Low FODMAP Sourdough Bread Stuffing
This low FODMAP, gut friendly, delicious sourdough bread stuffing recipe is a delightful blend of savory herbs and hearty bread cubes, perfect for a holiday meal or a comforting side dish. The recipe uses simple ingredients and offers flexibility with optional garlic-infused olive oil for an extra layer of flavor....
Ingredients
sourdough bread, chopped into cubes6cups
mushroom and sage or garlic infused olive oil, or any oil of your choice2tbsp
chopped celery1/4cup
finely chopped carrots1/2cup
dried chives or fresh green onions/scallions, green part only1cup
homemade chicken broth using 6 chicken bouillon cubes3cups
egg slightly beaten1
salt1/2tsp
crushed rosemary1/4tsp
basil1/4tsp
sage1/8tsp
thyme1/8tsp
Nutrition (per serving)
Calories
172.5kcal (8.63%)
Protein
5.1g (10.16%)
Carbs
20.9g (7.61%)
Sugars
1.4g (2.84%)
Healthy Fat
6.5g
Unhealthy Fat
1.1g
% Daily Value based on a 2000 calorie diet
How to make Low FODMAP Sourdough Bread Stuffing
- Step 1
Preheat the oven to 200°F and bake the bread cubes for at least 15 minutes or set them out on cookie sheets for 24 hours to dry in the air.
- Step 2
Grease a 9 x 11 or 8 x 10 baking dish.
- Step 3
Preheat the oven to 350°F.
- Step 4
Saute celery and carrots in garlic-infused olive oil or regular olive oil until translucent, about 5 to 7 minutes.
- Step 5
Add salt and seasonings (rosemary, basil, sage, thyme) and stir until they release their fragrance, about 1 minute.
- Step 6
Add the bread cubes to the pan and toss together with the sautéed vegetables and seasonings.
- Step 7
Pour in the chicken stock and add the slightly beaten egg. Mix until just combined, being careful not to overmix.
- Step 8
Transfer the mixture to the greased baking dish.
- Step 9
Bake for 30 minutes at 350°F or until the top is toasty.
Nutrition (per serving)
Nutrition (per serving)
Calories
172.5kcal (8.63%)
Protein
5.1g (10.16%)
Carbs
20.9g (7.61%)
Sugars
1.4g (2.84%)
Healthy Fat
6.5g
Unhealthy Fat
1.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a more intense flavor, use garlic-infused olive oil when sautéing the vegetables.
Ensure the bread cubes are completely dry before using to avoid a soggy stuffing.
Do not overmix the stuffing after adding the egg and chicken stock to maintain a good texture.
FAQS
Can I use store-bought chicken broth instead of homemade?
Yes, you can use store-bought chicken broth, but homemade broth adds a richer flavor to the stuffing.
Can I make this recipe vegetarian?
Yes, you can substitute the chicken broth with vegetable broth to make it vegetarian.
Can I prepare this stuffing ahead of time?
Yes, you can prepare the stuffing up to the point of baking and refrigerate it. Bake it just before serving.
What can I use instead of sourdough bread?
You can use any sturdy bread like French bread or whole wheat bread as a substitute for sourdough.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
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