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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 version of this recipe, please ask in the Comments section if you don’t know the few adaptations to make.
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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
- meat stock or homemade broth
- butter, schmaltz or duck fat
- green onions, greens only
- ground pork or turkey thigh
- parsnips or fennel bulb, depending on your preference
- cranberries, fresh
- optional raisins, if you love dried fruit in your stuffing
- sea salt
- spice and herbs: ginger powder, dried sage, dried thyme and powdered dried rosemary
How to make Low FODMAP Sourdough Stuffing
- Cook up ground pork or turkey with sea salt in sauté pan until all the pink is gone. Reserve meat to the side.
- 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.
- 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.
- Bake about 45 minutes, until sizzling and very golden brown all over. Allow to rest 5 to 10 minutes, then serve!
Best Low FODMAP Sourdough Stuffing
- very large deep sauté pan or large low pot
- large casserole dish 10x10, or 1.5L/Quarts or similar
- 12 ounces sourdough bread low FODMAP artisanal, cut into 1-inch cubes, about 5 to 6 cups
- 2 cups homemade broth or Easy Meat Stock
- ½ cup butter, schmaltz or duck fat, melted
- 2 bunches green onions greens only, chopped
- 1 pound ground pork or turkey thigh
- ½ pound parsnips (or fennel bulb), peeled and chopped into small bite-size pieces, about 1/2" each
- 5 stalks celery sliced
- 1 cup cranberries sliced or cut in half
- ½ cup raisins diced, optional (if you love dried fruit in your stuffing)
- 1-½ teaspoons sea salt
- 1 teaspoon dried ginger powder
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon powdered dried rosemary
- 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.
How to make stuffing ahead of time (meal prep)
- Make stuffing up to 2 days before serving. Cover well (in casserole dish), and store in fridge.
- The day you're ready to serve, pull it out from the fridge, ideally 4 hours before you plan to bake it.
- Then preheat the oven, uncover casserole dish, and bake as directed.
How to store and reheat leftovers of Low FODMAP StuffingCover 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.
You can Pin Low FODMAP Sourdough Stuffing here: