I bet you thought that following a low FODMAP diet meant you couldn’t enjoy stuffing this year for Thanksgiving? Well, I am here to tell you otherwise, with this delicious low FODMAP and gluten-free stuffing recipe.
Traditional stuffing has a lot of ingredients that are not FODMAP friendly. Starting with the big one, bread. It’s not that bread is a problem per se, but the gluten! Once you add the onions, celery, garlic, and chicken stock, you have a side dish that could trigger some painful GI symptoms.
What do I need to make low FODMAP stuffing?
- Gluten-Free Bread- not all gluten-free bread is low FODMAP friendly, so make sure to check out our blog for some good low FODMAP bread
- Scallions- since onions are a no-go, we used the green parts of the scallions to give this low FODMAP stuffing plenty of flavor.
- Thyme
- Sage
- Rosemary
- Salt
- Pepper
- Chicken Stock- Many store-bought chicken stocks use onions and celery in their recipes, which are considered to be high FODMAP. So, make sure to use a FODMAP-friendly stock (affiliate link) for this recipe, or you can make your own!
How do I make low FODMAP stuffing?
To save yourself time on the day of, you can dry your bread ahead of time and store it in a zipper-lock bag or container until ready to use.
Once you have the dry bread, you sauté the scallions in the butter. Then pour that over the bread, add seasonings and chicken broth and bake until golden brown.
Serve with some of our other Low FODMAP Thanksgiving favorites:
- Low FODMAP Turkey
- Low FODMAP Gravy
- Low FODMAP Mashed Potatoes
- Low FODMAP Collard Greens
- Low FODMAP Carrots
- Low FODMAP Cornbread
Low FODMAP Stuffing
Ingredients
- 1 24 oz loaf Low FODMAP and Gluten Free Bread or 9 cups of gluten free bread cubes
- 3/4 cup butter or dairy-free butter
- 1 bunch scallions green part only
- 1 1/2 tsp dried thyme leaves
- 1/2 tsp ground sage
- 1/2 tsp rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups low FODMAP chicken stock 3 cups for wetter stuffing
Instructions
- Cut bread into 1-inch pieces. Place on baking sheet and put in oven at 225°F for 45 minutes-1 hour until dry, stirring occasionally. Or, let air dry for 1-2 days.
- Preheat your oven to 350 F.
- Melt butter over medium heat on stove. Once melted add the green parts of the scallions and cook for 2-3 minutes until softened.
- Place bread cubes in a large mixing bowl and add in butter mixture, thyme, sage, rosemary, salt, and pepper. Mix until evenly coated.
- Drizzle broth over the bread mixture and toss until well mixed.
- Pour mixture into a greased 2.5 qt casserole dish and bake for 35-45 minutes, or until the stuffing is golden brown. If you are stuffing a turkey, leave out the broth, as the juices from the turkey will moisten it.
Notes
Nutrition
Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor ofCooking with Food Sensitivities Survival GuideandNourished: 10 Ingredients to Happy, Healthy Eating.
