Enjoy low FODMAP stuffing made with gluten free bread, without garlic or onions. This gluten free stuffing recipe is packed with flavor from the Italian sausage, celery, leeks and spices. It is perfect for Thanksgiving or whenever a craving hits for stuffing.
Gluten free bread, by its nature, is already on the dry side; well it is true, which is exactly what stuffing needs! Dry, stale bread is needed to soak up the broth and spices without disintegrating the bread into complete mush. Toasting the bread cubes in the oven or leaving them out overnight will set them up for creating perfect stuffing.
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Why You'll Love This Recipe
- Use Homemade Italian Sausage
- Prep The Gluten Free Bread Cubes In Advance
- Gluten Free, Low FODMAP, and Dairy Free
Featured Ingredients
- Gluten Free Bread - I used a white gluten free bread and a gluten free bagel. The density of the bagel added a different texture. My favorite gluten free bread is Canyon House white bread.
- Italian Sausage - Use homemade Italian sausage or use a brand that does not have gluten, garlic or onion listed in the ingredients from the grocery store.
- Celery - Essential ingredients for stuffing, but not too much to make sure it is within a safe FODMAP serving size.
- Leeks - I love using these in place of typical used onions. Use only the green leek tips.
- Water Chestnuts - A perfect texture replacement for the celery.
- Green Onions - Only the green tops of the green onions, also called spring onion tops, keep this low FODMAP.
- Garlic Infused Olive Oil - Toasting the bread in garlic oil adds flavor to the bread. I love this certified low FODMAP brand from Amazon, or there is an option at Trader Joe’s.
- Dairy Free Butter - If you do not have this on hand, you can use more garlic oil or try avocado oil. It is used to saute the veggies.
- Chicken Stock - Use a low FODMAP chicken broth option or a homemade stock. Another option is a low FODMAP chicken soup base with boiling water.
- Eggs - Used to hold the stuffing together.
- Spice Mix:
- Kosher Salt and Ground Black Pepper - Adjust to your taste preferences. If the sausage is on the saltier side, add only a little. It is easier to add versus take out.
- Dried Ground Sage - Classic stuffing spice. It smells like stuffing when you open the jar.
- Dried Thyme - Another classic option. Adds that herby flavor.
- Dried Rosemary - A hearty spice option that adds a savory flavor.
- Poultry Seasoning - This spice compliments the turkey or roasted chicken. I love the spice mix from Penzey’s. It does not contain garlic or onion.
- Fresh Herbs - Optional, but use fresh parsley or sage as a garnish.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Dice the gluten free bread and bagels into equally-sized cubes with a serrated knife on a cutting board. I like to cut the bread into small pieces similar in size to Stove Top stuffing. Roughly a quarter-inch cube.
On two sheet pans, covered with parchment paper for easy clean up. Divide the bread evenly in a single layer between the two. Drizzle the garlic olive oil over the bread and stir.
Toast the bread at 300 degrees F for thirty minutes. Remove and allow the bread to cool. Increase the oven temperature to 350 degrees F if making the stuffing right away.
Step 2: In a large skillet, fry the sausage over medium heat for 10-15 minutes or until no longer pink. Drain the sausage on a plate covered with paper towel.
While the sausage is frying, prep the veggies. Drain the water chestnuts and wash and dice the celery.
Step 3: Next, fill a medium-sized bowl with water. Slice the green part only of the leeks and place in a bowl filled with water. Swish them around in the bowl. Doing this will allow the dirt to fall to the bottom of the bowl. Let them sit in the bowl for a bit.
Step 4: In the same skillet used for the sausage, add the dairy free butter and allow it to melt. It is just fine to leave the brown bits left over from the sausage. It is flavor! Turn the heat up to medium-high, and add the celery. Allow the celery to cook for two minutes.
Next, add the leeks and drained water chestnuts and fry for another two minutes. The veggies should be soft but not mushy. Cook for a bit longer if they are still crunchy. Set aside.
Step 5: In a medium bowl, beat the eggs. Then, add the chicken stock. Stir to combine.
Step 6: In a large mixing bowl, add the sausage, celery, leeks, green onion tops, and spices. Stir until combined.
