Written by Dianne B. Published on in Christmas, Holidays, Side Dishes, Thanksgiving
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Carrots, celery, and scallions are sauteed in butter and tossed with gluten-free bread cubes in this Low FODMAP Turkey Stuffing (Dressing) recipe.
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!
Bread Options
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. Another option is sourdough bread since the fermenting process breaks down the fructans, making it more tolerable. I think that my Low-FODMAP Rice Flour Yeast Bread would work well in this recipe.
Commercial Gluten-Free Breads
For my photos 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 would be another great alternative.
Time needed:1 hour and 25 minutes
How make Low FODMAP Turkey Stuffing (Dressing)
- Dry the bread
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.
- Saute vegetables in butter
Saute the veggies in butter and add some herbs, seasonings and stock. For the stock, you can either use some of my Low-FODMAP Chicken Stock 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. A third option is using FODY Chicken Soup Base.
- Toss together with the dried bread cubes
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.
- Stuff turkey or bake in a casserole dish
Turkey Stuffing
Carrots, celery, and scallions are sauteed in butter and tossed with gluten-free bread cubes in this Low FODMAP Turkey Stuffing (Dressing) recipe.
Course Side Dish
Cuisine American
Keyword dressing, gluten-free, low-fodmap, stuffing, thanksgiving, turkey
Prep Time 40 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 25 minutes minutes
Servings 6
Ingredients
- 8 cups cubed low-FODMAP gluten-free bread*
- 1/4 cup unsalted butter
- 2 carrots, finely diced
- 1 rib celery, finely diced
- 1/2 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 Low-FODMAP Chicken Stock** (unsalted)
Instructions
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.
Notes
* Or commercial gluten-free white bread (check ingredients label).
** Or try my Turkey Giblet Stock or Fody Chicken Soup Base (but reduce added salt)
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5 Comments
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thanks for the recipe! just in time for thanksgiving. I have your book and really enjoy your creative recipes. the bread that we like, but difficult to find, is glutino. otherwise, the only one we found that agrees with my husband and i is the udi's white bread.
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November 24, 2017 at 7:20 pm ·Reply
I made this recipe yesterday (along with your pumpkin pie recipe) for Thanksgiving and it was very tasty. Hubby thought so, too!!
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November 29, 2017 at 9:59 pm ·Reply
So happy you liked the recipe and the book! Thanks for the comment! 🙂
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November 29, 2017 at 10:00 pm ·Reply
Glad you enjoyed the recipes. Thanks for trying them!
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Pingback: Gluten-Free Stuffing Recipes and Dressing Recipes – E-DeshSeba
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About Me
Dianne
I create recipes for people (including my husband and myself) with sensitive bellies. I also love photographing food. I read books and practice yoga in my spare time. Read More »
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