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! <br /> <br />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.

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