Low FODMAP Thanksgiving Stuffing Recipe

This crispy, herb-packed Low FODMAP Thanksgiving Stuffing is made with gluten-free bread, savory sage, and garlic-infused oil, and ready in just 60 minutes. The golden crust breaks away to reveal a soft, flavorful center that tastes exactly like the traditional holiday side dish without the digestive worry. I finally feel included at the family dinner table with this gut-friendly version.

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Why This Classic Works

For years, I sat out during the stuffing course because the onions and garlic were instant triggers for my symptoms. I realized that using the green tops of scallions and garlic-infused oil gives you that deep, savory backbone without the high FODMAP fructans that cause distress.

The real secret to getting the texture right is drying out the gluten-free bread in the oven before mixing. If you skip this step, the loaf turns into a gummy mash instead of achieving that perfect soft-but-structured consistency we all crave.

Low FODMAP Thanksgiving Stuffing Ingredients

• 1 loaf (12-14 oz) gluten-free white bread or low FODMAP sourdough, cut into 1-inch cubes
• 1/2 cup unsalted butter, melted (or dairy-free alternative)
• 2 tablespoons garlic-infused olive oil
• 2 cups low FODMAP chicken broth (ensure no onion/garlic ingredients)
• 2 large eggs, lightly beaten
• 1 bunch scallions (green tops only), chopped
• 2 stalks celery, finely diced (approx. 75g total)
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

How To Make Low FODMAP Thanksgiving Stuffing

1. Dry the Bread: Preheat your oven to 300°F (150°C). Spread the bread cubes in a single layer on a large baking sheet and bake for 15-20 minutes until they feel dry and crisp to the touch, then transfer them to a large mixing bowl.
2. Sauté the Aromatics: Increase the oven temperature to 350°F (175°C). In a skillet over medium heat, melt the butter with the garlic-infused oil, then add the chopped celery and scallion greens, cooking for about 5 minutes until soft and fragrant.
3. Mix the Stuffing: Pour the butter and vegetable mixture over the dried bread cubes, adding the sage, thyme, salt, and pepper, and toss gently until the bread is evenly coated.
4. Add Liquid: Whisk the beaten eggs into the chicken broth, then pour this mixture over the bread, stirring gently until the liquid is absorbed but not pooling at the bottom of the bowl.
5. Bake to Perfection: Transfer the mixture to a greased 9×13 inch baking dish, cover with foil, and bake for 30 minutes; remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy.

Recipe Tips

• Check your broth: Most store-bought broths contain onion and garlic hidden in “natural flavors.” Buy a certified low FODMAP brand like Gourmend or Fody, or make your own simple stock at home.
• Bread choice matters: Avoid gluten-free breads that use high FODMAP ingredients like honey, apple juice concentrate, or chicory root fiber (inulin).
• Celery safety: While celery contains mannitol, small servings (around 10g) are generally well tolerated; since this recipe serves 10, the amount per serving is within safe limits.
• Don’t over-mix: Gluten-free bread is more fragile than wheat bread when wet, so fold the liquid in gently to keep the cubes from disintegrating.

What To Serve With Thanksgiving Stuffing

This stuffing belongs next to a classic roast turkey seasoned with herbs and maple syrup. It also pairs beautifully with homemade cranberry sauce and creamy mashed potatoes made with lactose-free milk and butter.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the oven or toaster oven to crisp the top up again, as microwaves can make the texture soft.

FAQs

• Can I make this ahead of time? Yes, you can dry the bread a day in advance and store it in a sealed bag. You can also assemble the entire dish, refrigerate it overnight, and bake it fresh on Thanksgiving day.
• Is sourdough bread low FODMAP? Traditional slow-leavened sourdough made from spelt or wheat is often low FODMAP due to fermentation, but for this recipe, a certified gluten-free loaf is the safest option for everyone.
• Can I make this vegetarian? Absolutely, just swap the chicken broth for a low FODMAP vegetable broth or water mixed with extra herbs and butter.
• Why do you use garlic-infused oil? Fructans (the FODMAP in garlic) are water-soluble but not oil-soluble, so infused oil gives you all the garlic flavor without the digestive trigger.

Nutrition

• Calories: 280
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 580mg
• Total Carbohydrate: 32g
• Protein: 6g

Try More Recipes:

• Low FODMAP Teriyaki Chicken Recipe
• Low FODMAP Zucchini Boats Recipe
• Low FODMAP Ground Turkey Meatloaf Recipe