Festive Thanksgiving or Christmas Stuffing

Print Recipe

ingredients
½ cup butter, salted 120 g 4.2 oz
10 slices low FODMAP bread, torn into small pieces 650 g 22.9 oz
½ cup olive oil 125 g 4.4 oz
3 tsp garlic-infused olive oil 14 g 0.5 oz
Turkey mince 500 g 17.6 oz
1 cup spring onion, green tops only 50 g 1.8 oz
1/2 fennel bulb, finely diced 90 g 3.17 oz
1 eggplant, finely diced 200 g 7 oz
2 tsp low FODMAP chicken stock powder 8 g 0.3 oz
1 tsp ground black pepper 2 g 0.07 oz
Dry white wine 100 g 3.5 oz
Parsley, finely chopped 30 g 1 oz
2  2½  tbsp fresh sage, chopped 5 g 0.2 oz
2  2½  tbsp thyme leaves, finely chopped 5 g 0.2 oz
3 eggs, lightly beaten 175 g 6.2 oz
1 cup water (you might need extra to moisten the stuffing prior to cooking) 250 g 8.8 oz

Method

1. Spread bread pieces on a lined oven tray and dry overnight in a very low 50°C/122°F oven, then cool.

2. Heat oils and butter in a large pan over medium-high and saute fennel and eggplant for about 10 minutes. Increase the heat to high and add the turkey and break up into rough chunks and lightly browned. Add wine, herbs, spring onion tops, stock powder and pepper and reduce for about 5 minutes while stirring. Remove from heat and cool for about 10 minutes.

3. Combine all the ingredients and gradually add in water to thoroughly moisten bread pieces then rest for about 10 minutes (you might have to add more water).

4. Preheat oven to 180°C/350°F and place stuffing in a lightly oiled baking dish that has a lip and cover tightly with baking paper then foil. Bake for about 35 to 40 minutes. Increase the oven temperature to 220°C/420°F, remove the foil and paper and bake for a further 10 minutes or until it is nicely browned. 

5. Note, this stuffing can be made up to 4 days ahead of time. The best way to reheat it s in the microwave. It can also be portioned and frozen.

---

Hints

Nutrition Information (per serve)
Energy	1980 Kj / 473 cal
Protein	22.70g
Carbohydrates	25.00g
Sugar	3.00g
Total Fat	29.90g
Saturated Fat	9.90g
Fibre	2.80g