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Gluten-Free Cracked Pepper Cornbread Apple Stuffing Recipe

Prep time: 25 mins
Cook time: 1 hr 0 min
Calories: 318

This recipe was originally published in 2013.

Adding apples and cranberries to Cracked Pepper Cornbread creates a memorable sweet-and-spicy stuffing. Apple-smoked bacon, fresh herbs and turkey drippings contribute to the taste. The result is a mouthful of flavors and textures in every bite. This stuffing can be made 1 to 2 days ahead and stored in the refrigerator; reheat before serving. It can be made with egg replacement.

For Egg-Free Cornbread and Apple Stuffing, omit 1 egg. Combine 1 tablespoon flax meal with 3 tablespoons warm water. Let sit 5 minutes until slightly thickened. Add to recipe in place of egg. (Be certain to prepare Cracked Pepper Cornbread with egg replacement.)

Yields 12 servings


  • 1 pan Cracked Pepper Cornbread, crumbled
  • 8 slices bacon
  • 2 tablespoons olive oil or grape seed oil, divided
  • 2½ cups yellow onions, chopped
  • 4 stalks celery, chopped
  • 3 tablespoons fresh sage, chopped, or 2 teaspoons dried sage
  • 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
  • 1¼ cups dried cranberries
  • 3 cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and chopped
  • 1 cup gluten-free, dairy-free turkey or chicken broth
  • 1 teaspoon salt
  • Pepper, to taste, optional
  • 1 egg, beaten
  • Pan drippings, to finish


1Preheat oven to 325°F. Lightly oil one 10x13-inch casserole dish.

2Crumble cornbread onto a parchment-lined baking sheet. Let air dry.

3In a large stockpot over high heat, cook bacon until crisp. Transfer bacon to cutting board and chop. Set aside.

4Remove all but 1 tablespoon bacon drippings from the stockpot. Add 1 tablespoon oil and reheat. Add onions and celery and sauté until vegetables are translucent, about 5 minutes. Add herbs, cranberries, apples and bacon and cook together, about 3 minutes. Lower heat.

5Transfer cornbread crumbs to stockpot. Add broth, salt and pepper, stirring gently until all ingredients are combined. Heat on low about 3 to 5 minutes, stirring occasionally to prevent stuffing from sticking to the bottom of the pan. Remove from heat and let cool.

6Add beaten egg to cooled stuffing, stirring to incorporate. Transfer to prepared casserole dish.

7Place in preheated oven and bake 45 minutes covered and 15 minutes uncovered, basting with turkey drippings several times during the baking process. Serve warm with turkey.

1 serving contains 318 calories, 17g total fat, 7g saturated fat, 0g trans fat, 61mg cholesterol, 749mg sodium, 39g carbohydrates, 3g fiber, 19g sugars, 5g protein.