Incredible Leftover Cornbread Stuffing

Try making this stuffing using our Gluten-Free Homemade Cornbread!

To me, eating leftover cornbread isn’t quite as good as the freshly-baked equivalent.

But when you take some stale cornbread and use it to make an incredible cornbread stuffing, the results are absolutely worth sharing with family and friends.

This Leftover Cornbread Stuffing recipe also happens to be gluten-free, which makes for a lovely, celiac-friendly side dish at your holiday table! 

For a healthier recipe, swap out the butter here for olive oil!

You can also use our Gluten Free Sourdough (Free Copy Here) for this recipe

Total Time

• Prep Time: 15 minutes

• Cooking Time: 25 minutes

Ingredients

• 4 cups leftover stale cornbread, cut into large bite-sized chunks

• 6 Tbsp butter

• 3 stalks celery, cut into thin slices

• 1 white onion, cut medium dice

• ½ leek, washed and cut into thin slices

• 2 cloves garlic, finely minced

• ¼ tsp Kosher salt, or more to taste

• ¼ tsp dried oregano

• A sprinkle of freshly-cracked black pepper

• 4 sprigs fresh thyme, leaves finely minced, and stems discarded

• 4 fresh sage leaves, finely minced

• 1.25 cups chicken or vegetable stock

Instructions

1. Preheat the oven to 380˚F.

2. Lightly butter a baking casserole dish and set it aside.

3. Toast the leftover cornbread chunks on a sheet tray at 380˚F for ten minutes or until they are lightly crispy.

4. Remove the cornbread chunks from the oven, and set them aside.

5. In a large sauté pan, add the butter, sliced celery, onion, and sliced leeks, and increase the heat to medium.

6. Cook while stirring for ten minutes, or until the onions are mostly translucent and soft.

7. Add the minced garlic, Kosher salt, dried oregano, and freshly-cracked black pepper, along with the minced thyme and sage leaves.

8. Add the chicken or vegetable stock, along with the toasted cornbread chunks from earlier, and mix to fully combine.

9. Transfer the contents to your prepared baking casserole dish from earlier.

10. Bake in the oven at 380˚F for about 25 minutes, or until the cornbread stuffing turns a deep, golden-brown color.

11. Remove from the oven and serve.

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