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Gluten-Free Zucchini Cornbread Stuffing

My family’s favorite dish for Turkey day?  The stuffing!  So much so that I received emergency texts from my kiddos to ensure that I wouldn’t mess with tradition when it came to the stuffing this year.  This recipe is the perfect compromise of traditional flavors, fresh herbs, butter, and cornbread (yum!).  All I wanted to do was add a little more veggies, so the only subtle difference is the addition of zucchini.  This combination works really nicely and the final dish was well received by my very “stuffy” family!

Serves 6-8 


1 pan gluten-free organic cornbread (approx. 4-5 cups)

3 T. organic olive oil

2 cloves garlic, chopped

1 large yellow onion, finely chopped

1 cup celery, finely chopped

½ cup carrot, finely chopped

1 cup zucchini, diced

2 T. fresh thyme

1 T. dried sage

2 tsp. sea salt

1 tsp. ground black pepper

1 cup organic chicken or veggie stock


Cut cornbread into 1-inch cubes and place on a large baking sheet to dry out overnight on counter.

Day of prep, place the dried cornbread cubes in a large bowl. Set aside. Preheat oven to 350°F.

In a large sauté pan, heat olive oil over medium low heat. Add onion, garlic, celery, carrot, and salt and cook, stirring frequently, until softened but not browned. Stir in the thyme, sage, and pepper. Add the zucchini for the last 2 minutes, stirring often. Add vegetable mixture to cornbread and stir to blend. Pour in stock and mix well to moisten. Transfer the stuffing in an oiled 9×15-inch baking pan. Cover and bake for 20 minutes. Uncover and bake for an additional 20 minutes or until the top is crisp and golden.



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