Gluten-Free Cornbread Stuffing

Recipe by J Wong
READY IN: 170hrs 30mins
SERVES: 12-14




  • 1 WEEK IN ADVANCE: Crumble cornbread and place in a large roasting pan. Turn once daily to ensure most of it gets stale. This concentrates the flavor and wont taste stale once it’s rehydrated with chicken stock.
  • DAY OF: Combine bread crumbs and stale cornbread in the roasting pan.
  • Dice and sautee veggies in a little olive oil (or butter) and combine with cornbread mixture.
  • Boil cranberries in hot water till they just barely start popping(you'll hear it, it sounds like microwave popcorn). Immediately strain and combine with cornbread.
  • Preheat oven to 350 degrees.
  • Sautee the bacon till cooked. Pour grease and bacon into the cornbread mix.
  • Add optional ingredients to cornbread mixture.
  • Season to taste.
  • Mix cornbread mixture thoroughly.
  • Add enough chicken stock to moisten stuffing until it clumps up under light mixing. Do not over add!
  • Bake for about 2 hours. Periodically mix to ensure the stuffing doesn't get soggy on the bottom or burnt on top. Add chicken stock as needed to keep stuffing from completely drying out.