We’ve been sharing recipes over on our Facebook page for some time and we thought we’d provide some of our favorite recipes right here on our blog as a resource for our patients. Enjoy!
Tis the Season for Stuffing!
PREP IN 10 MIN COOKS IN 20 MIN
SERVES 12 (SMALL Servings OR 6 LARGE Servings)
I love low FODMAP stuffing! Crunchy on the outside, soft and moist on the inside, and packed full of herby goodness. The great thing about this low FODMAP recipe is you can make the stuffing the day before and just pop it into the oven to cook for 10 minutes as your roast rests. Enjoy!
Nutrition per serving
Calories 120 – Fat 5.6g – Saturates 0.9g – Protein 3g – Carbs 14.8g – Sugars 1.6g – Fibre 0.9g – Salt 0.3g- Iron 1.4mg – Calcium 27.12
Ingredients
10 slices low FODMAP bread*
4 tbsp dairy free spread (olive oil spread or butter)
1 tbsp garlic infused oil*
120 g (1 1/2 cup) leek green tips only
12.5 g (1/2 cup) fresh parsley
1 tsp dried sage
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp black pepper*
125 ml (1/2 cup) low FODMAP chicken stock/vegetable stock
Directions
Preheat the oven to 350ºF
Roughly shred the gluten free bread into small pieces and place a large bowl. In a small bowl melt the dairy free spread (olive oil spread or butter) in the microwave, and then mix it with the garlic infused oil. Drizzle it over the bread and toss until the bread is well coated.
Spread the bread out onto a baking tray, place in the oven and bake for 5 minutes, then turn/toss the bread, and cook for another 3 to 5 minutes, until the bread starts going golden brown. Then remove from the oven.
If you want your stuffing to be finer you can place it into a food processor and process until it’s your desired texture. I like my stuffing chunky and crunchy, so I don’t do this. Place the toasted bread back into a large bowl. Roughly chop the green leek tips and fresh parsley. Place the leek tips, fresh parsley, dried herbs (sage, oregano, thyme), salt and pepper in the dish and mix well. You can do this stage in advance, then store in the fridge until you are ready to use.
Spray or grease a muffin tray with oil. Mix through the hot low FODMAP chicken stock – you want the stuffing moist but not soggy (you can add more stock if needed). Then spoon the mixture into the muffin tray, until the holes are completely full. Then press the bread down lightly.
Bake in the oven for 10 to 15 minutes until the top is crunchy! Serve hot with a drizzle of homemade gravy.
Happy Thanksgiving!
