Gluten-free cornbread stuffing 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!
2packagesgluten free cornbread mix, prepared per box instructions, sliced, then left to dry for 2 days may dry bread in the oven
3largehatch peppers, roasted, peeled, and chopped
2largeonions, diced
2cupschopped celery
1/2cupbutter
4cupschicken stock or vegetable stock✅
oil
salt and pepper
Instructions
⭐️Prepare the cornbread. Prepare the cornbread per box instructions. 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. See notes for drying bread in the oven.
2 packages gluten free cornbread mix, prepared per box instructions, sliced, then left to dry for 2 days
⭐️Roast the peppers. Heat the oven to 450°. Lightly oil 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 minutes then peel the outside layer off. Remove stem and seeds and chop. If cooking dressing right away, set oven to 350°.
3 large hatch peppers, roasted, peeled, and chopped, oil
⭐️Heat the butter and chicken stock. In a large stock pot, melt the butter. Add onions and celery and cook until the onions are translucent. Add chopped peppers and chicken stock. Season with salt and pepper if desired.
3 large hatch peppers, roasted, peeled, and chopped, 2 large onions, diced, 2 cups chopped celery, 1/2 cup butter, 4 cups chicken stock or vegetable stock, salt and pepper
⭐️Combine the cornbread and chicken stock mixture. Add cornbread cubes to the roasting pan. Pour the chicken stock and vegetable mixture over. Gently stir.
⭐️Bake. Bake at 350° for 45 minutes - 1 hour, stiring once halfway through. Do not overstir or the cornbread will break apart and get mushy.
Notes
Easily dry the cornbread in the oven by spreading cooked cornbread on two baking sheets then placing in a 250° oven for 30 minutes or until dry.
Make ahead up to 2 months in advance by preparing the recipe and freezing uncooked. When ready to serve, thaw completely then follow the baking instructions.
Be cautious not to over-stir or the cornbread will break apart and get mushy.
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.