Step 7: Next, add the cooled toasted bread cubes. Pour half of the stock mixture over everything in the bowl. Gently stir. It is okay if some of the bread breaks apart. Allow the bread to soak up the mixture a bit.
Next, add the remaining stock and egg mixture and stir again. Not all liquid will be absorbed, but most of it should be.
Step 8: Grease a baking dish with cooking spray. Either use a 9x13-inch or two smaller 8x8-inch baking dishes. Pour the bread mixture into the pan(s). Cover with aluminum foil.
Bake in a preheated 350 degree F oven for 25 minutes. Remove the tinfoil and bake for another five minutes or until the top is crispy and golden brown. Top with fresh herbs, such as parsley or sage.
Tips and Tricks
No Food Waste: If you are like me and hate seeing gluten free bread go to waste, freeze leftovers all year long. Now is the time to take out all the gluten free bread tucked away in the corners of the freezer: Defrost, cube, and toast. If there is any freezer burn on the bread that is perhaps beyond its prime, the toasting in garlic oil will bring it back to life.
Prepping In Advance: Toast the bread cubes up to four days in advance. Cook the Italian sausage, cool it, and freeze it up to four months in advance. Making Thanksgiving stuffing a breeze.
Shortcut Tip: Purchase gluten free unseasoned, toasted bread cubes from the grocery store.
Ingredient Substitutions
- Italian Sausage: Use turkey Italian sausage for a lower-fat option
Variations
Vegetarian Gluten Free Stuffing: Omit the Italian sausage and use vegetable stock instead of chicken stock.
Gluten Free Stuffing with Craisins: Add ½ cup of dried cranberries to the stuffing for a tart sweetness option.
Stuffing with Walnuts: Add ½ cup of chopped walnuts. Adding walnuts will add another texture, and it is absolutely delicious.
Storing And Reheating
Store: Keep any stuffing leftovers in an airtight container in the refrigerator for up to four days.
Reheat: Heat it in the microwave for 2 minutes or until heated through. Another option is to reheat in the oven at 350 degrees F. Leave the baking dish out of the refrigerator while the oven heats up to temp, and then place it in the oven. Cover with tinfoil and warm until heated through.
Freeze: Stuffing freezes great! Keep cooled leftovers in a freezer-friendly container in the freezer. Use within two months and defrost before heating.
How Far In Advance Can I Make Stuffing?
The entire stuffing recipe can be made a day in advance, covered with aluminum foil, and stored in the refrigerator. Allow the baking dish to sit at room temperature for thirty minutes before placing it in the oven.
Or choose certain steps to do in advance:
Gluten free bread can be toasted up to four days in advance and kept in an airtight container.
Sausage can be cooked and frozen weeks in advance and defrosted the night before the stuffing needs to be assembled.
Celery, Leeks, and Water Chestnuts can be chopped and sauteed the day before assembling the stuffing.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Gluten Free Bread - Safe at 2 slices or 62 grams per meal.
- Italian Sausage - Make homemade low FODMAP Italian Sausage without garlic or onion.
- Celery Stalks - Safe at 10 grams per meal. If concerned about the mannitol amount, omit.
- Leeks (green leaves only) - Safe at 1 cup or 75 grams per meal.
- Water Chestnuts - Safe at ⅓ cup or 75 grams per meal.
- Green Onions (green tops only) - Safe at ¾ cup or 75 grams per meal.
- Garlic Infused Olive Oil - Safe at 1 tablespoon or 18 grams per meal.
- Dairy Free Butter - Safe at 1 tablespoon or 19 grams per meal.
- Chicken Stock - Use a low FODMAP stock without onions or garlic.
- Eggs - Safe at 2 whole or 117 grams per meal.
- Dried Ground Sage - Safe at 1 teaspoon or 2 grams per meal.
- Dried Thyme - Safe at 1 teaspoon or 2 grams per meal.
- Dried Rosemary - Safe at 1 teaspoon or 2 grams per meal.
