Gluten Free Cornbread Stuffing

For me, the best part of Thanksgiving dinner has always been the stuffing.  It’s so easy to make this delicious Gluten Free Cornbread Stuffing from scratch!

If you are hosting the holiday meal, this stuffing will please all of your guests, no one will know it’s gluten free!  If you are visiting family and need to bring your own gluten free food, this is the perfect dish.  Just be sure to make enough to share, everyone will want to sample it!

Gluten Free Cornbread Stuffing is moist and delicious “in or out of the bird”.  This recipe makes enough to stuff a small (10-12 lb.) turkey with extra for a 1.5-quart baking dish.  You can make half or double it for a large family.

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  • 4 cups of cubed gluten free cornbread
  • 1/2 lb. gluten free sausage, casing removed (I used Premio)
  • 4 strips of gluten free bacon
  • 2 small carrots, peeled and cut into 1/4″ dice
  • 2 celery stalks, cut into 1/4″ dice
  • 1 medium sweet onion, chopped fine
  • 2 tbsp. minced fresh sage, thyme and rosemary (optional but very good)
  • 2 tbsp. butter
  • salt and pepper, to taste
  • 1 egg
  • 1/2 cup 1% milk
  • 3/4 cup gluten free low sodium chicken or beef broth
  • 1/4 tsp. each, dried sage and thyme
  • cooking spray


Most of the initial prep for this stuffing can be done ahead of time, so you will only have to assemble and bake it the morning of the holiday.  It all begins with this Gluten Free Corn Bread, that you can make ahead and freeze.  You will need half of the cornbread for this stuffing recipe, and the rest can be a nice addition to your breadbasket for the holiday table.

Once the Cornbread has cooled to room temperature, wrap tightly in plastic wrap then again in foil.  Place in a freezer safe bag until needed.

To make the stuffing, cut half of the cornbread into cubes, for a total of about 4 cups.  Spread the cornbread cubes on a parchment lined baking sheet in a single layer.  Bake at 250º until dried and slightly browned, 45 minutes to an hour.

Remove from the oven and set aside to cool in the pan.  If you are doing this step ahead of time, make sure the cornbread is completely dry, then store in an airtight container for up to 3 days.

Chop the bacon and sausage into 1/2″ pieces.

Cook them together in a large, nonstick skillet until completely browned, then remove and drain on paper towels.  Reserve the fat in the pan.

Next melt 2 tbsp. of butter in the same skillet and add the onion, celery and carrots.  Season with salt and pepper, and the minced fresh herbs.  Cook over low heat for 10-15 minutes, stirring frequently.

Add back the sausage and bacon to the skillet and toss well to combine.

You can prepare the recipe up to this point the night before and refrigerate.  You can also make ahead and freeze it, just spoon the mixture into a freezer safe bag or container and defrost the night before.

On the morning of the holiday, return the sausage and veggie mixture to the skillet over low heat and warm through.  Turn off the heat and stir in the cornbread cubes.

Whisk together the egg, milk, and broth with dried sage and thyme.  Pour it over the cooled cornbread mixture and toss well until everything is moistened.

To stuff or not to stuff?  You decide.  Always follow food safety guidelines.  If you stuff the turkey, do so just prior to roasting.

For those who prefer out of the bird, spray a baking dish with cooking spray and spread the stuffing evenly.  Cover with foil and bake 35 minutes.

With a few great recipes like this one, the stress of being gluten free during the holidays will melt away.  I hope it will become a tradition at your holiday table!

Notes ♪♫ Want to take a shortcut?  If you prefer to use storebought bread cubes there are some great ones to choose from, I’ll never tell!  Check out my Easy Gluten Free Ramekin Stuffing Cups, a recipe made with Aleia’s Gluten Free Stuffing Cubes.

Originally posted 11/04/2018         Updated 11/19/2022

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Gluten Free Turkey Meatballs

Foodie friends, you don’t have to wait for November!  Try my Gluten Free Turkey Meatballs whenever you feel like having a little “Thanksgiving Lite”!  The flavors of sage, thyme, onion and celery mirror the big Thanksgiving dinner in a fraction of the time.

A little ricotta in the mix keeps the meatballs nice and moist.  Potato flakes and rolled oats are the magic that hold these gluten free meatballs together.  You are going to love this easy entree!  Complete the meal with a side of stuffing and drizzle of turkey gravy.

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Use an electric chopper to finely mince the onion and celery.  Combine the first 8 ingredients in a bowl and mix thoroughly.  Add the breadcrumbs, potato flakes and oatmeal to the wet ingredients a little at a time until well combined (use your hands).

Line a baking sheet with foil and mist with cooking spray.  Spread 1 cup of breadcrumbs in a bowl or plate.  Form 12-14 meatballs, rolling each meatball in the breadcrumbs and arrange on the baking sheet at least 2″ apart.

