Low FODMAP | Recipe
- 8 cups cubed low-FODMAP gluten-free bread*
- 1/4 cup unsalted butter
- 2 carrots, finely diced
- 1 rib celery, finely diced
- 1/2 bunch scallions, green parts only, thinly sliced
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup dry white wine
- 1 – 2 cups Low-FODMAP Chicken Stock** (unsalted)
Preheat oven to 300 degrees F. Lay bread cubes out in a single layer on a large, rimmed baking sheet. Bake 20 to 25 minutes, stirring occasionally, until bread is dried out.
Melt butter in a large skillet over medium heat. Add the carrots, celery and scallions and saute until carrots are tender, about 10 minutes.
Stir in the sage, thyme, salt, pepper and wine. Bring to a simmer and cook on medium heat until liquid is reduce by half, about 3 to 5 minutes. Remove skillet from heat and stir in 1 cup chicken or turkey stock.
Place bread cubes in a 13″x 9″ baking dish or equivalent-size casserole dish. If using stuffing to stuff a turkey, then just place the bread cubes in a large bowl. Pour the vegetable mixture over the bread cubes and toss gently until coated. Add more stock as needed to achieve desired moistness (see my narrative above for tips).
Stuff a turkey with the mixture or bake in the casserole dish: Preheat oven to 325 degrees F. Cover and bake for 30 minutes. Uncover dish and bake 15 minutes more. Serve.