This gluten-free cornbread stovetop stuffing is a welcome, fast, and easy holiday recipe. The problem with typical stuffing recipes is that they use wheat bread or cornbread that includes wheat flour. To make gluten-free cornbread you must start with gluten-free cornbread, which you can make with your favorite recipe, mix, or buy prepared. Add breadcrumbs from your favorite everyday gluten-free bread. One option is gluten-free walnut rosemary bread, which adds a fragrant, savory flavor. Gluten-free herb sources include Tone's, Durkee, and Spice Island.
If you are making the stuffing for a visiting friend or relative who must eat gluten-free, you will need to take precautions. Make sure your work surfaces, utensils, pans, and tools are free of gluten and have not been used to prepare any recipe that has gluten-containing ingredients. Always read product labels, even if you have used the ingredient before, as manufacturers can change product formulations without notice.
- For the Crumbs:
- 6 slices gluten-free bread
- 2 cups gluten-free cornbread
- For the Stuffing:
- 1 cup celery (finely chopped with leafy tops)
- 1 cup green onions (sliced, about 8 green onions)
- 2 cloves garlic (minced)
- 1/4 cup butter
- 1/4 cup olive oil
- 1 to 2 tablespoons gluten-free savory herb blend (or poultry herb blend)
- 3/4 to 1 cup gluten-free chicken stock (or turkey stock)
- Salt, to taste
- Pepper, to taste
Note: while there are multiple steps to this recipe, this gluten-free stuffing recipe is broken down into workable categories to help you better plan for preparation and cooking.
Make the Crumbs
Heat the oven to 325 F.
Tear bread and cornbread into small pieces or cut it into cubes.
Spread the bread and cornbread out on a baking sheet.
Bake in the heated oven for about 12 to 14 minutes, or until dry and lightly browned.
Put the crumbs in a food storage bag and crush them with a rolling pin or process them in a food processor.
Use the crumbs immediately or store the crumbs in a tightly covered container in the pantry for up to one week. Or, transfer them to a ziplock freezer bag and freeze for up to six months.
Make the Stuffing
Gather the ingredients.
Finely chop the celery, including the leafy celery tops. Slice the green onions and mince the garlic.
In a large saucepan, melt the butter and add the olive oil.
Add the celery, onions, and garlic and saute until vegetables are tender about 5 minutes.
Add the breadcrumbs and cornbread crumbs, salt, pepper, and dry herb blend.
Pour the poultry stock into the pan. Stir to blend. Adjust the seasonings and slowly add more stock if necessary.
Heat through and serve. Refrigerate any leftover stuffing and use within four to six days.
Slow Cooker Variation
If you want to free up your stovetop, you can make the stuffing in a slow cooker. If you haven't yet made the dry crumbs, place the cubed bread and cornbread in the slow cooker on low overnight. This will dry the crumbs and you can crush them as desired. Wipe out any remaining crumbs and oil the crock to prevent sticking. Add all of the ingredients. Cover and cook on high for two hours or low for 3 1/2 to 4 hours until heated through. You can keep the stuffing on the warm setting until ready to serve.