Being on a gluten-free diet doesn’t mean sacrificing your favorites on Thanksgiving. Try this Gluten Free Cornbread Dressing made in your slow cooker, and you won’t miss a thing!
If there is one dish that says, “Thanksgiving” to me, it’s cornbread dressing. This has always been my very favorite part of the meal. I grew up near lots of family on my mom’s side, and we had big Thanksgiving dinners at my grandma’s house with I think over 30 people. Some would sit at the dining table, but since there were so many of us, folks would grab a plate and eat in the living room or at the kitchen counter or wherever they could find a spot. My grandma would always make two giant pans of dressing, one hot with lots of cayenne and one mild. I always went for a heaping helping of the hot.
My mom is pretty good at making that family favorite dish too, and she taught me how. I have been practicing my cornbread dressing since I moved to California almost 15 years ago because most years I’ve cooked Thanksgiving dinner at our house. I miss those big gatherings, but now everyone has spread out, my grandma passed away, and travelling at the holidays is hectic and expensive.
Since cornbread dressing is my favorite part of the holiday, imagine my dismay when I realized that not being able to eat wheat anymore would make the bread part of cornbread a problem. I considered just throwing caution (and my digestive tract) to the wind for this one day of the year, eating whatever I wanted, and dealing with a week of feeling sick afterward. Then, I decided there must be a better way. Cornbread is mostly cornmeal, which is A-OK. I was taught to use day-old canned biscuits for the other part of the bread, so I really just needed to substitute that. This version uses gluten-free sandwich bread instead, and it turned out great!
I am willing to say this slow cooker cornbread dressing is just about as good as the version I grew up with. It’s extra convenient too since it’s made in the slow cooker and doesn’t take up precious oven space on Thanksgiving. If you can’t eat wheat, this is the dressing for you!
Slow Cooker Gluten Free Cornbread Dressing This cornbread dressing has all the flavor and texture you love with none of the wheat! © The Weary Chef 2013-2016 Author: Click here to see your meal plan and grocery list! | |
| Servings | Prep Time |
| 8 | 20 minutes |
| Cook Time |
| 4 hours |
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| Servings: | Units: | Rate this recipe! |
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- 4 tablespoons butter
- 1 medium-sized white onion, diced
- 1 green bell pepper, diced
- 4 ribs celery, diced
- 1/2 teaspoon poultry seasoning
- 1 pan Southern cornbread (link below), substitute rice flour or all-purpose GF flour for the wheat flour in the recipe
- 6 slices gluten-free sandwich bread, cut into 1" squares (I used Udi's Flax and Fiber bread)
- 2 cups chicken broth
- 1/3 cup half and half
- 1 egg
- cayenne pepper to taste, optional
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Click here to get my recipe for Southern cornbread!
Looking for more recipes for your Thanksgiving table? Try these!
- Dill Pickle Potato Salad with Grilled Sausages - June 7, 2017
- Hawaiian Chicken BBQ Burger - May 24, 2017
- Layered Pistachio Pudding Dessert - May 11, 2017
- Best Tuna Noodle Casserole - May 3, 2017
- Pork Mushroom Risotto Recipe - April 24, 2017
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32 Comments on "Slow Cooker Gluten Free Cornbread Dressing"
If I double this recipe, should the cook time increase as well? Or would 4 hours still be suitable? Thank you!
Hi, Toni! The four hours should still work. You can use a probe thermometer if you have one to make sure it is cooked through, but it should be fine!
Could I substitute soy milk for the half and half?
Hi! Yes, that should work. I hope you enjoy it, Patti!
I will be traveling and I want to take this in a pan, is there anyway I can prepare this in the oven?
Hi, Bonnie! Yes, make it just as described except put in a 13 x 9″ pan sprayed well with cooking spray. Bake it at 350 for about an hour. I usually cover it with foil for the first 40 minutes or so and then remove the foil so it will brown on top. I’m traveling too and plan to make this for Thanksgiving at my MIL’s house 🙂 I hope you like it!
I cannot have egg or dairy. Has anyone tried substituting out those ingredients in this listing?
Hi, Elizabeth! So sorry for missing this question sooner. You should be able to substitute almond or soy milk for the half and half, and you could leave the egg out. It might just be a bit more crumbly. The trick will be also making the cornbread and finding sandwich bread that is dairy and egg free. You might want to check out this recipe from Petite Allergy Treats for gluten-free and vegan stuffing: http://petiteallergytreats.com/easy-gluten-stuffing-vegan/
how many servings does this make?
Hi, Paula! I would say it makes 8-10 servings. I eat dressing by the mountain, so it’s hard for me to judge. Thanks!
How many does this recipe serve? Thanks!
Hi, Megan. It would serve 8-10 people generous helpings. I like to eat a lot of dressing, so I want to be conservative when I say how many servings it makes.
I made this dish last year and it was delicious! How many servings do you think this is? I’m serving 24 people.
Hi, Elizabeth! I’m so excited that you are coming back to my recipe for this year! For 24 people I would probably make two slow cookers full or triple it and bake it in the oven (if you don’t have slow cooker space). That’s a big crowd, and you never want to run out of dressing! Happy Thanksgiving!
This looks great! I love that I’m learning it isn’t too hard to make things gluten free now.
Thanks, Jaren! Yes, it’s definitely easier than I expected!