What is stuffing?

Stuffing is a simple seasoned bread recipe with onions, celery and other herbs. It is always my favorite thanksgiving side dish.

Some may prefer to stuff their stuffing inside of the turkey but I prefer making mine separately!

The combination of crunchy bread and cornbread gives this stuffing recipe the perfect balance of crunchy and soft and sweet and savory.

Ingredients needed for the best healthier cornbread stuffing

Below are the ingredients needed for cornbread stuffing:

• One serving of my cornbread recipe

• Gluten free loaf of bread, or bread of choice

• Butter, or ghee

• Yellow onion

• Chopped celery

• Seasonings: parsley, sage, thyme, salt and pepper

• Chicken broth, or veggie broth

• Eggs

• Half and half, or whole milk

What makes this cornbread stuffing healthier?

The bulk of this stuffing is made up of the bread and cornbread. While they are both high in carbohydrates, they do have many added benefits.

Firstly, the bread used in this recipe is gluten free! It is great for anyone with a gluten intolerance. If you use Udi’s gluten free whole grain bread like I did, it will be free from soy, gluten, tree nuts and peanuts.

The cornbread is made from whole grain oat flour! Oat flour is a great source of whole grains, fiber and antioxidants (just to name a few). I love baking with oat flour as it adds many more nutritional benefits when compared to regular white flour.

What kind of corn bread can I use?

Use my oat flour corn bread, you can find the recipe here!

You can also substitute in your favorite cornbread of choice. My corn bread is cooked in an 8×8 pan, so just make sure it is around the same size.

What kind of bread can I use?

For this recipe, I always use Udi’s Gluten Free Bread. It can be found in the freezer section of the grocery store. I find that this bread gives the best crunch and doesn’t get soggy.

Feel free to use any loaf of bread you prefer as long as it is about a pound of bread.

A large baguette, a rustic bread loaf, or a nice loaf of white bread will do. Any of these breads combined with the homemade cornbread will be perfect!

Can I make this stuffing ahead of time?

Yes!

Cook this stuffing according to the instructions. Let the stuffing cool completely, cover with foil, and store it in the fridge.

The next day, simply heat up stuffing in the oven at 325 for 20-30 minutes until fully heated through.

Then, remove the foil for the last few minutes until the top has crisped up again.

How to make healthier corn bread stuffing

• If you haven’t already, make a batch of my cornbread. Let it cool while you prepare the rest of this dish.

• Preheat your oven to 375 degrees and grease an 11×13 inch dish.

• Firstly, butter each slide of bread from your loaf and place them on a baking sheet. Toast them in the oven for about 15 minutes (flip half way through). Or cook until slightly crispy. Remove from the oven and set aside.

• Meanwhile, melt 1/2 cup of butter in a large saucepan on the stove. Add in the chopped onion and celery and sauté for 5 minutes. Then add in the seasonings: parsley, sage, thyme, salt and pepper.

• Now, crumble up your toasted bread into the 11×13 inch pan. Do the same with the corn bread. And pour the sautéed onions, celery and seasonings on top. Mix carefully just until combined.

• Now, in a medium bowl whisk together the eggs, broth and half and half. Whisk until smooth. Pour this mixture over the bread mixture and mix carefully until fully combined.

• Cover the pan with foil and bake in the 375 degree oven for 30 minutes. Remove the foil and bake for another 20 minutes uncovered until the top is slightly crispy and brown.

• Remove from the oven and enjoy!

Other dinner recipes you’ll love!

If you love this cornbread stuffing, certainly try some of my other favorite recipes below.

• The Best Apple Brie Turkey Burgers

• Greek Chicken Meatballs with Lemon Orzo

• Flavorful Turkey Meatballs

• Dairy Free Hamburger Pasta

• Cheddar Jalapeño BBQ Turkey Burgers

I hope you love this cornbread stuffing as much as it do!

If you try this recipe, I would really appreciate a review.

You can also find and tag me on instagram @braesbites

Print

The Best Healthier Cornbread Stuffing (Gluten Free)

Healthier oat flour cornbread is made with just 8 ingredients! This easy recipe is a crowd pleaser that can be enjoyed on its own, as a dinner side, or dipped into chili.

Course dinner

Cuisine American

Keyword cornbread stuffing, cornbread stuffing recipe, homemade cornbread stuffing, oat flour cornbread stuffing

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 12

Calories 282kcal

Ingredients

• 1 serving of my cornbread recipe you can find the recipe below in the notes or above in the blog
• 1 loaf of bread of choice 16 oz
• ½ cup ghee or butter plus extra for spreading on bread
• 1 large yellow onion
• 1 ½ cups chopped celery
• ½ cup fresh chopped parsley
• 1 tbsp of fresh sage or ½ tsp dried sage
• 1 tsp of each: dried thyme, salt, pepper
• 1 ½ cups chicken or veggie broth
• 2 eggs
• ½ cup half and half

Instructions

• If you haven't already, make a batch of my oat flour corn bread. Let it cool while you prepare the rest of this dish.
• Preheat your oven to 375 degrees and grease an 11×13 inch baking dish.
• To start, butter each slide of bread from your loaf and place them on a baking sheet. Toast them in the oven for about 15 minutes (flip half way through). Or cook until slightly crispy. Remove from the oven and set aside.
• Meanwhile, melt 1/2 cup of butter in a large saucepan on the stove. Add in the chopped onion and celery and sauté for 5 minutes. Then add in the seasonings: parsley, sage, thyme, salt and pepper. Mix until combined and remove from the heat.
• Crumble up your toasted bread and corn bread in the greased 11×13 inch baking dish.
• Pour the sautéed onions, celery and seasonings on top of the bread and cornbread. Mix until combined.
• In a medium bowl whisk together the eggs, broth and half and half. Whisk until smooth. Pour this mixture over the bread mixture and mix carefully until fully combined.
• Cover the pan with foil and bake at 375 degree oven for 30 minutes. Remove the foil and bake for another 20 minutes uncovered until the top is slightly crispy and brown.
• Remove from the oven and enjoy!

Notes

The recipe for cornbread is here: cornbread recipe

Nutrition

Calories: 282kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 763mg | Potassium: 147mg | Fiber: 1g | Sugar: 8g | Vitamin A: 456IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 1mg

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