Description
A flavorful gluten-free cornbread stuffing infused with fresh herbs and bright orange zest, perfect for a comforting side dish. Crisp on top and moist inside, it brings a fresh twist to a classic recipe.
Ingredients
- 1 loaf gluten-free cornbread (about 6 cups), cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tbsp butter (dairy or dairy-free)
- 1 onion, peeled and diced
- 5 celery stalks, chopped (about 1 1/2 cups)
- 3 garlic cloves, diced
- 1 tbsp fresh sage, chopped (or 1 teaspoon dried)
- 1 tbsp fresh thyme, chopped (or 1 teaspoon dried)
- 1 tsp fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 3/4 cups chicken broth (or vegetable broth)
- 1/4 cup fresh orange juice
- 2 tsp orange zest
- 2 eggs
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the cornbread by baking it in advance and allowing it to cool completely. Cut into 1-inch cubes and let dry overnight for best results.
- Preheat the oven to 350°F. Spread the cornbread cubes on a sheet pan and bake for 10–15 minutes until slightly dry but not browned.
- Heat olive oil and butter in a skillet over medium heat. Add the onion and celery and cook for 5–7 minutes until softened. Stir in garlic, sage, thyme, rosemary, parsley, salt, and pepper; cook for 1–2 minutes until fragrant.
- In a large bowl, combine the dried cornbread cubes with the cooked vegetable mixture. In a separate bowl, whisk together the broth, orange juice, orange zest, and eggs. Gradually pour over the mixture, tossing gently to combine.
- Transfer the mixture to a greased 9×9-inch casserole dish. Cover with foil and bake at 350°F for 20 minutes. Remove foil and bake an additional 10–15 minutes until golden and slightly crisp on top.
- Let the stuffing rest for 5 minutes before serving. Garnish with extra parsley if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Egg substitutes such as flax eggs can be used for a dairy-free option.
- Drying the cornbread overnight improves texture and prevents sogginess.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Add chopped nuts or dried cranberries for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 85 mg
