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

Shop the Story

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