Best Low FODMAP Turkey Stuffing
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
8
-
Calories
305 kcal
-
Course
Others
Best Low FODMAP Turkey Stuffing
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 12 Cups sourdough bread Cubed Into 1" Chunks, low FODMAP, 18 slices
- 2 Tablespoons olive oil
- 2 Tablespoons garlic oil infused
- 4 celery Finely Chopped, stalks
- 1 Cup leek tops Finely Chopped (Dark Green Only)
- 1 Cup scallion greens
- 1 carrot Finely Chopped, large
- 6 Tablespoons butter Cubed, unsalted
- 1 Cup oyster mushrooms Chopped (Optional)
- 4 pecans Chopped
- 1 Teaspoon salt
- 1 Tablespoon black pepper freshly ground
- 1 ½ Teaspoons sage dried ground
- 1 Teaspoon rosemary dried ground
- 1 Teaspoon thyme dried ground
- 2 ½ Cups chicken broth low FODMAP, or vegetable broth
- 2 egg Beaten, large
- ½ Cup fresh parsley
Instructions
- Assemble all your ingredients.
- Preheat your oven to 350°F.
- Line a baking tray with parchment paper and spread out the bread cubes evenly, leaving space in between each.
- Drizzle the bread cubes with olive oil and an optional sprinkle of the dried herbs used later in this recipe.
- Bake at 350°F for 10 to 15 minutes while mixing the cubes around infrequently to ensure complete browning. The bread cubes should be lightly toasted. Set aside and allow to cool.
- Preheat your oven to 350°F and lightly oil a 9 x 3 baking dish using butter, oil, or coat with nonstick spray.
- Heat a large skillet or saucepan containing the infused oil over medium heat and saute the celery, leeks, scallion greens, and carrots for 2 minutes before adding the butter.
- Continue to saute while infrequently stirring for 5 minutes or until the celery, leeks, and carrots are soft.
- Add the mushrooms, pecans, salt, black pepper, and dried herbs.
- Saute for 1 to 2 minutes or until the herbs are aromatic, and then mix in the bread cubes thoroughly.
- Stir the chicken broth and beaten egg but take care to only mix until combined and no longer.
- Mix in the fresh parsley and transfer the mixture to your baking dish evenly.
- Cover with foil and bake for 45 to 50 minutes at 350°F before removing the foil and baking uncovered for a further 5 to 10 minutes or until the top reaches the crispiness desired.
Nutrition Information
Show Details
Calories
305kcal
(15%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
63mg
(21%)
Sodium
833mg
(35%)
Potassium
240mg
(5%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2633IU
(53%)
Vitamin C
9mg
(10%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 833mg | 35% |
| Potassium | 240mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2633IU | 53% |
| Vitamin C | 9mg | 10% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
