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
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
- Preheat oven to 325 degrees. Spray muffin tins with oil and set aside.*
- Heat a large pan with the olive oil. Add the onions, mushrooms, celery, and garlic, and saute until tender, about 8 minutes.
- Turn the stove off and take the pan off the heat. Whisk in the chicken broth and egg. Stir in the bread cubes.
- Divide the mixture in two, and put one half in a mixing bowl. You can leave the other half in the pan.
- Using the mixture in the mixing bowl, stir in the mashed potato stuffing ingredients until completely mixed. Spoon it into the muffin tins.
- 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.
- Bake at 325 for an hour.
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.