Cornbread Stuffing with Curried Apples and Cranberries Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - pan of gluten-free cornbread (Or a dozen corn muffins)
  • 4 tablespoons - to 5 tbsp extra virgin olive oil, to taste, OR use melted vegan butter if you prefer
  • 1 cups - diced celery
  • 1 cups - diced sweet or purple onion
  • 2 - large crisp apples, peeled, cored, and diced
  • 1 teaspoons - dried thyme
  • 1 teaspoons - to 2 tsp mild gluten-free curry powder, to taste
  • 1/2 teaspoons - ground cinnamon
  • 1 cups - fresh chopped cranberries (OR dried)
  • 1 cups - light gluten-free vegetable broth, more as needed
  • 2 tablespoons - pure maple syrup
  • - sea salt and fresh ground pepper, to taste
  • Directions:

    Plan on making the 8-inch square or 9-inch round pan of cornbread two to three days in advance, cutting it up into 5 or 6 squares and freezing until ready to use.

    Before making stuffing, allow cornbread to thaw a bit; cut squares into cubes before it has totally defrosted (makes it easier to slice and won't crumble as much).

    Preheat oven to 325 degrees F.

    Toast cornbread cubes on a baking sheet for about 20 minutes, keeping an eye on them so they don't get too browned. When nicely toasted, remove from oven and set aside, allowing cubes to cool.

    Heat about 2 tablespoons of olive oil in large deep skillet; stir in the thyme, curry and cinnamon. Add celery, onion and apples, cooking until softened. Remove skillet from burner and set aside to cool.

    Add in the chopped cranberries. Stir in the toasted cornbread, mixing well. Add a little more olive oil along with the broth pouring a little in at a time and gently stirring to combine. Add the maple syrup and stir, seasoning with salt and pepper to taste.

    This makes a great stuffing for roasted acorn squash or side dish for vegetarian fare.

    To bake up as a casserole, spoon stuffing into a baking dish, cover and bake at 350 degrees F until heated through, about 20-25 minutes (will take a bit longer if stuffing was made ahead of time and chilled).

    Brief Description

    Make this delicious gluten-free stuffing with cornbread or any textured gluten-free bread.

    Main Ingredient:


    Category:  Side dishes

    Cuisine:  Southern

    Prep Time: 30 min
    Cook Time: 30 min


    If you prefer the taste of agave, use that instead of the maple syrup.


    Karina at Gluten Free Goddess

    Posted By:


    Posted On:

    June 28, 2016

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