bound to be a hit around the fall holidays, and it is a wonderful alternative to traditional bread-based stuffing recipes.

This is a perfect Gluten-Free, Wheat-Free, Dairy-Free Cornbread Stuffing / Dressing Recipe (with Cranberries) — great for the Thanksgiving or Christmas Holiday feast! It has all sorts of wonderful flavor; between the herbs, cranberries, and cornbread, it'll make for a tasty feast!

Gluten-Free Recipe Card and Pictures

Gluten-Free Dairy-Free Cornbread Stuffing / Dressing
Corn Bread Ingredients:
    * 1 Egg
    * ¼ Cup Sugar
    * ⅓ Cup Vegetable Oil
    * 2 Teaspoons Baking Powder
    * ¾ Cup Cornmeal
    * ¼ Cup Glutinous Rice Flour
    * ½ Cup Sorghum Flour
    * ¼ Cup Flaxseed Meal
    * ½ Cup Water

Additional Stuffing Ingredients:
    * 2 Tablespoons Olive Oil
    * 2.5 Cups Diced Onion
    * 1 Cup Chopped Celery (approximately 2 stalks)
    * 1 Tablespoon Minced Garlic
    * ½ Cup Dried Cranberries
    * 1 Teaspoon Sage
    * 1 Teaspoon Garlic Powder
    * 2 Tablespoons Fresh (or dried) Parsley, Chopped
    * 1 Tablespoon Chives
    * ¼ Teaspoon Crushed Red Pepper (optional)
    * ½ Teaspoon Pepper
    * ½ Teaspoon Salt
    * 2 Eggs
    * 1½ Cups Vegetable Broth *

NOTE: * Vegetable Broth used in recipe: Pacific Natural Foods Organic Vegetable Broth (Gluten Free)


Start by creating the cornbread: In mixer, mix egg, sugar and vegetable oil on medium-high speed for 2 minutes. Add remaining cornbread ingredients and mix until combined. Pour corn bread into greased Pyrex 11 x 7 x 1.5 inch baking dish and cook in 425°F oven for 15 minutes.

While corn bread is cooling, start preparing the additional stuffing ingredients. Place olive oil in large skillet that can be placed in the oven (if not using an oven proof skillet, the stuffing will need to be transferred to an oven safe casserole dish that has been sprayed with cooking spray), cut up the onion and celery and place in the skillet (such as a cast iron skillet), cook on medium heat, stirring occasionally, until slightly tender. Add minced garlic, cranberries, herbs and salt and pepper, cook for 2 additional minutes. Turn off heat.

Crumble the baked corn bread into the stuffing ingredients and mix gently.

In a bowl, combine vegetable broth and eggs, whisk together. Pour over corn bread/stuffing ingredients and gently mix until combined. Place all the mixed stuffing and additional ingredients into an oven-safe cast-iron frypan/skillet, and bake at 375° for 45 minutes (again, if not using an oven safe skillet, place corn bread into an oven safe casserole dish that has been sprayed with cooking spray).

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