Food and Recipes Dish Stuffing And Dressing Gluten-Free Cornbread Dressing Be the first to rate & review! A Thanksgiving side dish staple, perfect for people who can't eat wheat flour. By Jasmine Smith Published on October 15, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner Active Time: 40 mins Other Time Time: 1 day Total Time: 1 day 1 hr 40 mins Servings: 12 This cornbread dressing might be gluten-free, but it isn’t lacking any flavor. With a beautifully browned crust top and soft custardy center, it will remind you of the classic dressings you know and love—but this one can be enjoyed by those with gluten dietary restrictions. Throughout the dish, the celery adds texture, while the garlic and onion add deeply savory notes. The sage is the real star of this recipe, however, adding an earthy nostalgic Thanksgiving flavor that is only further complimented by the thyme and parsley. For more holiday flavor (and texture), dried cranberries and nuts would also make a great addition to this dressing. As for the cornbread itself, you can pick up a gluten-free cornbread mix, and prepare it in a 9-inch skillet according to package directions. Or make it from scratch using our tried-and-true recipe. No matter how you prepare it, it’s absolutely necessary to dry out the cornbread so it absorbs the liquid well without crumbling. Ingredients 14 cups Gluten-Free Cornbread, cut into 1-inch cubes 1/2 cup (4 oz.) melted unsalted butter, divided 1 large yellow onion, chopped (about 2 1/2 cups) 1 1/2 cups chopped celery (from 4 large celery stalks) 1 Tbsp. finely chopped garlic (from 3 medium garlic cloves) 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 2 Tbsp. chopped fresh sage 1 Tbsp. chopped fresh thyme 4 cups gluten-free chicken broth 2 tsp. kosher salt 1 tsp. black pepper 4 large eggs, lightly beaten Cooking spray Directions Spread cornbread cubes in an even layer on a baking sheet. Cover with a clean dish towel, and let stand at room temperature until cornbread has become dry, about 24 hours. Preheat oven to 350°F with rack positioned 6 inches from heat source. Heat 1/4 cup of the butter in a large skillet over medium-high. Add onion and celery; cook, stirring often, until vegetables are tender, about 8 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Remove from heat. Stir in parsley, sage, and thyme. Whisk together broth, salt, pepper, and eggs in a large bowl. Add onion mixture and cornbread cubes; gently stir until cornbread is fully coated. Let stand, stirring occasionally, until cornbread has absorbed most of the liquid and is wet to the touch, about 10 minutes. Spoon mixture into a 3-quart broiler-safe baking dish lightly coated with cooking spray. Pour remaining 1/4 cup melted butter evenly over the top of the mixture. Cover with aluminum foil. Bake in preheated oven for 30 minutes. Uncover and bake until dressing is set around the edges, about 15 minutes. Increase oven temperature to broil (do not remove baking dish from oven). Broil until top is golden brown, about 5 minutes. Remove from oven; let cool 10 minutes. Garnish with additional parsley, if desired, and serve. Rate It Print