Yes, one of the things when I became allergic to wheat that I missed the most at Thanksgiving was stuffing. It seems mundane, but it's actually the starchy side that holds everything together. So, I was so delighted when I thought to replace it with a wonderful southern classic that is naturally gluten-free - Spoonbread! Some people have alternative recipes that are sometimes referred to as corn pudding or other names, but this version is pretty foolproof:
If you want to get fancy (which I did,) I'd recommend two extra steps - whip the egg whites separately and fold them into the mixture to get extra height, like a souffle, and add a touch of maple syrup to give it the old-pioneer-days sweetness that really makes it taste like "Thanksgiving." I also add a touch less butter as I'm casein-sensitive and the recipe didn't suffer. Serve with some sugared cranberries and extra maple syrup on the side.
Enjoy! And Happy Thanksgiving!