Gluten Free Paleo Cornbread Thanksgiving Dressing and Giblet Gravy

Grain Free & Paleo Corn Bread Dressing (Southern-Style)

Thanksgiving is right around the corner, and if you haven’t finished planning your Paleo-Friendly menu yet, then I’ve got you covered!

Today, I’m sharing my Grain Free & Paleo Cornbread Dressing because – well… it’s just not Thanksgiving without dressing, right?


Oh, and by the way, in the South, we call it dressing, not stuffing because we’re not stuffing anything with it (duh!)… Lol! 😉

Anyway, my family goes all out for Thanksgiving.  So, being able to indulge in something delicious is a priority for me because I don’t want to feel like I’m missing out.  In other words, just because I stick to a grain free diet, it doesn’t mean I have to be that one girl who only puts a scoop of green beans on her plate… not gonna happen!

Paleo Weight Loss Meal Plans

When I first set out to perfect this Grain Free Dressing recipe, my goal was to make it exactly like my grandmother’s dressing (in regards to taste & texture) but with grain free alternatives.

And, boy did I accomplish that!!

Quite frankly… This dressing is perfect, y’all!  I’m kind of proud of myself for this one 😉

Anyway, you can’t have dressing without Giblet gravy, so I’m also sharing a gravy recipe that is similar to a giblet gravy that’s also paleo friendly.

I hope y’all enjoy this recipe as much as I do!  Also, if you’re looking for a few grain free pie recipes, check out my Pumpkin Pie and Pecan Pie.

If you give this a try, be sure to tag me on Instagram or comment Facebook 🙂

Check out the video below to see how I make it…

Grain Free & Paleo Corn Bread Dressing (Southern-Style)

5.0 from 1 vote
Recipe by Kayla Chandler Course: Dinner, thanksgiving recipes, lunchDifficulty: Medium


Prep time


Cooking time





This Thanksgiving Dressing is a healthier, grain free alternative to traditional cornbread dressing.


  • For the Grain Free Thanksgiving Dressing:
  • 1 Batch of my Paleo Cornbread

  • 3 Pieces of Any Grain Free Bread, toasted (you can use any type of regular gluten free bread too) I like Canyon Bakehouse

  • 3 Chicken Thighs

  • 1 C. Green Bell Pepper, de-seeded & chopped

  • 1 C. Yellow Onion, diced

  • 1 C. Celery, finely chopped

  • 2 Tbsp Grass-fed Ghee, Avocado Oil, or Virgin Coconut Oil

  • 4 C. Chicken Broth

  • 2 Tbsp Dried Sage

  • 1 tsp Dried Thyme

  • 2 tsp Sea Salt

  • Black Pepper, to taste

  • 2 Egg, whisked

  • Gluten Free (Giblet Style) Gravy:
  • 4 Tbsp Grass-fed Ghee or Butter

  • 2 C. Yellow Onion, finely diced

  • 3 Tbsp Arrowroot or Tapioca Starch

  • 2 C. Chicken Broth

  • 1-2 tsp Sea Salt

  • Black Pepper, to taste

  • 1-2 Boiled Eggs, crumbled

  • 1/2-1 C. Shredded Chicken Thighs (about 2 thighs)


  • Thanksgiving Dressing (Prep the Night Before):
  • Make a batch of my Paleo Corn Bread. Let it cool completely. Once cooled, roughly crumble the cornbread into a large flat dish or baking sheet. I just used the same dish I’m using to bake the dressing.
  • Toast the 3 pieces of gluten free bread. Let it cool then crumble it into the dish as well.
    Allow this bread mixture to sit in the refrigerator for 12-24 hours (uncovered) to dry out. This step is crucial to achieve the best texture for the dressing.
  • Lightly season the chicken thighs with sea salt & pepper. Bake until done and store in refrigerator for tomorrow.
  • Thanksgiving Dressing (the day of):
  • Preheat oven to 350 degrees F. Remove the bread mixture from the refrigerator and crumble it even more, if necessary (see video). Set bread mixture aside.
  • Add 2 Tbsp of oil or ghee to a skillet over medium heat and saute the chopped onion, bell pepper, and celery until the onions are translucent and all of the vegetables are slightly soft. Add the sautéed vegetables to the bread mixture. Mix well.
  • Remove the skin from the chicken thighs and de-bone the meat. Then, shred the chicken with a fork or scissors. Add about 1 C. of the shredded chicken to the bread mixture. Mix well.
  • Add 2 C. of the chicken broth to the bread mixture and toss to fully combine. Then, add the other 2 C. and continue to stir/toss until all of the bread mixture is moist. Next, add the sage, thyme, salt, and pepper and mix well. At this point, you’ll want to taste the mixture and adjust the seasonings (add more, if desired). You want this mixture to taste exactly how you want it to taste when it’s done.
  • Next, add the 2 whisked eggs to the bread mixture and stir to thoroughly combine. Transfer mixture to a baking dish and bake for 60-75 minutes or until the center is set (it took mine about 75 minutes). Then, remove it from the oven and let it cool for about 10 minutes before serving. Enjoy with my giblet-style gluten free gravy.
  • Gluten Free (Giblet Style) Gravy:
  • Add butter or ghee to a saucepan over medium heat. Add chopped onions and cook until translucent and golden (takes about 15-20 min). Continue whisking to avoid burning.
  • Once onions are soft and translucent, sprinkle in the arrowroot or tapioca starch while continuously whisking until all the lumps are gone.
  • Pour in 1 C. of the chicken broth and whisk until it begins to thicken (turn the heat up to medium-high, if needed). Then, add the other cup of broth and continue to whisking until it thickens.
  • Add 1 tsp of salt and pepper, to taste. Then, add in the crumbled boiled eggs and shredded chicken thighs. Continue whisking until everything is fully combined. Taste the gravy to see if it needs more sea salt (add more, as desired). Turn off the heat and serve gravy over thanksgiving dressing.

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