Gluten Free Cornbread Dressing

Gluten-free cornbread dressing is easy to make and tastes just as delicious as any other stuffing recipe. Made with dried cornbread, chicken stock, onions, celery, butter, and hatch chilies, this recipe has a hint of sweetness along with spiciness that makes it extra addictive!

The holidays are not the time to compromise on flavor or tradition when serving a gluten-free menu. Our recipe for gluten-free cornbread dressing is just one of many popular recipes to pass around the dinner table this season. Baked in under an hour with minimal ingredients, you’ll quickly have a new family favorite stuffing recipe to enjoy for years to come.

While stuffing tops my favorite thanksgiving sides, desserts rank pretty high too. For the holidays, you’ll have to check out Christmas Fudge Recipe, Christmas Wreath Bundt Cake (Gluten-Free), and Gluten-Free Apple Cake. All quick to create and easy to serve.

Let’s clarify the difference between dressing and stuffing before we get started cooking. Traditionally, stuffing is “stuffed” into a turkey while dressing is cooked in a separate pan. Since we rarely stuff our turkey, we go back & forth calling it both stuffing and dressing.

It is a hot topic every holiday that ends in the whole family laughing. Just another reason we look forward to this recipe being passed around the dinner table!

For this dressing (or stuffing) recipe, gather the equipment and ingredients then follow the step by step instructions below. Make sure to check out the notes to learn how to quickly dry cornbread in the oven if in a pinch.

Equipment

• Small 18 inch oval roaster or large baking pan
• baking pan
• large stock pot
• stir spoon
• measuring cups and spoons
• cutting board
• chefs knife
• large bowl with lid or plate to cover bowl

Ingredients

• 2 packages gluten-free cornbread mix, prepared per box instructions
• 3 large hatch peppers, roasted, peeled, and chopped (if you can’t find hatch peppers you can swap poblano peppers like shown above)
• 2 large onions, diced
• 2 cups chopped celery
• 1/2 cup butter
• 4 cups chicken stock check for gluten free
• oil
• salt and pepper

How To Make

Prepping the cornbread is the first step in making a successful batch of dressing. This recipe was tested with Simple Truth Organic Gluten Free Cornbread Baking Mix, which has a nice flavor and binds well with the other ingredients. Simply swap with your favorite gluten-free cornbread mix if desired.

Prepare the cornbread

Prepare the cornbread per box instructions then bake in a 15” x 10” pan. Cool then cut into small squares and place onto 2 baking sheets.

Let sit on the counter for 2 days, or until dry. Easily dry the cornbread in the oven by placing the 2 baking sheets in a 250° oven for 30 minutes or until dry.

Roast the peppers

Adding roasted peppers is a trick my brother-in-law from New Mexico passed along. He always uses hatch peppers, but here in Wisconsin, they are tough to come by. The spice of the peppers combined with the cornbread makes this the best dressing recipe.

To roast, heat the oven to 450°. Lightly oil the peppers and place onto a baking sheet. Bake for 25-35 minutes or until the peppers are blistering and charred. Place into a bowl with a lid for 5-10 minutes then peel the outside layer off. Remove stem and seeds and chop.

Pro Tip: If cooking the dressing right away, set oven to 350° after roasting the peppers.

Heat the butter and chicken stock

Next, melt the butter in a large stock pot. Add onions and celery then cook until the onions are translucent. Add chopped peppers and slowly pour in the chicken stock. Season with salt and pepper if desired.

Combine the cornbread and chicken stock mixture

Add cornbread cubes to the roasting pan. Pour the chicken stock and vegetable mixture over then gently stir.

Bake

Bake at 350° for 45 minutes – 1 hour, stirring once halfway through. Be cautions not to over stir or the cornbread will break apart and get mushy.

Once baked, the cornbread is ready to serve. Transfer to a serving bowl or serve in the roasting pan.

Whether you are the guest or the host for your upcoming holiday event, we are sharing a few tips to keep in mind to prevent cross-contact to keep all your friends and family safe these season.

Gluten-Free Cooking Tips

• If cooking pasta dishes, always cook gluten-free pasta in a separate pot than regular pasta and drain in a different colander.
• Use different prepping and serving utensils for gluten-free and gluten-containing dishes.
• Always use a clean pan when cooking gluten-free recipes, especially if the same pan has been used to prep a non-gluten-free dish. When in doubt, line your pan with tin foil to protect your loved one from possible cross contamination.
• Double check labels of spices, sauces, condiments or any other mix-in before stirring into a gluten-free recipe.
• If thickening a gluten-free sauce such as gravy, verify what is being used to thicken.
• Cook gluten free recipes in a separate area of the kitchen or prepare first before cooking other non gluten free dishes.
• Save ingredient labels or product boxes for guests that may request to read before tasting a new dish.
• Serve gluten-free dishes on a separate table if possible.

Most importantly, be supportive of your family and friends this season as they navigate the holidays gluten free. If you are unsure on how to prepare a dish or the specific types of foods to offer, always ask or request the guest to bring a dish or two to share.

We hope everyone enjoys our version of gluten-free dressing along with any other recipes around the table. Happy Holidays from our family to yours!

More Holiday Side Dishes

Keep these side dishes in mind as you create your holiday menu this year.

• Sweet Potato Crunch
• Gluten Free Scalloped Potatoes
• Gluten Free Cheesy Potatoes
• Charred Broccoli
• Roasted Acorn Squash Wedges
• Crockpot Green Bean Casserole Recipe
• Brussels Sprout Apple Salad
• Roasted Butternut Squash with Cranberries and Walnuts
• Sauteed Butternut Squash
• Brussels Sprouts
• Gluten-Free Thanksgiving Desserts