Cornbread stuffing is a must have Thanksgiving side dish…make a gluten-free stuffing so everyone at the table can enjoy it. This delicious recipe is equal parts salty, savory, sweet and herby for a flavorful and moist gluten-free and vegan stuffing that’s soft underneath and crispy on top.
This is the perfect gluten-free stuffing recipe. It’s both savory and a bit sweet with plenty of vegan umami too. I use my gluten-free cornbread recipe that I make ahead and freeze. You can also use my vegan skillet cornbread in this recipe, but that one is not gluten-free.
This post has been updated from the original posted November 18, 2020.
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Stuffing is a quintessential Thanksgiving side dish. To be honest, I’ve never been a big fan of stuffing….but this gluten-free vegan cornbread stuffing recipe has changed my mind.
To the classic stuffing combination of onion, celery and sage, I added mushrooms, kale and fennel. Cornbread stuffing with tons of veggies satisfies my need for balance, and totally earns its spot on the Thanksgiving buffet.
Ingredients and Substitutions
Gather your veggies and get them ready. Make sure everything is prepped before you begin. Everything combined adds a wonderful earthy, rustic savory taste to this stuffing.
- Cornbread: If you have dietary restrictions, make your own. My vegan and gluten-free cornbread recipe tastes great and works well in this recipe.
- Mushrooms. Any kind will work well. I used baby bellas, sliced thin. They will shrink when cooked, but I like the slices as part of the texture in the final product. Mushrooms add a vegan umami that really adds to the overall flavor. If you don’t like mushrooms, omit and add a Tablespoon of miso paste to the broth and whisk well before pouring over the stuffing.
- Fennel: Contributes to the overall flavor and savory sweetness. Save the fronds to sprinkle onto the top of the cooked stuffing. Add additional celery if you skip the fennel.
- Celery: If you have the leafy tops, include them as well. No celery? Add a teaspoon of celery seed when you add the salt and pepper for the flavor and then substitute for another veggie like yellow or red bell peppers. A chopped green apple would also work. Or, you could double up on the fennel or use bok choy sliced thin, including the green leafy part.
- Onion: I think purple onions add another sweet dimension, but you could also use yellow or white onion. Shallots or leeks would be another equal swap.
- Sage: If you don’t have fresh sage, use 2 teaspoons dried sage as a replacement for the 2 Tablespoons fresh. .
- Parsley: Fresh chopped parsley adds great flavor. Use oregano or thyme if you need a sub.
- Kale: Why not? Added nutrition and texture…plus it’s the perfect partner to mushrooms and it looks pretty too.
- Garlic: Recipe calls for 3 cloves. More would be good too.
- S+P: I like the smoky taste of white pepper in this dish, but freshly ground black pepper would also work well.
How to dry out cornbread for stuffing
The best cornbread stuffing is made from scratch with homemade cornbread, If you can, make your cornbread a few days in advance so it has time to dry out. Cut it into cubes and leave on a baking tray overnight.
After sitting out all night, the only thing I noticed in the sheet pan full of cornbread cubes is that some were missing. Par for the course at my house….and I bet at yours too! But, they weren’t dried out enough to use in stuffing.
So, I popped them into a 350 degree oven for 20 minutes and they got dry, and a bit crisp, which is exactly what you want for your stuffing. Kinda like a crouton texture on the outside.
PRO TIP: Don’t discard the crumbs. Include all the bits and pieces, as they will lend a varied texture which is key to a good stuffing.
How to cut fennel
Don’t skip the fennel, just because you don’t know what it looks like or how to chop it. It’s really delicious! Cooking fennel reduces the licorice taste and brings out a sweet caramelization that is just divine.
- First cut off the fronds. Set them aside, they make great decorations for the top of the finished stuffing.
- Then, stand the fennel bulb on its flat end so you can slice through the center. If needed, cut a small sliver off the bottom so bulb will sit flat.
- Place one half with the flat side down and then cut into thin strips.
- Then, cut across the other way so you have small pieces. Repeat with the other half of the fennel.
How to make gf stuffing
Saute veggies: Heat heavy skillet over medium heat. Swirl in olive oil (water or veggie broth will also work OK) and add in mushrooms, onions, celery and fennel.
Cook and stir until veggies are soft and beginning to caramelize. Stir in salt and pepper and cook, stirring until garlic becomes fragrant.
Then, turn off the heat, stir in the kale, sage and parsley and mix well until the greens are wilted.
Place veggie mixture into a large bowl with the cornbread croutons, plus any crumbs. Mix well.
Pour into a baking dish and spread evenly. Pour vegetable stock over the mixture. The bottom will soak up the stock and be soft, while the top will become crisp when baked.
Cover with foil and bake for 30 minutes. Then, remove cover and bake for an additional 15 minutes to allow the top to get brown.
Debra’s Pro Tips
- Take the extra step to dry out the cornbread cubes before mixing them into the veggies.
- If you’re making this for Thanksgiving, make the cornbread croutons as far as a month in advance and freeze them, for an easier and more relaxed Thanksgiving week.
