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Every week, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless.
Today: Think you can't make stuffing without the gluten? Think again.
Let's face it. The best stuffing for the Thanksgiving table relies on slightly stale bread, tossed with sautéed vegetables and bathed in a lot of hot turkey stock. But the bread itself doesn't matter -- so go gluten-free!
If you're the person who likes the exact same dinner every year, you might not like this stuffing. But why not play with the template of a recipe and make it a slightly different? This year, we're tossing cubes of kabocha squash into our stuffing, for a sweet softness against the toasted cubes. This taste of autumn makes sense for Thanksgiving. Just try it -- you might change things up this year, too.
More: Need a gluten-free dinner roll to add to your holiday feast? Shauna has you covered.
1 loaf of your favorite gluten-free bread (or try this one)
4 tablespoons unsalted butter
1 large yellow onion
2 celery stalks
2 cups small kabocha squash cubes
2 tablespoons finely chopped fresh sage
Salt and pepper
3 cups hot chicken stock
2 large eggs, beaten
Photo by Shauna Ahern
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