Thursday, November 12, 2009

Sweet And Savory Thanksgiving Stuffing

Mashed Potato Stuffing

Thanksgiving is one of my favorite holidays, second only to Christmas. I have warm, fuzzy memories of my mom's amazing pies, my grandma's delicious spread of traditional Thanksgiving dishes, and my Grandpa Higgins and (Great) Uncle Eddie dozing off in their chairs after the festivities. I could usually be found dozing off myself on the rug in the living room after devouring seconds of my personal favorites: creamed onions and candied sweet potatoes (This would of course be before we all roused ourselves to have pie). It's only been in more recent years that I've developed a true appreciation for the side dish no Thanksgiving should be without: stuffing. While I was only somewhat interested in stuffing growing up, it's slowly been creeping up in the ranks and now surpasses creamed onions on my list of faves.

This year, Thanksgiving will be a little different for me. It will be my first gluten-free Thanksgiving and my first Thanksgiving doing the cooking! Have I mentioned that already? I'll probably be mentioning it every day because I'm really excited! It's going to be a relatively easy Thanksgiving to prepare, with just me and my parents (my sisters will be celebrating together in California...sniffle, sniffle...), but never having cooked a Thanksgiving dinner before, I'm gearing up for the challenge.

First on my list of side dishes to practice? Coming up with the perfect gluten-free stuffing recipe. I took a cue from a coworker who makes her stuffing in muffin tins so it's portioned out in cute little balls. I made a sweet acorn squash stuffing and a savory mashed potato stuffing. The acorn squash stuffing got my vote, which I guess shouldn't surprise me. I always forget that I don't really like mashed potatoes all that much. However, if you're a potato fan, I think you'll love the mashed potato stuffing with your turkey and gravy.

Mom and Doug? What do you think? Sweet or savory?

Acorn Squash Stuffing

Sweet and Savory Stuffing
Print-Friendly Option

1 1/2 cups diced onion (1 medium onion)
1 1/2 cups diced mushrooms (approx. 7 mushrooms)
1 1/2 cups diced celery (approx. 3 stalks)
2 garlic cloves, diced
5 cups cubed gluten-free bread (I used 2 1/2 Trader Joe's French Rolls)
1 cup chicken broth
1 egg, whisked
1 Tbsp. olive oil

Mashed Potato Stuffing:
1 1/2 cups mashed/pureed potatoes (about 1 large potato, boiled until tender, then pureed)
1/4 cup sunflower seeds (or chopped walnuts)
1 Tbsp. finely chopped parsley
dash of black pepper

Acorn Squash Stuffing:
1 acorn squash, baked and pureed (makes about 1 1/4 cups pureed squash)
1/4 cup dried cranberries
1/4 cup chopped pecans
1/4 tsp. cinnamon

  1. Preheat oven to 325 degrees. Spray muffin tins with oil and set aside.*
  2. Heat a large pan with the olive oil. Add the onions, mushrooms, celery, and garlic, and saute until tender, about 8 minutes.
  3. Turn the stove off and take the pan off the heat. Whisk in the chicken broth and egg. Stir in the bread cubes.
  4. Divide the mixture in two, and put one half in a mixing bowl. You can leave the other half in the pan.
  5. Using the mixture in the mixing bowl, stir in the mashed potato stuffing ingredients until completely mixed. Spoon it into the muffin tins.
  6. Using the other half of the mixture, completely stir in the acorn squash stuffing ingredients and spoon that into the rest of the muffin tins.
  7. Bake at 325 for an hour.
*This should make approximately 16 muffins.

This week, at Life As Mom, The Ultimate Recipe Swap theme is Food Allergies/Special Diet, so this is my entry. I'm also linking up to Holiday Food Fest at Tasty Eats At Home. I imagine you'll find a lot of stuffing variations there! And the theme at Friday Foodie Fix this week is SQUASH.


Lauren said...

Honestly, I want both! These sound fantastic =D.

Tasty Eats At Home said...

These sound wonderful, I think I'd vote for the squash stuffing too! I was so thinking about putting cranberries in mine - now I'm kinda wishing I did, after seeing yours! Yum! Thanks for linking up!

Linda said...

You don't like mashed potatoes!?! Gasp!! :) I think the mashed potato stuffing would be our choice, but both sound good.

gfe--gluten free easily said...

Both are beautiful! I'd go for mashed potato stuffing, but I know I'd enjoy the squash stuffing, too. BTW, you should enter the squash stuffing over the Friday Foodie Fix for squash:


Iris said...

Thanks for reminding me Shirley! I meant to, and forgot!

Betsy said...

Hmmmmmmm.........both sound so great. I LOVE potatoes but cranberries and squash sounds like a winning combination. What if you freeze a couple of those little balls you just made so we can try both? Do you think they would freeze well? We have to get a little turkey! Can't wait.

Audax said...

Well I wasn't expecting an Acorn Squash Stuffing recipe really tasty I bet. We don't do Thanksgiving in Australia but make up for it on Australia Day (26th Jan. Wonderful recipe. O I know stuffing freezes very well. Cheers from Audax in Australia. Thank you for your kind words on my blog.

Just Call Me Zippy said...

It's my year to host Thanksgiving and my first year being gluten-free. The stuffing (we call it dressing down here) was the part that was really messing me up. Thanks for the ideas!!:)

comfycook said...

They both look like successes but I vote for savory. I always do. Yes, I love sweets but not as much as savory.

I make a corn bread stuffing and put in some sausage, cranberries and whatever I think of, at the moment. It is delicious.

I want to try both of yours. I would eat them throughout the year. Great idea about the muffin tins.

Anonymous said...

Wow! I am glad I found the acorn stuffing recipe just in time for Thanksgiving! I am vegan, what would you recommend to replace the egg?? Any thoughts?? Thank you! Kelty

Anonymous said...

Just a question, wondered what you you think you could substitute pumpkin puree for the acorn puree? Kelty

Iris said...

Hi Kelty, I was thinking about trying to make a vegan version of this just the other day! The egg is just to bind it, but my guess is that with the broth and puree, it would be fine without it. The acorn squash is really sweet, so I probably wouldn't sub in pumpkin unless you also plan on adding a little sweetener too. You could definitely sub in sweet potato though.

Anonymous said...

Thank you Iris! I appreciate your speedy replies! I told my sister about this recipe and she is as excited as I am!! =) We both equate Thanksgiving with stuffing and are SO happy to have a recipe (we can make vegan)! =) Thx! Kelty

hunterslyonesse said...

I am going to have to try this for Christmas. :) BTW, it's my first gluten-free Thanksgiving, too. Go us! Happy Thanksgiving, Iris!

Anonymous said...


The Acorn Squash Stuffing was a hit!!! It was my mom's favorite dish from the whole Thanksgiving spread!!! I actually didn't bake it in muffin tins, although I thought that was a really cute idea, I just baked all of it in a glass dish. Anyways it was delicious!! I didn't even try the savory because my acorn squash yielded so much!!! Thank you again and this is sure to be a repeat dish for the holidays!!! =)


Iris said...

Aww, thank you, Kelty! So glad to hear your family liked it!


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