Digital Growth Group

Gluten-Free Cornbread Stuffing with Pine Nuts & Craisins

By

, , , , , , , , , ,

A Celiac-Friendly Holiday Side Dish That Feels Like Home

Ready in: 90 minutes
Preparation Time: 30 minutes
Serves: 10–12 people

When my family began cooking gluten-free for the holidays, we learned quickly that traditional stuffing doesn’t always translate. This version is warm, hearty, savory, slightly sweet, and holds texture beautifully — thanks to drying the bread cubes ahead of time.

This stuffing works beautifully inside the turkey or baked in a casserole dish.

Ingredients

  • 2 boxes Red Lobster Gluten-Free Biscuit Mix
    https://amzn.to/3ALt6dU
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 1 cup diced carrots
  • 1 (4 oz) bag pine nuts, toasted
  • 1 (6 oz) bag Craisins
  • 1.5 cups cornmeal
  • 2 eggs
  • 2 cups chicken broth
  • 1 Tbsp poultry seasoning
  • Salt & black pepper to taste
  • 1 bunch fresh parsley, chopped
  • 3 Tbsp minced garlic
  • 1 stick butter
  • 2 bay leaves
  • ½ tsp ground sage
  • 2 Tbsp Worcestershire sauce
  • 1 tsp celery seeds

Preparation

  1. Bake Biscuits (Day Before if Possible)
    Prepare both biscuit mixes according to package instructions.
    Allow to cool, then cut into 1-inch cubes.
    Dry overnight OR place on oven’s lowest setting to slowly dry out.
    The drier the cubes, the better the final texture.
  2. Sauté Flavor Base
    Melt butter in a skillet over medium heat.
    Add onion, celery, carrots, garlic, bay leaves, sage, celery seeds, poultry seasoning, salt & pepper.
    Cook until vegetables soften (7–10 minutes).
    Add Worcestershire sauce, stir, then add chicken broth. Simmer lightly.
    Remove bay leaves.
  3. Combine
    In a large mixing bowl, whisk eggs and cornmeal.
    Add dried biscuit cubes.
    Pour sauté mixture over the top.
    Add parsley, pine nuts, and craisins.
    Mix gently until evenly combined.
    Add extra broth if mixture appears dry — moist but not soggy is the goal.
  4. Bake or Stuff
    If Stuffing Turkey: Add directly to cavity and cook turkey as normal.
    If Baking: Spread into a greased 9×13 baking dish.
    Bake at 350°F for 55 minutes.

Tips

  • You can also use homemade gluten-free cornbread instead of biscuits. Cube & dry it the same way.
  • Toasting pine nuts separately deepens flavor.
  • Add diced apples for a sweeter, harvest flavor profile.

I really started changing and adjusting a lot of my regular recipes to fit my mom’s celiac disease. thank you for your support on this journey.

Recommended Tools

9×13 Baking Dish:
https://amzn.to/4qOtj9c

Chef Knife:
https://amzn.to/47siYs6

Cutting Board:
https://amzn.to/43ij3MA

Red Lobster Gluten-Free Biscuit Mix:
https://amzn.to/4otXUHV

If you’d like more gluten-free holiday recipes, leave a comment or send me an email:
easyrecipes@celia-c-simple.com

As an Amazon Associate I may earn from qualifying purchases, at no extra cost to you.