Best Low FODMAP Sourdough Stuffing

low fodmap sourdough stuffing in serving casserole dish with spoon

Best Low FODMAP Sourdough Stuffing

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.)

Course Side Dish

Cuisine American

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

Prep Time 40

Cook Time 45

Total Time 1 25

Servings 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
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
1/2 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

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 1/2 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)

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 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