Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free cornbread muffins and gluten-free bread in this dish.


"Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence."
-Erma Bombeck, Author

The refrigerator light goes on...

This is a wonderful dressing and was an Ask Dr. Gourmet request. The combination of the sweet veggies, the umami flavor of the mushrooms and the herbs make for a great side dish.

You can make this recipe with gluten free cornbread and gluten free bread and it is absolutely delicious. Start with our recipe for Steve's Gluten Free Cornbread.


Cornbread Dressing

Servings: 6 | Serving size: about 1 1/2 cups

Cooking Time: 60 Minutes

This recipe also requires making Cornbread Muffins or Gluten-Free Cornbread (muffins).

This recipe can easily be multiplied by 2 but requires a larger pan and may need to bake a little longer.

Cornbread Dressing recipe from Dr. Gourmet


  • 2 tsp. olive oil
  • 1 medium white onion (finely diced)
  • 2 cloves garlic (minced)
  • 3 ribs celery (diced)
  • 8 ounces mushrooms (sliced)
  • 4 regular or gluten-free cornbread muffins (crumbled)
  • 3 ounces whole wheat bread or gluten-free whole grain bread (cut into small dice)
  • 1 Tbsp fresh sage
  • 1/2 cup flat leaf parsley (chopped)
  • 1/4 tsp salt
  • fresh ground black pepper to taste
  • 1 large egg
  • 2 Tbsp 2% milk

Preheat oven to 325°F.

Add 1 teaspoon of the olive oil to a large skillet and place over medium heat.

Add the onion and garlic and cook for about 5 minutes stirring frequently.

Add the celery and cook for another 5 minutes.

Remove to a mixing bowl and spray the pan lightly with oil again.

Add 1 teaspoon of olive oil to the pan and then the sliced mushrooms.

Cook until they are soft and there's very little liquid. Stir frequently.

Add the mushrooms to the mixing bowl.

Add the crumbled cornbread and whole wheat bread with the sage, parsley, salt and pepper.

Fold the ingredients together.

In a separate small bowl whisk the egg and milk together until well blended.

Add the egg mixture to the large mixing bowl with the stuffing and fold together to coat well.

Press the mixture into a 9 inch oblong Pyrex dish.

Place the dish in the oven and bake for 30 - 40 minutes (depending on how crispy you like your dressing).

Nutrition Facts

Serving size: 1 1/2 cups

Servings: 6

Amount Per Serving

Calories 150 Calories from Fat 32
% Daily Value
Total Fat 4g 5%
    Saturated Fat 1g 5%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol <5mg 0%
Sodium 390mg 17%
Total Carbohydrates 25g 9%
    Dietary Fiber 3g 10%
    Sugars 7g
Protein 5g
Vitamin A 4% Vitamin C 10%
Calcium 7% Iron 6%
Vitamin K 100mcg Potassium 400mg