I've been working on this recipe for the past couple of years. It's one of those recipes that you only make once or twice a year, so it hasn't been very high on my priority list. But I eventually got the recipe finalized and photographed, just in time for Thanksgiving!
The trickiest part of low-FODMAP stuffing is the bread. You either have to make your own gluten-free bread, or find a commercial gluten-free bread that works for you. I think that my White Rice Flour Yeast Bread would work well in this recipe. However, I am currently avoiding xanthan gum and am too tired to bake, so I had to find an alternative. I decided to try Kinnikinnick Soft White Bread, which I found in the health food frozen section at my grocery store. The only ingredient of concern is the psyllium fiber, but I seem to tolerate this bread so far. Udis' Bread, which is low-FODMAP (but has xanthan gum) would be another great alternative. Have you found any commercial sandwich breads that work for you? I would love to hear, let me know in the comments below!
Once you get your bread situation figured out, the rest of the stuffing is pretty easy. Cut the bread into cubes, spread out on a baking sheet and bake in the oven until dried out.
Then saute some veggies in butter and add some herbs, seasonings and stock. For the stock, you can either use some of my Low-FODMAP Chicken Stock (I always keep some in the freezer) or you can try my Turkey Giblet Stock (find the recipe within the gravy recipe and follow steps 1 and 2 of the directions), which is easy to make the day of roasting your turkey.
Add the veggie and stock mixture to the bread cubes and toss. Add more stock, if needed. It can be tricky figuring out how much liquid to add and depends on the bread you are using. A good tip on figuring out how much stock to add can be found here at EatingWell.com. Finally, either stuff your turkey with it or bake in a casserole dish.
serves 6 to 8
8 cups cubed low-FODMAP, gluten-free bread
(such as Udi's or my White Rice Flour Yeast Bread)
1/4 cup unsalted butter
2 carrots, finely diced
1 rib celery, finely diced
1 bunch scallions, green parts only, thinly sliced
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup dry white wine
1 - 2 cups unsalted low-FODMAP chicken or turkey stock
(such as my Low-FODMAP Chicken Stock or Turkey Giblet Stock)
- Preheat oven to 300 degrees F. Lay bread cubes out in a single layer on a large, rimmed baking sheet. Bake 20 to 25 minutes, stirring occasionally, until bread is dried out.
- Melt butter in a large skillet over medium heat. Add the carrots, celery and scallions and saute until carrots are tender, about 10 minutes.
- Stir in the sage, thyme, salt, pepper and wine. Bring to a simmer and cook on medium heat until liquid is reduce by half, about 3 to 5 minutes. Remove skillet from heat and stir in 1 cup chicken or turkey stock.
- Place bread cubes in a 13"x 9" baking dish or equivalent-size casserole dish. If using stuffing to stuff a turkey, then just place the bread cubes in a large bowl. Pour the vegetable mixture over the bread cubes and toss gently until coated. Add more stock as needed to achieve desired moistness (see my narrative above for tips).
- Stuff a turkey with the mixture or bake in the casserole dish: Preheat oven to 325 degrees F. Cover and bake for 30 minutes. Uncover dish and bake 15 minutes more. Serve.