31 October 2018

Festive Thanksgiving OR Christmas stuffing

thanksgiving stuffing

By Trish Veitch - Research Chef

We put out a question on Instagram - what low FODMAP Thanksgiving recipe would you like to see? The response was overwhelming - the people want stuffing! Most traditional stuffing recipes use high FODMAP bread, onions and garlic so our talented research chef worked hard to create this easy and delicious low FODMAP stuffing with all the traditional tastes. Enjoy! 


Festive Thanksgiving stuffing

Serves: 10 (140g serves)

Ingredients:

  • 120g (1/2 cup OR 1 stick) butter, salted 
  • 10 slices (650g or 1.4 lbs), low FODMAP bread* torn into small pieces 
  • 1/2 scant cup Olive oil 
  • 3/4 Tbsp garlic infused olive oil
  • 500g (1 lbs) Turkey mince (ground turkey) 
  • 1 cup (50g/1.8 oz) green tops of spring onion
  • 1 fennel bulb (190g/6.7 oz) 5mm diced 
  • 1 eggplant (200g/7.0 oz) 5mm diced 
  • 2 Tsp (8g) low FODMAP chicken stock Powder (we used Massel)
  • 1 tsp ground black pepper
  • 100ml dry white wine
  • 30g (1 oz) finely chopped parsley
  • 2 Tbsp fresh sage, chopped
  • 5g finely chopped thyme leaves
  • 3 large eggs, whisked
  • 1 cup water (you might need extra to moisten the stuffing prior to cooking) 
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.

Notes: 

*We used Bakers Delight LowFOD, but you can check the app for other certified low FODMAP breads, Gluten free breads can also be used 

You can add some chopped pecans or walnuts to replace the mince 

Why not use other low FODMAP vegetables of your choice as capsicum, carrots, celeriac etc. 


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