Festive Thanksgiving or Christmas Stuffing

thanksgiving stuffing
Serves: 10
Prep: 5 minutes
Cook: 1 hour 20 minutes

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! 

Print Recipe

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

2½  tbsp fresh sage, chopped

5 g 0.2 oz

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


  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.


  • We used Bakers Delight LowFOD, but you can check the app for other certified low FODMAP breads, gluten-free bread 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 like capsicum, carrots, celeriac etc. 

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
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