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0 from 6 votes

Best Low FODMAP Turkey Stuffing

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8
Calories: 305 kcal
Course: Others

Ingredients

  • 12 Cups / 18 Slices Low FODMAP Sourdough Bread Cubed Into 1" Chunks
  • 2 Tablespoons olive oil
  • 2 Tablespoons Infused Garlic Oil
  • 4 celery stalks Finely Chopped
  • 1 Cup Leek Tops Finely Chopped (Dark Green Only)
  • 1 Cup scallion greens
  • 1 large carrot Finely Chopped
  • 6 Tablespoons unsalted butter Cubed
  • 1 Cup oyster mushrooms Chopped (Optional)
  • 4 pecans Chopped
  • 1 Teaspoon salt
  • 1 Tablespoon freshly ground black pepper
  • 1 ½ Teaspoons dried ground sage
  • 1 Teaspoon Dried Ground Rosemary
  • 1 Teaspoon dried ground thyme
  • 2 ½ Cups Low FODMAP Chicken/Vegetable Broth
  • 2 large eggs Beaten
  • ½ Cup Fresh Parsly

Instructions

    Cup of Yum
  1. Assemble all your ingredients.
  2. Preheat your oven to 350°F.
  3. Line a baking tray with parchment paper and spread out the bread cubes evenly, leaving space in between each.
  4. Drizzle the bread cubes with olive oil and an optional sprinkle of the dried herbs used later in this recipe.
  5. 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.
  6. Preheat your oven to 350°F and lightly oil a 9 x 3 baking dish using butter, oil, or coat with nonstick spray.
  7. 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.
  8. Continue to saute while infrequently stirring for 5 minutes or until the celery, leeks, and carrots are soft.
  9. Add the mushrooms, pecans, salt, black pepper, and dried herbs.
  10. Saute for 1 to 2 minutes or until the herbs are aromatic, and then mix in the bread cubes thoroughly.
  11. Stir the chicken broth and beaten egg but take care to only mix until combined and no longer.
  12. Mix in the fresh parsley and transfer the mixture to your baking dish evenly.
  13. 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

Calories 305kcal (15%) Carbohydrates 30g (10%) Protein 8g (16%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 63mg (21%) Sodium 833mg (35%) Potassium 240mg (7%) 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

% 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.