- Take foil off and bake the last 15 minutes uncovered for a moist inside and crisp outside.
More Healthy Thanksgiving Recipes
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📖 Recipe
Cornbread Stuffing
Equipment
Ingredients
- 8 cups cubed vegan cornbread
- 2 Tablespoons olive oil
- 8 oz. mushrooms* sliced thin
- 1 large purple onion sliced thin
- 1 bulb fennel chopped
- 3 stalks celery diced
- 3 cloves garlic minced or pressed
- 1 cup chopped curly kale
- ¼ cup chopped fresh parsley
- 2 Tablespoons chopped fresh sage
- 1 teaspoon sea salt
- ½ teaspoon white pepper
- 2 cups vegetable stock
Instructions
- Preheat oven to 350
- Turn cornbread into croutons. Essentially, you want to dry it out. It’s easiest if your cornbread is a few days old. You can cut it into cubes and leave on a baking tray in a single layer to dry. If they’re not crumbly yet, or if you have just made the cornbread, you can bake them on a baking tray in a single layer at 350 for 20-25 minutes. Place cubes, plus any crumbs in a large bowl.
- Turn oven up to 400 degrees.
- Heat heavy skillet over medium heat. Swirl in olive oil and then add mushrooms, onions, fennel and celery. Cook, stirring occasionally for 10 minutes, as veggies soften. Add in salt, pepper, and garlic. Continue to cook for another 5-ish minutes, stirring, until veggies are soft and beginning to caramelize. If pan becomes too dry, add in 1 Tablespoon veggie stock at a time, as needed.
- Turn off heat and stir in kale, parsley and sage. Stir well and continue to stir until kale is wilted and thoroughly incorporated into mixture.
- Add veggies to bowl with cornbread croutons and mix well.
- Pour cornbread/veggie mixture into 9 x 13 baking pan. Pour on 2 cups veggie stock and cover with foil. Bake covered for 25 minutes. Uncover and bake additional 15 minutes.
Video
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Rosario Arecco
Debra, I cannot wait to make this for my family! Looks delicious!
Debra Klein
Enjoy! Happy Thanksgiving.
Alexandra
Cornbread stuffing is such a delicious idea – this is the perfect side dish for our festive table! Love the delicious flavours.
Debra Klein
Totally agree.
Amy
Love this stuffing recipe! I’m helping a friend with her Christmas bash this year and we have been looking for a stuffing recipe with a difference. Love all those fabulous vegetable sin it and best of all the fact that I can make it ahead of time.
Debra Klein
Yay…this one will not disappoint.
michele h peterson
If you can believe it I’ve never had cornbread stuffing but I can’t wait to try this one – it looks so delicious!
Debra Klein
This is the year to try it!!
Christina
I just love this recipe. I can’t wait to make it for my family again this year!
Maren
This cornbread stuffing is so healthy and yet tasty! Can’t wait to make it for thanksgiving
Debra Klein
Thanks Maren…your crew will love it!
Emily
This is going on the table for Thanksgiving. This was so tasty and we loved the crispy top – and the flavor of the fennel added a delicious twist!
Debra Klein
Yes! So perfect for the holiday.
Karen
This recipe is a winner! I have been trying different recipes for Thanksgiving Dinner and this one will make the menu, for sure! Really well balanced flavor and a great, moist texture. The entire family devoured it.
Debra Klein
Thanks for sharing…love it!
Justine
Just made this for my house tonight, and my gosh… The kitchen smelled amazing! But, that didn’t even compare to the flavor! Literally in the process of making another batch as I write this comment. Thanks for the recipe!
Debra Klein
You go girl!!
Oscar
This cornbread stuffing looks delicious and I love that it’s gluten-free. Saving this recipe for thanksgiving. Thank you.
Debra Klein
You’re welcome…one of our favorite thanksgiving dishes!
linda
Made this for our small gathering, and it’s a hit! Will add this to our Thanksgiving menu this year
Lindsay Howerton-Hastings
I made this last year for Thanksgiving and it’s coming back this year!
Debra Klein
Oh yeah….cannot wait to include this in our Thanksgiving feast…will definitely have to make it before November!!
Helen at the Lazy Gastronome
This is an easy recipe to make and it’s totally delicious! We made a meal of it. Just add a salad!
Bernice
I host a ‘friendsgiving’ dinner every year and we always have one GF friend attending. I am going to try this stuffing this year so she doesn’t have to bring her own! I’m sure everyone will love it too.
Debra Klein
I’m sure your friend will appreciate this delicious stuffing…and everyone else can enjoy it too!
Tina
My whole family loved this stuffing recipe and I look forward to making it again during the holidays!
Debra Klein
Yay….love a whole family win!
Elizabeth
This cornbread stuffing is so delicious! We served it with a roast chicken but it would be prefect with Thanksgiving turkey. Will definitely be making it again!
Debra Klein
Thanks for stopping to leave a comment!
Vicki
I look forward to using your jalapeno cornbread to make the stuffing! Sounds so good…
Debra Klein
Yay….that cornbread makes the best stuffing!