Cornbread Stuffing

This Cornbread Stuffing is my sweet and savory twist on a holiday classic. With gluten-free cornbread, aromatic herbs, and a pop of tart dried cherries, it adds color and comfort to any Thanksgiving or holiday table. Moist inside with a crisp golden top, it’s a crowd-pleaser that pairs beautifully with any main dish.

Why You’ll Love This Recipe

I love how this stuffing balances rich, buttery flavors with bright herbs and sweet-tart cherries. It’s gluten-free but still hearty, and using pre-baked cornbread makes it extra easy. The texture is just right—some soft, some crisp—and it bakes up beautifully in a single dish. It’s a festive side I make again and again.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 package gluten-free cornbread mix (baked and cooled)
3 tablespoons unsalted butter
1 medium yellow onion, diced
4 celery stalks, diced
3 cloves garlic, minced
2.5 tablespoons minced fresh sage
1.5 tablespoons fresh thyme leaves
1/2 tablespoon minced fresh rosemary
1 tablespoon minced fresh parsley
2 large eggs
1.5–1.75 cups vegetable broth (depending on preferred moisture)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup dried cherries

directions

I preheat the oven to 375ºF and grease a 9×13-inch casserole dish.

While the oven heats, I melt the butter in a large skillet over medium heat. I add the diced onion, celery, garlic, sage, thyme, rosemary, and parsley. I cook the mixture for about 7 minutes, just until the vegetables are softened and the herbs are fragrant. Then I set it aside to cool slightly.

In a large bowl, I whisk the eggs and slowly pour in the vegetable broth while whisking. I stir in the salt and pepper.

I gently fold in the cubed, dried-out cornbread, followed by the sautéed vegetable-herb mixture and dried cherries. I take care not to overmix so some of the cornbread cubes stay intact for texture.

I transfer the mixture to the prepared casserole dish and spread it out evenly.

I bake it uncovered for 30 to 40 minutes, until the top is golden and lightly crisp.

I serve it warm as a cozy, festive side dish.

Servings and timing

This recipe makes 8 servings.
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Calories: Approximately 320 kcal per serving

Variations

Sometimes I swap the cherries for dried cranberries or chopped dried apricots. For added crunch, I stir in a handful of toasted pecans or walnuts. If I want a meatier version, I add cooked, crumbled sausage to the vegetable mixture. I’ve also used homemade cornbread or store-bought to save time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and warm it in the oven at 350ºF until heated through. For a crisp top, I uncover it for the last few minutes. It can also be microwaved in portions for a quick side.

FAQs

Can I make this ahead of time?

Yes, I prepare the stuffing up to a day in advance, cover it, and refrigerate. I bake it just before serving.

What if my cornbread is too soft?

I cube it and let it dry out at room temperature for a few hours or toast it briefly in the oven before using.

Can I use regular cornbread instead of gluten-free?

Absolutely. I use any type of cornbread I like, depending on dietary needs.

How do I know when the stuffing is done?

The top should be golden and crisp, and a knife inserted in the center should come out hot and clean.

Can I freeze the stuffing?

Yes, I bake it first, cool it completely, then freeze in portions. I thaw and reheat in the oven.

What kind of broth works best?

I usually use vegetable broth, but chicken broth adds great flavor too.

Can I add cheese?

Yes, I sometimes stir in shredded cheddar or Parmesan for a cheesy version.

What can I substitute for dried cherries?

Dried cranberries, raisins, or chopped figs all work well and add a similar sweetness.

Is it okay to leave out the eggs?

I prefer using eggs for binding, but I can omit them for a looser texture or use a flax egg substitute.

Can I use store-bought cornbread?

Yes, as long as it’s plain and not too sweet. I make sure it’s dried out before using.

Conclusion

This Cornbread Stuffing brings together all the cozy flavors of the holidays in one comforting, flavorful dish. Whether I’m cooking for a crowd or just want to elevate a weeknight meal, it’s a side I come back to again and again. With sweet cherries, fresh herbs, and buttery cornbread, it never fails to impress.