Gluten-Free Stuffing for Thanksgiving

November 18, 2013

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. 

Gluten-Free Stuffing from Food52

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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

Gluten-Free Kabocha Squash Stuffing

Serves 8

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

See the full recipe (and save it and print it) here.

Photo by Shauna Ahern

52 Days of Thanksgiving
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52 Days of Thanksgiving

Top-notch recipes, expert tips, and all the tools to pull off the year’s most memorable feast.

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Shauna writes about food. Danny cooks it. We grow excited every Saturday morning to go to the farmers' market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream. Every day is new. I have no idea what we're having for dinner tonight. But I'm sure interested to find out.