Gluten Free Cornbread Stuffing

This cornbread stuffing is a lighter take on the classic, with 5 grams of fiber, 9 grams of protein, and just 2 grams of saturated fat per ¾-cup serving. Figs and chestnuts add fiber and natural sweetness, while egg whites hold everything together with less cholesterol than whole eggs. Traditional stuffing often starts with butter-heavy boxed mixes, so making it from scratch gives you much more control over what goes into it.

Not always. Most cornbread recipes and boxed mixes use a blend of cornmeal and wheat flour, so traditional cornbread stuffing usually contains gluten. Our version is gluten free as long as you start with gluten free cornbread, like our Healthy Homemade Cornbread. Everything else in this recipe is naturally gluten free, including the figs, chestnuts, celery, onion, garlic, sage, and egg whites. Just double-check the label on your chicken broth, since a few brands add wheat-based thickeners or flavorings. If you’re cooking for someone with celiac disease, make the orange juice version of the soaked figs and use a broth labeled “gluten free” so there’s no guesswork at the holiday table.

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.

You can prep the stuffing mixture the day before, cover it, and refrigerate it overnight. Then bake it just before serving. Making it ahead gives the flavors time to meld, and it frees up your oven and your schedule on a busy holiday.

Cornbread stuffing freezes well for up to 2 months. Let it cool completely, wrap it tightly, and freeze. When you’re ready to serve it, thaw it in the fridge overnight, then reheat it covered with foil at 350°F for about 15 to 20 minutes. If it seems a little dry, add a splash of low sodium broth before it goes back in the oven.