- Poultry Seasoning (sage, thyme, rosemary, marjoram, black pepper, nutmeg) - Safe at 1 teaspoon or 2 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Celery contains Mannitol, the M of the F-O-D-M-A-P. If you have passed the mannitol phase in the elimination phase and know you can tolerate more than what Monash University Food App has tested safe at 10 grams feel free to consume more. As with all things on the low FODMAP diet, it is always about serving size. A great swap for celery in stuffing is water chestnuts.
The quick answer is no. In reviewing the ingredients listed on the box of Stovetop Stuffing Chicken flavor, it contains the fructans: wheat, and onion. As for fructose, it has high fructose corn syrup, plus many ingredients I cannot pronounce, let alone spell.
What To Serve With Stuffing
Not only is stuffing great as a side dish for Thanksgiving, but it is also great on a weeknight. Serve it with glazed ham steaks, roasted pork tenderloin or low FODMAP meatloaf. Add more side dishes options, including almond milk mashed potatoes or sweet potato mash, or low FODMAP cornbread.
Additional Thanksgiving Side Dishes
- Gluten Free Dairy Free Green Bean Casserole - A delicious mushroom sauce with green beans, topped with shoestring potatoes.
- Low FODMAP Cranberry Sauce - There is nothing better than homemade cranberry sauce with a hint of orange.
- Gluten Free Corn Pudding - A traditional side dish with gluten free crackers and corn.
Still looking for more low FODMAP side dish recipes? Discover something new or an old favorite!
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Recipe
Low FODMAP Stuffing
Ingredients
- 10 cups gluten free bread cubed (Note 1)
- 2 tablespoons garlic oil
- 1 pound Italian sausage (Note 2)
- 3 tablespoons dairy free butter (Note 3)
- ¾ cup celery chopped
- 2 8 ounces cans water chestnuts sliced
- 1 cup leeks (Note 4)
- ½ cup green onions tops only
- 3 cups chicken stock (Note 5)
- 2 large eggs
- 1 teaspoon kosher salt
- 1 ½ teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon poultry seasoning
- ½ teaspoon ground black pepper
- Fresh thyme, parsley, or sage optional
Instructions
- Preheat oven to 300 degrees F.
- Dice the gluten free bread and bagels into quarter-inch cubes with a serrated knife and a cutting board.
- On two sheet half sheet baking pans, cover with parchment paper for easy clean up. Divide the bread evenly in a single layer between the two. Drizzle the garlic olive oil over the bread and stir.
- Toast the bread cubes in the oven for 30 minutes. Remove and cool.
- Increase the oven temperature to 350 degrees F.
- In a large skillet, fry the Italian sausage over medium heat for 10-15 minutes or until no longer pink. Leave larger pieces of sausage for a meatier stuffing. Drain the sausage on a plate covered with paper towel. Save the skillet.
- While the sausage is frying, prep the veggies. Drain the water chestnuts and wash and chop the celery. Chop the leeks and soak them in water to allow the dirt to fall off the leaves. Drain.
- In the same skillet used for frying the Italian sausage, melt the dairy free butter.
- Once the butter melts, add the celery and leeks. Cook over medium heat for five minutes or until they become softened. Chop the tops of the green onions with kitchen shears or a knife on a cutting board. Add to the skillet and saute until soft. Remove from the heat and set aside.
- In a medium bowl, beat the eggs. Add the chicken stock and stir.
- In a large bowl, add the cooled toasted bread cubes, cooked veggies, salt, dried sage, dried thyme, dried rosemary, poultry seasoning, and ground black pepper.
- Pour half of the stock egg mixture over everything in the bowl. Gently stir. It is okay if some of the bread breaks apart. Allow the bread to soak up the mixture a bit. Next, add the remaining stock and egg mixture and stir again. Not all liquid will be absorbed, but most of it should be.
- Grease a baking dish with non-stick cooking spray or softened butter. Either use a 9x13-inch or two smaller 8x8-inch baking dishes. Pour the bread mixture into the pan(s). Cover with aluminum foil.
- Bake in a 350 degree oven for 25 minutes. Remove the aluminum foil and bake for another five minutes or until the top is crispy and golden brown. Top with fresh herbs, such as parsley or sage.
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