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Corn bread stuffing on white plate for Thanksgiving
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Corn Bread Stuffing Recipe

A rich and savory stuffing recipe that is easily gluten-free and dairy free
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: Dairy free, gluten free, Healthier version, Thanksgiving
Servings: 6 people
Calories: 210kcal

Equipment

  • Cutting board
  • Chopping knife
  • Skillet
  • Baking dish 8x8

Ingredients

  • 6 oz GF Corn bread stuffing 1/2 box
  • 1/2 cup Onions diced
  • 1/2 cup Celery diced
  • 1 cup Mushrooms diced
  • 1 Tb Coconut oil Sub butter
  • 1 cup Chicken stock Sub mushroom for vegan
  • 1/3 cup Chopped pecans
  • 1/4 cup Craisins
  • Seasoning salt to taste
  • 1 Egg optional

Instructions

  • Preheat oven to 400°
  • Dice your vegetables then sauté them in your coconut oil {or butter} until the onions are translucent.
  • Add bread cubes and chicken stock. Stir lightly until everything is moistened. Careful not to over stir or the bread will start to fall apart!
  • Fold in your craisins and chopped pecans.
  • OPTIONAL: If you like a dense stuffing rather than fluffy dressing, whip an egg and add it to the mixture for added structure. You'll end up with stuffing you can slice with a knife instead of serving with a spoon.
  • Place your corn bread stuffing mixture into a greased 8x8 pan.
  • Cover with foil and bake at 400° or 40 minutes.
  • Remove foil and cook for an additional 10 minutes for a crunchy top, or serve immediately for soft fluffy stuffing.
  • Serve your corn bread stuffing while it's nice and hot. You may top with a few extra craisins and chopped pecans if desired.
  • Eat with large portions of turkey, gravy, and cranberry sauce!

Notes

If you need a larger serving size, double the recipe for a full 9×13 casserole dish.