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Butternut Brown Butter Gluten Free Stuffing

Butternut Brown Butter Gluten Free Stuffing
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Butternut Brown Butter Gluten Free Stuffing

Thanksgiving in the U.S. is two weeks from yesterday. Are you nervous?? ūüėĀ¬†No worries, because it’s alllll under control. You got this.¬†Thanksgiving is in the bag.¬†You can make our classic gluten free Thanksgiving stuffing, or you can jazz it up a bit with this butternut brown butter gluten free stuffing. Don’t worry, it’s not so jazzy that we’re talking tons of extra effort or anything. Just a little extra punch of flavor in that traditional stuffing (dressing?). It’s good to have options.

Butternut Brown Butter Gluten Free Stuffing, Step by Step

Baking stuffing is really more like cooking than it is like baking, since there’s much less science involved. As long as you have something to keep the bread from being dry (here: fat, stock, squash puree), some aromatics (here: onions, celery, pancetta) and something to help the stuffing hold together and set (here: eggs), you’ll have happy Thanksgiving eaters. And don’t forget the best gluten-free bread you can manage! My favorite for stuffing (and for most things, to be honest) is the Japanese Milk Bread from page¬†59 of GFOAS Bakes Bread, but the Japanese Milk Bread recipe from the blog is lovely, too. For many years, I used the White Sandwich Bread recipe from my first cookbook, and loved it, too. Options abound!

Butternut Brown Butter Gluten Free Stuffing

Make-Ahead Option: There’s simply no substitute for oven-baked stuffing on Thanksgiving that’s packed with flavor, and just the right balance of soft and crispy. I love my slow-cooker, too, but I’m just not making my stuffing in it, you know? If you’re looking to free up your oven, though, on The Big Day, try roasting and pureeing the butternut squash up to a week ahead of time, and even cooking the pancetta, celery and onions, too. Just store them tightly sealed in the refrigerator. The bread can, of course, be baked and frozen. Then, all that’s left to do is toast the bread, beat the eggs, brown the butter and combine it all. All this amazingly flavorful stuffing will ask of you on Thursday ūüćó¬†is just over a half hour in the oven.

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Prep time: Cook time: Yield: 8 servings

Ingredients

1 large (2 1/2 to 3 pound) butternut squash, halved and seeded

6 tablespoons unsalted butter, diced

1 large loaf gluten-free bread (I used the Japanese Milk Bread from page 59 of GFOAS Bakes Bread), cut into 1/2-inch cubes

4 ounces cubed pancetta

2 medium yellow onions, peeled and diced

5 stalks celery, chopped

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons herbs de Provence

4 extra-large eggs (200 g, weighed out of shell), at room temperature

1 1/2 cups (12 fluid ounces) chicken or vegetable stock

2 tablespoons (28 g) packed light brown sugar

For serving
2 to 3 ounces Parmigiano-Reggiano cheese, shaved

Fresh flat-leaf parsley, chopped

Directions

  • Roast the Butternut Squash.¬†Preheat your oven¬†to 400¬įF. Line a rimmed baking sheet with aluminum foil, and place the two halves of the butternut squash on the baking sheet, cut side down. Place in the center of the preheated oven and bake until the skin is wrinkled and the flesh is fork tender (about 1 hour). Remove from the oven and allow to sit until¬†cool enough to handle. Peel the skin from the squash flesh, and puree in a blender or food processor until smooth.

    Reduce the oven temperature to 225¬įF. Grease a deep 9-inch x 13-inch casserole¬†dish and set it aside.

  • Brown the butter.¬†Place the diced butter in a small, heavy-bottom saucepan. Cook over medium-high heat until the butter is melted. Continue to cook the butter, stirring constantly, until an amber color develops just around the edges of the pan. First, the butter will bubble, then the bubbles will become larger and more clear, and finally the amber color will begin to appear. Set the butter aside to cool.

  • Toast¬†the bread.¬†Scatter the cubes of bread in a single layer on a large rimmed baking sheet. Place in the center of the preheated oven for about 10 minutes, or until the bread is dried and just beginning to crisp. Remove the pan from the oven and set it aside to cool. Raise the oven temperature to 350¬įF.

