Cornbread Stuffing

This delicious gluten free (optional dairy free) nutrient-dense stuffing is a must have at your Thanksgiving table!
Prep Time 1 hr
Cook Time 1 hr 5 mins


  • 1 package Bob's Red Mill GF Cornbread
  • 1/2 large onion
  • 1 1/2 cups chopped celery
  • 1/2 cup cranberries
  • 1 1/4 cup bone broth
  • 2 eggs
  • 2 tbsp sage
  • 1 tbsp rosemary
  • 1/2 tbsp thyme
  • 1/4 cup butter
  • 2 garlic cloves
  • salt & pepper


  • Cook cornbread a head of time according to package.
  • Heat oven to 275. Cut cornbread into small squares and place on prepared baking sheet. Bake for about 30 minutes, until pieces are slightly crisped.
  • In a large skillet, melt butter and add celery, onion & garlic. Cook until onions are translucent. Add herbs, salt & pepper. Stir together.
  • In a small bowl, whisk eggs and add in bone broth. Increase oven temp to 350.
  • In a large bowl, add cornbread, celery mixture, cranberries, and eggs & bone broth. Mix together thoroughly.
  • Place stuffing into a baking dish and bake for about 35 minutes.
  • Sprinkle on leftover cornbread crumbs, and broil for about 2 minutes, until it's crispy on the surface!

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