There’s not much a good Southerner won’t do with cornbread and that includes finding a way to work it into the holiday menu. Cornbread dressing is a must-have on every Thanksgiving table! My first holiday gluten-free, I missed the famous side dish my sweet Daddy bakes to perfection every year, but I vowed that would be the only year I missed out. And it was.
The key is, obviously, the cornbread. I took my tried and true cornbread recipe, refashioned it to be gluten-free and I was back in Thanksgiving dressing business in no time! We may have even had a few pans of this dressing “out of season” that year, just to make up for my first dressing-free Turkey Day. :)
When I recreated my cornbread recipe way back then, I had no idea it would become the #1 recipe viewed here on the website. Heck, back then, there was no website. If you haven’t made it yet, stir up a pan of my (now award-winning) Gluten Free Cornbread to have with your next soup or stew, then you’ll see why it makes the BEST gluten-free pan dressing.
I combine my cornbread with “white bread” or biscuits for balance, just like my Daddy does. You can use your favorite bread recipe for this. I prefer cubing up my Soft White Gluten-Free Loaf (recipe in my book, here) for just the right traditional flavor and balance.
I’ve served this dish many years now and no one can tell it’s gluten-free. Give it a try at your next holiday meal!
Traditional Gluten-Free Cornbread Dressing
- 4 cups cubed gluten-free "white bread" or gluten-free biscuits (use your favorite store-bought brand or my recipe, in The Gluten-Free Solution, available here.)
- 1 recipe Gluten Free Gigi’s Gluten Free Cornbread
- 1 Tablespoon oil
- 1 cup celery, cut into small dice
- ½ medium sweet onion, cut into small dice
- 1 cup dried cranberries reconstituted in ½ cup warm water, optional
- 5 cloves minced garlic
- ½ Tablespoon dried ground sage
- ½ teaspoon each: salt and black pepper
- 3 cups Broth (use veggie broth for vegan OR other broth of your choice, either homemade or store-bought)
- 3 real eggs OR your choice of egg-free egg alternative - click to find a few options
- Preheat your oven to 350F.
- Grease a 9x13-inch baking pan.
- Crumble bread and cornbread into coarse breadcrumbs. You will have about 8 cups of breadcrumbs. (You can do this in a large zip top bag with little mess.)
- If frozen previously, there is no need to thaw the bread. Simply remove the frozen bread from fridge before sautéeing the celery, onions, and garlic and allow to sit at room temperature until the veggies are ready.
- Add oil to a skillet over medium heat; sautee onion and celery until tender, about 5 minutes.
- Add garlic, cook, and stir for 2 minutes more. (Watch the garlic carefully, as it burns easy.)
- Place the breadcrumbs in a large mixing bowl; add cooked veggies.
- Add salt, pepper, and sage.
- Stir in broth and eggs.
- Spoon into prepared baking pan and bake approximately 45 minutes, or until set in center and golden brown around edges.
- You may also use this for stuffing a turkey, if you like.
Thought you’d like to know…
- Biscuits and Cornbread can be made up to 1 month in advance and frozen in gallon zipper bags. To freeze: cool bread to room temperature, then place the cornbread in one bag and the biscuits in another. Knead through the bag to crumble the bread, then squeeze the air out of each bag and freeze. They will be ready to add to your stuffing when the holidays roll around!