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Healthy Cornbread Stuffing (Gluten & Yeast Free)

Servings 8
Calories 233kcal
Author Kelli Shallal MPH RD



  • 24-48 hours ahead of time: Make the cornbread according to the package directions. (I like this one, because it is mostly whole grain ingredients except potato starch.) I left mine out for 24 hours to dry out a bit.
  • Preheat the oven to 350F.
  • Saute chopped celery and onion for about 10 minutes on medium high in bacon fat, ghee or Kerrygold butter until the vegetables are translucent and tender. During the last minute of cooking adding seasonings (thyme, sage, nutmeg, black pepper, and salt).
  • Cut cornbread into one inch cubes and spread the cubes evenly across in a 9 x 13 inch casserole dish.
  • Next, spread sauteed celery and onion evenly in the same casserole dish. Use a large spoon to gently mix the corn bread and veggies. You shouldn't need to mix it too much, just enough to so that there is an even layer of vegetables and cornbread.
  • In a medium bowl whisk broth and eggs. Use two cups if you want a more moist casserole, use less broth for a dryer casserole. (I used 1.5cups and it came out medium, crispy on the top and bottom, moist in the center)
  • Pour egg mixture over casserole evenly. Use the back of a wooden spoon to press the mixture down and ensure all the bread is soaked in the egg mixture.
  • At this point you can refrigerate the mixture to bake later or bake 30-45 minutes until the top is crispy and lightly golden brown. Use a meat thermometer to check to make sure it has reach 165F. (When a ton of things are in the oven I prefer to bake it covered then broil it at the end. Either way will work! Or if you see it's getting to brown on top you can always cover it!)


Calories: 233kcal | Carbohydrates: 46g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 841mg | Potassium: 77mg | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 2.3mg | Calcium: 144mg | Iron: 2.4mg