Broil 5 minutes on high, turn and broil another 5 minutes.

With dinner on the table in under a half hour, you will want to add this to your weeknight rotation.  Everyone will love it!

Notes ♪♫ Oh those breadcrumbs, don’t they look amazing?  They are Aleia’s Italian Breadcrumbs, and yes, they are gluten free.  A bit more expensive but so worth it to get that true breadcrumb taste!

Originally posted 11/10/2018                          Updated post 8/12/2022

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Easy Gluten Free Ramekin Stuffing Cups

As another year draws to a close and the holidays approach, many are planning a scaled down version of the usual Thanksgiving and Christmas celebrations.  Even with the pandemic behind us, I still hear from friends and neighbors that their family gatherings will be smaller this year.

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Micro gatherings mean smaller portions.  I will still be making soup and roasting a turkey breast.  Instead of stuffing the bird though, I’ll be making these cute Ramekin Stuffing Cups.

Since beginning my gluten free journey a few years ago, I have enjoyed making a delicious Gluten Free Cornbread Stuffing from scratch each Thanksgiving.  This year though, I’ll be taking a shortcut and using these Savory Gluten Free Stuffing cubes from Aleia’s.

If you follow my blog, you know that I use Aleia’s gluten free breadcrumbs in many of my recipes.  Since I love their breadcrumbs so much, I thought I would give their savory stuffing a try, and it was a win!

These stuffing cubes are delicious!  They remind me of the stuffing mix we all grew up with 😉  The 6 oz. ramekins are perfect for portion control.

4 Servings



Chop the veggies into small dice.  Melt the butter and olive oil in a nonstick skillet and add the veggies.  Cook 2-3 minutes, stirring frequently.

Next chop the bacon into 1/4″ pieces and add it to the pan.  Continue cooking until the bacon is crisp and the veggies are just beginning to brown.  Remove from heat and cool slightly.  Note: You can make ahead to this point and refrigerate or freeze.

When ready, add the stuffing cubes.

Pour 1 cup chicken broth over the stuffing and stir to moisten.  Return to low heat.

Pour the beaten egg over the stuffing, while quickly stirring and turning to incorporate.

Arrange 4 ramekins on a rimmed baking sheet and coat with cooking spray.  Spoon the stuffing lightly into the ramekins, about 3/4 cup each.  Leave room for the stuffing to expand during baking, don’t overfill or pack it in.

Cover tightly with foil and bake at 325º for 35 minutes.

Serve hot out of the oven and don’t forget the gravy!

Notes ♪♫ Notice I didn’t add salt to the recipe?  The stuffing cubes and the bacon have plenty of salt, so I decided not to add more.  I also used unsalted chicken broth.  If you are not limiting sodium, then by all means salt away!
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Gluten Free Roast Turkey Gravy

Will you be calm and composed on the day of your big holiday dinner?  Make ahead recipes are a great way to reduce stress and help you stay organized as you get that amazing meal on the table.  Start with a Gluten Free Roast Turkey Gravy that you can make ahead and freeze.  Forget skimming the pan drippings and fussing over a roux.  This is much easier and there will be no last-minute gravy fiasco.  You’re welcome.

The Lazy Gastronome


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Yield: 3 Cups of Gravy


  • 2 turkey drumsticks, large thigh or wings
  • 3 tbsp. olive oil
  • 1 onion
  • 2 celery stalks
  • 1 carrot
  • 6 garlic cloves
  • 4 thyme sprigs
  • salt and pepper
  • 3 tbsp. corn starch
  • 32 oz. carton gluten free turkey stock or broth


Preheat the oven to 400º.  Heat the olive oil in an oven proof skillet.  Add the turkey, vegetables and thyme sprigs, season with salt and pepper.  Cook over medium heat for 15 minutes, turning the turkey once.

Transfer to the oven and roast for 45 minutes.

Remove the turkey from the pan and reserve for another meal.  Sprinkle the vegetables with corn starch and whisk for 30 seconds.  Continue whisking as you drizzle in the turkey stock.  Be sure to get all of the browned bits up from the bottom of the pan, they are full of flavor!

Simmer uncovered for 25 minutes.  Taste and add more salt if needed.

Look how the color has developed, from pale to beautiful golden brown!

Strain through a fine mesh sieve or cheesecloth and discard the vegetables.  You should have about 3 cups.

After years of fumbling around with pan drippings I now prefer this make ahead recipe.  It is quite possibly the best turkey gravy I have ever made.  Mine is tucked away in the freezer now, and I will defrost it the night before Thanksgiving.  Just reheat to a low simmer before serving.

Notes ♪♫ This recipe was easily converted to gluten free by substituting corn starch for flour.  For the turkey stock, I like Kitchen Basics or Pacific Foods.

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