Serves a Crowd

Gluten-Free Kabocha Squash Stuffing

November 17, 2013
3 Ratings
  • Serves 8
Author Notes

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. —glutenfreegirl

What You'll Need
  • 1 loaf gluten-free bread
  • 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
  1. Toasting the bread. Heat the oven to 350° F. Spread the bread cubes on a baking sheet. Put the baking sheet in the oven and toast the bread. After 10 minutes or so, toss the bread cubes around. When all sides are toasted, about 20 minutes, take the bread out of the oven.
  2. Cooking the vegetables. Set a large skillet over medium-high heat. Put in the butter. When the butter has melted, add the onion and celery. Cook, stirring frequently, until the onions are soft and translucent, about 7 minutes. Add the kabocha squash and cook for 5 minutes. Add the fresh sage until the scent of the herb releases into the room, about 1 minute. Season the vegetables with salt and pepper to taste.
  3. Tossing together the stuffing. Toss the softened vegetables with the toasted bread cubes. Be gentle. The bread will be fragile. Put the stuffing into a greased 8 x 12-inch casserole pan.
  4. Turn up the temperature of the oven to 400°.
  5. Whisking the eggs and stock. Whisk the eggs vigorously and slowly drizzle in some of the hot stock. When you've added about 1/2 a cup of the hot stock, pour the eggy stock back into the hot stock. Pour this stock evenly over the stuffing. Tent the casserole pan with tin foil.
  6. Baking the stuffing. Bake the stuffing for 30 minutes, then take off the tin foil. Bake until the bread cubes are firm and browned on top and all the ingredients appear to be bound together, about another 10 minutes. Serve immediately.

See what other Food52ers are saying.

  • Kenzi Wilbur
    Kenzi Wilbur
  • Julie Aleman
    Julie Aleman
  • cindy
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.

3 Reviews

Julie A. November 20, 2013
Could you make this without the squash? I'm looking for a gluten free recipe but am already having a squash side dish.
Kenzi W. November 25, 2013
Yes, of course! You may need to decrease the liquid just slightly.
cindy November 2, 2022
Looks like you can add any type of veggie - sometimes I add mushrooms, artichoke hearts etc. Sounds fun!