Gluten-Free Cornbread Dressing

Gluten-free cornbread dressing has been a blessing since I learned that I am gluten-intolerant. You will not feel like you are missing out on anything. It tastes so much better than using gluten-free bread. Especially when gluten-free bread is typically made of low-quality ingredients such as rice, tapioca, or potato starch.

It can be frustrating maneuvering through daily life much less the holidays. This is my go-to recipe for Thanksgiving dinner.

2 1/2 lbs gluten-free cornbread (I use the recipe on the Bob’s Red Mill cornmeal package)
3 Tablespoons coconut oil
1 1/2 cups finely chopped celery
1/2 cup finely chopped carrot
1 tablespoon dried thyme
1 teaspoon dried sage
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 1/2 cups low sodium vegetable stock
1/2 cup chopped onion

Prepare cornbread a day or two before you are ready to make the dressing to allow it to dry overnight. Cut cornbread into 1-inch cubes, place on a large baking sheet, and let dry out for several hours or overnight. Place in a large mixing bowl and set aside. Preheat the crockpot to high.

Add onion, celery, carrot, and coconut oil to the crockpot. Cook 1 hour or until softened but not browned. If you have an Instapot, you can sauté for 10-15 minutes first to reduce the time.

After 1 hour, stir in the thyme, sage, salt, and pepper. Add cornbread and toss to moisten.

Pour vegetable broth over top and cook for an additional 3 hours or until the top is crisp and golden. Or you can save the juice from your Thanksgiving turkey and use it.

This goes well with my healthy cranberry salad recipe!

Healthy holiday recipes are hard to come by, at least tasty ones. If you are searching for more good-for-you dairy and gluten-free holiday recipes, you can request our Healthy Thanksgiving recipes guide.  Enjoy and please let me know how you liked it!