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Low FODMAP Make-Ahead Stuffing

Low FODMAP make-ahead dressing in white bowl
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5 from 1 review

This classic side dish will be the talk of your holiday table!

Ingredients

  • 10 cups low FODMAP crusty bread, torn into 1″ pieces
  • 1/2 cup unsalted butter
  • 1 cup leeks – green part only, finely chopped
  • 3/4 cup celery, finely chopped
  • 1 cup carrots, finely chopped
  • 1 cup oyster mushrooms, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh sage, minced
  • 1 tbsp fresh thyme, minced
  • 3/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 cup low FODMAP chicken broth
  • 2 eggs, lightly beaten

Instructions

  1. Preheat your oven to 400 degrees. Lay your bread pieces on a baking sheet and bake for 5-10 minutes (or until golden brown). Shake the tray several times to bake them evenly. Transfer to a large bowl and set aside. Adjust the oven temperature to 350 degrees.
  2. Melt the butter in a large frying pan over medium-high heat. Continue to heat until any bubbles are gone. Then add the leeks, celery, carrots, and mushrooms and cook until the leeks are tender (about 5 minutes).
  3. Remove the frying pan from the burner and add the parsely, sage, thyme, salt, and pepper. Pour the butter mixture over the bread crumbs and toss to coat the bread evenly in butter.
  4. Add the chicken broth and stir the stuffing until it’s moist (try not to pack it together). Add the eggs and stir again.
  5. Grease a large baking dish with butter and pour in the stuffing. Cover the baking dish with foil and bake for 30 – 40 minutes (until the internal temperature of the stuffing is 165 degrees).

Notes

Recommended low FODMAP serving – 1 cup

Stuffing can be made up to 1 day in advance and stored covered in the fridge. Remove the stuffing from the fridge 20 minutes before serving to bring it back to room temperature.

Find it online: https://www.fodmapformula.com/low-fodmap-make-ahead-stuffing/