Gluten Free Stuffing Recipe

by Jackie Dodd ; Updated August 23, 2018

Stuffing is a staple of any good holiday meal, and a tradition that's passed down through the generations. The savory mix of carbs and herbs makes it the perfect complement to the turkey centerpiece. A dish so loved that no one should have to pass on it just because gluten doesn't play well with their guts. This version of cornbread stuffing is so good even your bread eaters will ask for the recipe. What's the difference between dressing and stuffing? How you cook it. If it's stuffed inside the bird, it's stuffing. If it's cooked outside the bird in a dish, it's dressing. So technically, most people make dressing. But don't let semantics get in your way, call it whatever you'd like. And enjoy!

Make the Cornbread

Prepare the cornbread according to package directions. Spread evenly into a 9- or 10-inch cast iron skillet. Bake according to package directions. Remove from pan, cut into cubes (can be done a day ahead of time).

Cook the Bacon

Add the chopped bacon to a large skillet over medium heat (not too high, a lower heat will render more fat than a higher temperature but will take longer) and cook until the bacon is crisp and fat has rendered.

Toast the Bread

Remove the bacon with a slotted spoon, leaving the bacon fat in the pan. Add the cubed cornbread to the pan, allowing to cook in the bacon fat until lightly toasted. If your pan is too small to accommodate, place the cornbread cubes on a baking sheet, drizzle with bacon fat, and bake at 350 degrees Fahrenheit until toasted, about 10 minutes.

Add the Bread to a Dish

Add the toasted breadcrumbs to a 4-quart (or 9x13) baking dish.

Cook the Vegetables

Melt the butter in the pan you used for the bacon. Add the onion, carrots, and celery. Cook until the vegetables have softened, about 6 minutes.

Add Herbs

Stir in the sage, parsley, thyme and salt.


Add the broth, and simmer for three minutes.


Pour the broth, herbs and vegetables over the cornbread crumbs, and then sprinkle with bacon. Gently toss to coat.


  • Feel free to stuff this inside your bird but beware: it will soak up raw poultry bacteria, and won't cook high enough (because it's in the center of the turkey) to kill off harmful bacteria. If you want to cook it inside the bird, be on the safe side and remove it from the cavity once the turkey is cooked, place it in a baking dish, and cook it until it reaches 165 degrees Fahrenheit to kill any harmful bacteria to avoid food poisoning.

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About the Author

Jackie Dodd is an award-winning food writer, recipe developer and photographer. She has cooked across America on TV shows such as TODAY, Lifetime Network and CBS News. Dodd is also the author of two best-selling cookbooks, "The Craft Beer Cookbook" and "The Craft Beer Bites Cookbook."