Cornbread Dressing (Gluten Free)

Classic, Savory Dressing Made with Buttery Veggies and Homemade Cornbread

This cornbread dressing is a must-have for any holiday table. Made with tender sautéed vegetables, fresh sage, and rich turkey stock, it’s perfectly moist and full of Southern flavor. Bonus: it starts with our super simple gluten-free cornbread, making it a crowd-friendly option that doesn't compromise on taste or texture.

Ingredients

6 cups | 540g | cornbread, crumbled (use this recipe)
4 tablespoons | 56g | unsalted butter
1 large | 150g | onion, small diced
1 cup | 100g | celery, small diced
1 cup | 120g | carrot, small diced
4 cups | 960g | turkey stock
4 | — | large eggs
2 tablespoons | 6g | fresh sage, finely chopped
1 teaspoon | 6g | salt
1 teaspoon | 2g | black pepper

Instructions

Preheat oven to 350°F (175°C).

In a large sauté pan over medium heat, melt the butter. Add diced onion, celery, and carrot. Cook until vegetables are tender but not browned, about 8–10 minutes.

In a large mixing bowl, whisk the eggs into the turkey stock until fully combined.

Add the crumbled cornbread, sautéed vegetables, chopped sage, salt, and pepper to the bowl. Gently toss until the cornbread has absorbed the liquid and the mixture is well combined.

Transfer to a greased baking dish and cover with foil.

Bake at 350°F for 35–45 minutes, or until the internal temperature reaches 165°F and the top is set. Uncover during the last 10 minutes if you prefer a slightly crisp top.

Let rest for 10 minutes before serving.