The Classic Stuffing Recipe That's Already Gluten-Free

mbg Contributor By Carolina Santos-Neves
mbg Contributor
Carolina Santos-Neves is a graduate of the Chef Training Program at the Natural Gourmet Institute for Health and Culinary Arts and is presently the chef of Hungry Beast, (CDMX) a kitchen & Juice Bar that focuses on flavors from all over the world with a focus on using organic and local products.

Photo by mbg creative

In the lead-up to Thanksgiving, we’re sharing a mix of original recipes, entertaining advice, and seasonal dishes from our favorite bloggers to help you approach the holiday with a little more mindfulness and a lot of extra-delicious vegetables and fruits. 

We’re focusing on whole-food, plant-driven dishes to make your holiday table not only beautiful but more healthful, too—while still keeping the integral flavors of the season front and center. 

Gluten-Free Cornbread Oyster-Mushroom Stuffing

Serves 10 to 12

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  • 2 cups buttermilk
  • 1 teaspoon baking soda
  • 1 cup melted butter (2 sticks)
  • 1 cup sugar
  • 4 eggs
  • 2 cups gluten-free cornmeal
  • 2 cups all-purpose gluten-free flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 cup corn kernels (fresh or frozen)


1. Preheat oven to 375°F. Grease a 13-by-9-inch pan.

2. In a bowl combine buttermilk and baking soda. Mix and set aside.

3. In a large mixing bowl mix butter, sugar, and eggs with a wooden spoon or with a whisk. Then add the buttermilk mixture; mix until thoroughly combined.

4. In another bowl mix the remaining dry ingredients. Add the wet ingredients to the dry ingredients and stir until incorporated. Lastly, add 1 cup of defrosted corn kernels.

5. Pour batter into greased pan, bake on the middle rack for 15 minutes, then turn down temperature to 350°F and bake for 30 additional minutes.

6. Take out of oven, set aside on a baking rack, and let cool.

7. Once cooled, slice bread and then cut into ½-inch pieces. Place on a baking sheet and toast for 10 minutes on one side, then 10 minutes on the other side.

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  • Olive oil
  • 5 shallots, minced
  • 1 large white onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon dried rosemary
  • 1 tablespoon celery seeds
  • 1 lb. oyster mushrooms
  • 3 cups low-sodium vegetable stock
  • 1 cup dry white wine
  • 1 cup dried cranberries
  • 1 cup pecans, toasted


1. In a large pot, over low-medium heat, sauté shallots and onions; add a dash of salt. Saute until translucent, about 4 to 5 minutes. Then add garlic, rosemary, and celery seeds.

2. Add the mushrooms, and cook for about 3 minutes, then add 2 cups of veggie stock and wine, and let reduce. Toss in the cornbread pieces; mix around enough to coat with liquid and mushrooms.

3. Then add cranberries, pecans, and remaining stock. Let liquid reduce for 1 to 2 minutes and serve.

For more delicious Thanksgiving recipes, click here.

And are you ready to learn how to fight inflammation and address autoimmune disease through the power of food? Join our 5-Day Inflammation Video Summit with mindbodygreen’s top doctors.

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