  • Cook the pancetta and vegetables.¬†In a medium-sized, heavy-bottom skillet, place¬†the pancetta over medium-high heat and cook until uniformly browned and the fat has¬†rendered from it. Remove the cooked pancetta from the skillet, leaving behind the rendered fat, and set the pancetta aside. To the same skillet, add the onion, celery, salt, pepper and herbs, and stir to combine. Cover the skillet and cook over medium-high heat, stirring occasionally,¬†until the onion is translucent and the celery has begun to soften (about 7 minutes). Remove the pan from the heat and add back in the cooked pancetta.

  • Assemble and bake the stuffing.¬†In a very large bowl, place the eggs, brown sugar, stock, cooled brown butter and pureed squash, and whisk¬†until well-combined. Add the cooked onions, celery and pancetta, and mix to combine, then the¬†bread cubes, and toss to coat. Transfer the stuffing to¬†the prepared baking dish, and spread into an even layer. Cover the dish with aluminum foil and place in the center of the preheated oven. Bake for 20 minutes, then remove the foil and continue to bake until the stuffing is set and lightly golden brown (about another 15 minutes). Remove from the oven, scatter with the shaved cheese and chopped parsley and serve warm.

  • Recipe first published on the blog in 2012. Republished in 2015 with a few tweaks to the method and all new photos.¬†

Love,
Nicole

 

P.S. If you haven’t yet, please consider purchasing¬†My Cookbooks! I can’t keep the blog going without your support!

  • Carole

    That would sure be a different stuffing. Wonder if the Grandkids would go for it.
    Do you know where you can buy or have a recipe for egg noodles ?? Its sure getting to be soup making time.
    And turkey soup is probably on the agenda for the weekend.

    • gfshoestring

      HI, Carole,
      My kids loved this stuffing! It’s a touch sweet, because roasted butternut squash is the sweetest winter squash, which might have something to do with it. It’s really a meal in & of itself.
      I have a recipe for fresh pasta both in my first cookbook and on the blog (with step by step photos on the blog – it’s a fresh lasagna how-to). It’s a lot of work, though. It’s not something I do very often at all, I’m afraid. It’s just a time-consuming endeavor, gluten-free or not.
      xoxo Nicole

  • Carole

    That would sure be a different stuffing. Wonder if the Grandkids would go for it.
    Do you know where you can buy or have a recipe for egg noodles ?? Its sure getting to be soup making time.
    And turkey soup is probably on the agenda for the weekend.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      HI, Carole,
      My kids loved this stuffing! It’s a touch sweet, because roasted butternut squash is the sweetest winter squash, which might have something to do with it. It’s really a meal in & of itself.
      I have a recipe for fresh pasta both in my first cookbook and on the blog (with step by step photos on the blog – it’s a fresh lasagna how-to). It’s a lot of work, though. It’s not something I do very often at all, I’m afraid. It’s just a time-consuming endeavor, gluten-free or not.
      xoxo Nicole

  • sally only gluten free baking

    This looks amazing, I wish we had thanksgiving in Australia. 

    • gfshoestring

      Honestly, Sally, most years by this time I wish we didn’t have Thanksgiving and we could just declare Fall the time to eat all comfort foods, just because they’re fabulous. ;)
      xoxo Nicole

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Honestly, Sally, most years by this time I wish we didn’t have Thanksgiving and we could just declare Fall the time to eat all comfort foods, just because they’re fabulous. ;)
      xoxo Nicole

  • Lewallace

    Can I use the Boule Bread with Yeasted Refrigerator Bread Dough from page 72 of the new cookbook?

  • Lewallace

    Can I use the Boule Bread with Yeasted Refrigerator Bread Dough from page 72 of the new cookbook?

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Definitely!

  • Danica

    Is there anything that can be substituted for eggs?
    Thanks

    • Jennifer S.

      I’m not 100% convinced you need eggs. Try it without…

      • http://glutenfreeonashoestring.com/ Nicole Hunn

        You do need something to hold the stuffing together, Jennifer. Danica, you can try replacing the eggs with 3 (not 4) “chia eggs.” Just google it!

        • Jennifer S.

          So is this more like savory bread pudding (which would be totally yummy!)? Just wondering because I never use eggs in my stuffing and it always turns out great!

        • Danica

          Ok thank you for you help

  • Jennifer S.

    Confession time….1. If I messed with the original I might get strung up ….AND…..2. I totally make it in my crockpot!!!! it is pretty awesome doing it this way too and does well being transported 1.5 hours to our destination. Thanks for giving us options though!!!!! ūüėÄ

  • Pingback: Stumbling Over Chaos :: Linkity’s looking forward to a Thanksgiving break()

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