Skip the boxed cornbread mix this holiday season and make our Gluten Free Cornbread Stuffing from scratch! It’s a healthier twist on a classic side dish that doesn’t skimp on flavor. Made with hearty cornbread, sweet figs, chestnuts, and fresh sage, this homemade cornbread stuffing bakes up golden and fragrant, while being high fiber (5g) and naturally higher in protein (9g) to keep you satisfied. With only 165 calories per serving and just 2 grams of fat, this healthy stuffing is a lighter option that still feels festive and satisfying. Perfect for Thanksgiving, Christmas, or as an easy side dish for weeknight dinners, it’s proof that healthy comfort food can be nourishing, too.
Check out more of our healthy side dishes that make every meal, from holidays to potlucks, both delicious and nutritious.
BONUS: We’ve included two alternate cooking methods so you can make this healthy stuffing recipe right on the stovetop or in a crockpot. Check them out further down the page!
Easy Holiday Stuffing with Sweet and Savory Flavor
This gluten-free cornbread stuffing is a healthy option for holiday meals because it’s lower in saturated fat and higher in fiber compared to traditional stuffing recipes. Each ¾-cup serving has just 2 grams of saturated fat and provides 5 grams of fiber, thanks to chestnuts, figs, and whole food ingredients. Using egg whites instead of whole eggs cuts back on cholesterol while still giving the stuffing structure. At 283 calories per serving with 9 grams of protein, it fits well into balanced meals without feeling too heavy. With no need for refined bread or high-sodium boxed mixes, this recipe keeps things simple, lighter, and still full of flavor.
Yes, this recipe is a healthy stuffing option. It’s lower in saturated fat thanks to egg whites, and higher in fiber from figs and chestnuts. It’s also gluten free if you use the right cornbread.
Stuffing is typically cooked inside the turkey, while dressing is baked separately in a dish. That said, the terms are often used interchangeably depending on the region. In the South, “cornbread dressing” is the more common term even when it’s baked outside the bird.
You can add sautéed aromatics like onion, garlic, and celery, along with herbs, dried fruit, nuts, and broth. In this version, we use bourbon-soaked figs, chestnuts, and fresh sage for depth and holiday flavor.
Typical ingredients include stale cornbread, broth, sautéed onion and celery, garlic, herbs, and eggs. Add-ins like nuts or dried fruit can enhance the flavor and texture.
Use stale or toasted bread for the right texture. Stale or toasted bread absorbs broth without turning mushy. Mix gently to keep air in the mixture, and don’t overbake or it’ll dry out. A balance of soft, crunchy, savory, and sweet elements makes all the difference.
Yes, prep the mixture the day before, store it covered in the fridge, and bake it just before serving. This helps the flavors meld and saves time on busy holidays.
Absolutely. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven.
If you're planning to make this healthy side dish, start with a healthy cornbread recipe you can bake in advance. Let it sit out uncovered overnight or toast it for that perfect stale texture. Here are two tasty versions that work well in our homemade cornbread stuffing:
Whether it’s Thanksgiving, Christmas, or just a chilly weeknight, these healthy stuffing recipes are developed to be a nutritious comfort food. Each one is made with lighter ingredients that don’t skimp on flavor. They are perfect for the holiday season or served as a healthy dinner side dish.
Recipe yields 8 servings
Preheat oven to 350°.
Lightly coat a 2-quart baking dish with nonstick cooking spray.
In a small bowl, soak figs in bourbon or orange juice until soft. Once soft, remove from liquid. Discard any remaining liquid and set aside figs.
In a large bowl, combine cornbread, onion, celery, garlic, chestnuts, sage and figs. Add chicken broth and mix well. Let stand 5 minutes. Lightly whisk egg whites and fold into cornbread mixture.
Evenly spread mixture into baking dish. Bake for 45 minutes, or until golden brown.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, celery, garlic, and sage, cooking until soft. Stir in chopped figs and chestnuts, then add crumbled cornbread. Pour in chicken broth and cook, stirring gently, until warmed through and moist. Remove from heat, fold in whisked egg whites, and cover with a lid. Let sit 5–10 minutes before serving.
Grease the inside of a slow cooker insert with nonstick cooking spray. In a large bowl, mix all ingredients, including whisked egg whites and softened figs. Transfer mixture to the slow cooker and spread evenly. Cover and cook on low for 3 to 4 hours or until set and lightly browned around the edges. Keep on warm until ready to serve.
Try chopped dried apricots, dates or cranberries for similar sweetness.
Use orange juice, apple cider, or even unsweetened cranberry juice.
Toasted walnuts or pecans add crunch and depth, while still adding healthy fats and protein.
Swap the chicken broth for unsalted or low-sodium vegetable broth.
Toast fresh cornbread cubes in the oven at 300°F for 15 to 20 minutes until lightly crisp.
Looking for more gluten free Thanksgiving sides to round out your holiday table? We’ve got you covered with a full lineup of delicious, healthy recipes. Check out our full assortment of gluten free Thanksgiving sides for even more tasty ideas!