Knock Off Pepperidge Farm’s Cornbread Stuffing (Gluten-free)


This year’s Thanksgiving was wonderful.  We had unexpected visits from a few of my friends from high school.  Their presence was very much appreciated, as we had more than enough food for six people, let alone the four that we had initially planned on.  Everything went off without a hitch.  That entire table you see is gluten-free (excluding the stuffing in the metal bowl on the bottom right).  It was such a relief to know that I wouldn’t be paying for such delicious food in a few hours.


My Pepperidge Farms knockoff homemade gluten-free stuffing was perfect!  In fact, it won over my mother: we can use my (entirely gluten-free) next year, inside the bird.  So next year’s holiday really will be completely free of gluten.

Thanksgiving table 2011

Knock-off Pepperidge Farm’s Cornbread Stuffing (gluten-free!)

  • – 1 batch Old Fashioned Cornbread, cubed (about 4 cups)
  • – 8-10 slices of gluten-free whitebread, cubed (about 2-3 cups) (I used Udi’s)
  • – 1 c. chopped onion
  • – 1 c. chopped celery
  • – 3-3 1/2 c. chicken broth*
  • – 6 Tbsp butter, melted
  • – 2 Tbsp poultry seasoning OR 1 tsp each: marjoram, thyme, sage, rosemary, onion powder, & parsley
  • -1 tsp (additional) onion powder
  • -2 tsp paprika
  • -salt & pepper to taste

My stuffing is in the center, behind the bottle of red wine.  As I mentioned, I used Nicole Hunn’s Old Fashioned Cornbread recipe (which is naturally gf!), baked thin, as a base.  I also added about half a loaf of Udi’s white bread.  I chopped both breads into small cubes, and let them sit uncovered on the counter fr three days to dry out.  The afternoon before Thanksgiving, I placed the bread cubes on a baking sheet in a 150 degrees F oven for 3 hours, stirring occasionally.  You want the bread to be very dry.

On the morning of Thanksgiving, place the bread cubes into a large mixing bowl.  Add 1 Tbsp of the melted butter to a medium saucepan over medium heat, then add your chopped onion and celery.  Sauté vegetables until they begin to soften and turn translucent.  Pour remaining melted butter over bread along with cooked vegetables.  Stir to incorporate.  Return saucepan to heat, add in chicken stock and all spices.  Cook for about 10 minutes,  until broth is hot and spices are fragrant.  Slowly pour broth over bread cubes, mixing constantly.  Once all broth is soaked in, loosely stuff mixture into Turkey cavity for proper stuffing.  Cook turkey according to package directions for “stuffed bird”.  Or spoon mixture into baking dish or crockpot for dressing.  In baking dish, cook dressing for 30 minutes at 350 degrees F.  In crockpot, cook dressing on low for 4-6 hours.  If able, baste dressing periodically through cook time with drippings from turkey pan.

*Use the greater amount of broth if you are cooking the mixture outside of the bird, as a dressing, or if you prefer a very wet dressing.  Stuffing will absorb some juices from the turkey, and needs a little less broth initially.

8 Comments on “Knock Off Pepperidge Farm’s Cornbread Stuffing (Gluten-free)”

  1. […] Cornbread Stuffing–my tried-and-true Knockoff Pepperidge Farms Cornbread Stuffing, Gluten Free.  I’ll be making it the crockpot again, and am toying with the idea of adding some other tasty additions.  Maybe pine nuts or some apples or cranberries. […]

  2. […] I made my Gluten-Free Knockoff Pepperidge Farms Cornbread Stuffing again (and in the crock pot again), and added toasted pine nuts and cooked cranberries […]

  3. […] Knockoff Pepperidge Farms Cornbread Stuffing is quite close to the real deal, and the combination of white bread and cornbread makes for  a […]

  4. […] be having dinner with his mum and whomever else we can get to join us.  I’ll be bringing my Knock-off Pepperidge Farms Gluten-Free Cornbread Stuffing.  I will be following that recipe, plus adding 3/4 c. each of whole cranberries and […]

  5. […] plenty of food was eaten!  I brought pecan pie, apple pie, maple custard pie, and a dish of my Gluten Free Knock Off Pepperidge Farm’s Cornbread Stuffing.  And the necessary pre-dinner pickles and olives.  It’s a family […]

  6. […] Click through for the recipe for Knock-off Pepperidge Farms Cornbread Stuffing! […]

  7. Irene says:

    I’m confused as to why you would make “partially “ gluten free stuffing. I couldn’t eat it and no one even sensitive to gluten could eat it. Thanks.

    • Kaity says:

      In the photo, there are two bowls of stuffing on the table—one that was my mother’s recipe (regular, full of gluten) and one that was my stuffing. My stuffing, made from the recipe listed here, IS gluten-free. My family was skeptical of liking the GF stuffing and had made their own. By following the recipe in this post, which specifies a gluten-free cornbread and gluten-free white bread, the stuffing would be gluten-free. After my first year of making this gluten-free stuffing, my likes my gluten-free stuffing enough that I only make this gluten-free stuffing for Thanksgiving. Everyone enjoys it.

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