Gluten-Free Cornbread Dressing

Dressing is one of those Thanksgiving sides where everybody's grandma did it a little different, and mine starts with a box of gluten-free cornbread. I've been gluten-free for over ten years now, so this is just how it happens in my kitchen — but I promise the swap disappears once it's all baked together.

The good news is you don't have to pick a side here. I use Krusteaz's gluten-free honey cornbread mix (a lot of y'all told me Aldi carries a good one too), but if gluten's not an issue for your table, just grab a box of Jiffy — that's honestly what my husband prefers. In this house he has to be gluten-free too sometimes, whether he likes it or not, lol.

Past the cornbread, it's simple stuff — sautéed onion and celery, shredded chicken, eggs, and broth, baked until the top goes golden brown. Most versions have sage in them and I just leave it out; add a pinch if that's your thing. We taste-tested this one at the table and it got a 10/10 — I highly recommend it for your Thanksgiving spread, gluten-free or not.

Method

Bake off your cornbread first, made as directed on the box (I swap coconut oil for vegetable oil, just personal preference) and let it cool. Store-bought gluten-free cornbread works too if you want to skip this step. If gluten's not a concern for your table, use a box of Jiffy instead — that's the one my husband actually prefers.

While the cornbread cools, dice up half a large white onion and a cup of celery. Sauté them in 2–3 tablespoons of butter until the onion turns opaque.

Crumble the cooled cornbread into a large bowl. Add the sautéed onion and celery, the shredded chicken, 2 eggs, and 2 cups of chicken stock — I like to use some of the broth I cooked the chicken in for extra flavor.

Season with salt, pepper, and poultry seasoning and mix until everything's combined. Spread it into a greased 9x13 baking dish.

Bake uncovered at 350°F for 45–60 minutes, until the top is golden brown.