Savory Cornbread Stuffing: Vegan and Gluten-Free

 An Allergy-Friendly Holiday Side Dish

I recently found out that I have several food allergies and intolerances that were contributing to  health issues I was experiencing. After consulting with my doctor, I am cutting out all eggs, dairy and gluten for at least the next 3-6 months. Anyone who knows me is well aware that I love eggs, cheese, butter and bread! The past few weeks have been extremely difficult trying to find new recipes that fit within my diet restrictions. With the holidays approaching, I am determined to find or create allergy-friendly recipes that come close to tasting like the real thing!

Cornbread stuffing has always been one of my favorite holiday side dishes. If you or one of your family members are on a restricted diet, this is a great recipe to try. I adapted this recipe from my original cornbread stuffing recipe and was impressed (and honestly surprised) at how delicious it was! The vegan cornbread recipe I used was developed by Texanerin Baking and tastes just like regular cornbread. This recipe is easily modified to fit a vegan diet by substituting vegetable broth for the bone broth.


This cornbread stuffing recipe is:

  • egg free
  • dairy-free
  • gluten-free
  • allergy-friendly
  • easily adapted to fit a vegan diet
  • simple and savory



Here is a great tutorial on how to make Quick and Easy Bone Broth used in the recipe below! 

4.5 from 2 votes

Savory Cornbread Stuffing: Vegan and Gluten-Free

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 6 cups cornbread
  • 1 cup bone or vegetable broth
  • 1 cup chopped celery
  • 3/4 cup chopped onions
  • 2 tsp salt
  • 1 tsp sage
  • 1 tsp thyme
  • 1/2 tsp pepper


  1. Follow the recipe for Vegan Cornbread mentioned above.

  2. Finely chop celery and onions.

  3. Saute bone broth, celery and onions in a skillet until broth is reduced in half (approximately 10 minutes).

  4. Add salt, sage, thyme and pepper to the skillet. Let simmer for 5 minutes.

  5. Break up the cornbread with a fork until it is broken down to into large crumbs.

  6. Add the cornbread crumbs to the skillet and gently combine with the other ingredients. There should be just enough liquid in the pan to moisten the cornbread. Add more broth if it is too dry.

  7. Bake 30 minutes or until thoroughly heated, uncovering after 20 minutes.



What is your favorite holiday side dish? Share your recipe in the comments!

About Becca Hurst

I’m Becca, I am married to my high school sweetheart, and together we have two children, ages 4 and 5. I am a part-time social worker, but my heart is always at home with my family.We currently live in a subdivision on 1/3 of an acre. Although our yard is small, we have used the space we have to make a raised bed vegetable garden. It is possible to still grow your own food on a small plot of land! My husband and I share a dream of one day owning several acres of land where we can greatly expand our garden and raise animals.

9 thoughts on “Savory Cornbread Stuffing: Vegan and Gluten-Free

  1. OooOo! I love this take on stuffing! We normally stick to our traditional one, but I definitely want to add this to our Thanksgiving meal this year! Thank you for sharing. xo

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