Best Low FODMAP Sourdough STUFFING (with Low vA variation)

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Making a Low FODMAP Sourdough Stuffing is easier than you think — and JUST as delicious as regular stuffing. We’re just going to be more careful about the ingredients we choose! But thankfully, a basic stuffing recipe is super complimentary with Low FODMAP eating. My family and I love this recipe so much, and I know you’ll love it, too.

You will not be missing out on the holidays’ best side dish this Thanksgiving and Christmas!

For the VAD, or the Low vA version of this recipe, simply see the Ingredient Notes.

Ingredients in Low FODMAP Sourdough Stuffing

A good quality artisinal loaf of sourdough is Low FODMAP at the portion size of 2 slices! So let’s make stuffing with this excellent bread so you can really enjoy your holiday meal.

• sourdough bread, low FODMAP artisanal — For store bought, look for Izzio brand.
• meat stock or homemade broth
• butter, schmaltz or duck fat — Use refined olive oil or avocado oil for Low vA.
• green onions, greens only — Omit for Low vA.
• ground pork or turkey thigh — Use turkey option for Low vA.
• parsnips or fennel bulb, depending on your preference — Use parsnips for Low vA.
• celery
• cranberries, fresh — Optionally omit for Low vA.
• optional raisins, if you love dried fruit in your stuffing — For Low vA, optionally, use diced dried apples.
• sea salt
• spice and herbs: ginger powder, dried sage, dried thyme and powdered dried rosemary — For Low vA, omit the sage and thyme, and increase the rosemary (see actual recipe for amounts).

How to make Low FODMAP Sourdough Stuffing

1. Cook up ground pork or turkey with sea salt in sauté pan until all the pink is gone. Reserve meat to the side.
2. Using the same pan, add 1 Tablespoon fat, then celery, parsnips or fennel and 1/2 teaspoon sea salt. Cook over medium heat, stirring often for 8 to 10 minutes. Lower heat and cook another 5 minutes. Finally, add green onions, spice and herbs, and sauté a final 5 minutes over low heat.
3. In large mixing bowl, toss together all ingredients: sautéed veggies, ground meat, sourdough bread, fat of choice, broth, cranberries and optional raisins. Let sit 10 minutes, then toss together once again. Pack stuffing into greased casserole dish.
4. Bake about 45 minutes, until sizzling and very golden brown all over. Allow to rest 5 to 10 minutes, then serve!

Print Recipe

5 from 14 votes

Best Low FODMAP Sourdough Stuffing (with Low vA variation)

Making a Low FODMAP Sourdough Stuffing is easier than you think -- and JUST as delicious as regular stuffing. My family and I love this recipe so much, and I know you'll love it, too. You will not be missing out on the holidays' best side dish this Thanksgiving and Christmas!

(This recipe may also be meal-prepped ahead of time. See How-to in Notes section below recipe.)

Prep Time40 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Side Dish

Cuisine: American

Keyword: holiday, low-FODMAP, sourdough, stuffing, Thanksgiving

Servings: 8 servings

Calories: 426kcal

Author: Megan

Cost: $15

Equipment

• very large deep sauté pan or large low pot
• large casserole dish 10x10, or 1.5L/Quarts or similar

Ingredients

• 12 ounces sourdough bread low FODMAP artisanal, cut into 1-inch cubes, about 5 to 6 cups. For store bought, look for Izzio brand.
• 2 cups homemade broth or Easy Meat Stock
• ½ cup butter, schmaltz or duck fat, melted; Use refined olive oil or avocado oil for Low vA.
• 2 bunches green onions greens only, chopped; Omit for Low vA.
• 1 pound ground pork or turkey thigh; Use turkey option for Low vA.
• ½ pound parsnips (or fennel bulb), peeled and chopped into small bite-size pieces, about 1/2" each; Use parsnips for Low vA.
• 5 stalks celery sliced
• 1 cup cranberries sliced or cut in half; Optionally omit for Low vA; or just for LvA: sub in diced fresh apple.
• ½ cup raisins diced, optional (if you love dried fruit in your stuffing); For Low vA only, optionally, use diced dried apples or dates.
• 1-½ teaspoons sea salt
• 1 teaspoon dried ginger powder
• 1 teaspoon dried sage Omit for Low vA.
• 1 teaspoon dried thyme Omit for Low vA.
• ½ teaspoon powdered dried rosemary Increase to 1-½ teaspoons for Low vA.

Instructions

• Cook up ground pork or turkey in a sauté pan: For turkey, add 1 Tablespoon olive oil or avocado oil to the pan. For both: Cook with 1 teaspoon sea salt over medium heat, breaking it up into small pieces with a spatula, until all or most of the pink is gone, about 10 minutes. Remove meat and any pan juices to bowl. Set aside.
• Preheat oven to 350℉.
• Add 1 Tablespoon fat to same pan. Add celery, parsnips or fennel and ½ teaspoon sea salt. Cook over medium heat, stirring often for 8 to 10 minutes. Lower heat and cook another 5 minutes.
• Add green onions, herbs and spices, and cook, stirring occasionally, another 5 minutes over low heat. Turn off heat and remove from stove top.
• Gather all the Stuffing components.
  
• In same large sauté pan (if it's big enough) or large mixing bowl, stir together all the Stuffing components: sautéed veggies, ground meat, sourdough bread, fat of choice, broth, cranberries and optional raisins. Let sit 10 minutes, then toss together once again.
  
• Scoop and spread out stuffing into greased casserole dish.
  
• Bake about 45 minutes, until sizzling on the edges and very golden brown all over the top surface. Let rest 5 or 10 minutes, and serve.
  

Notes

 How to make stuffing ahead of time (meal prep)

1. Make stuffing up to 2 days before serving. Cover well (in casserole dish), and store in fridge.
2. The day you're ready to serve, pull it out from the fridge, ideally 4 hours before you plan to bake it.
3. Then preheat the oven, uncover casserole dish, and bake as directed.

How to store and reheat leftovers of Low FODMAP Stuffing

Cover and refrigerate for up to 5 days.

To reheat, preheat oven to 325℉, then bake uncovered for about 20 minutes, depending on the serving size.

If you're reheating in the original casserole dish and don't want leftover bits baked on hard, pour a tiny bit of oil or slightly bigger amount of broth into the spots where the stuffing used to be.

Nutrition

Calories: 426kcal | Carbohydrates: 37g | Protein: 15g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 743mg | Potassium: 489mg | Fiber: 4g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 3mg

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