I have never been a big fan of traditional Thanksgiving dishes like sweet potato or green bean casseroles but I do LOVE stuffing. The last few years I have been without but last year I was determined to figure out how to add stuffing back into my FODMAP foods list. After my recent positive reintroduction to sourdough bread, I had a light bulb go off. I could make my own sourdough version of stuffing just without the onions, garlic, and celery. This still had all the richness of the traditional stuffing that I have grown up with plus it got my husband’s seal of approval!
You might be wondering why sourdough bread is okay for many people (like me!) who are gluten sensitive. Sourdough bread does not contain bakers yeast and instead starts off with just flour and water. This mixture products Lactobacilli which is a friendly bacteria that decreases the amount of gluten in bread. This has been a huge win for me to have more options when eating out and having the ability to eat a sandwich. Remember it’s important to stick to bakery style sourdough. My favorite is Whole Foods and you can always ask for a half loaf if you can’t eat it all.
Pair this with Whole Roasted Chicken!
Low Fodmap StuffingPrint Recipe
- 4 cups bakery style sourdough bread (or gluten free bread), diced
- 2 tablespoons butter
- 1/4 cup green onions (green part only), diced
- 5 whole sage leaves, loosely chopped
- 2 rosemary sprigs
- 1 Teaspoon Sea Salt
Preheat oven to 350 degrees.
In a small skillet melt butter on low medium heat. Once melted add the green onions and herbs. Saute for an additional minute or two.
In a large bowl pour the butter mixture over the sourdough bread and gently combine. Season with salt and pepper.
Pour stuffing in a sprayed baking dish and bake for 35 minutes or until golden brown at the top.
A low fodmap stuffing that will leave you happily stuffed!