Stuffing is one of the best parts of Thanksgiving dinner! If you've had to skip it in past years, not this time. It's back on the menu, even if you follow a low FODMAP diet. This low FODMAP stuffing is made with gluten free bread, Italian sausage, leeks, and herbs for that classic, cozy holiday flavor without garlic, onions, or dairy.
It's savory, herby, and golden brown on top, just like traditional stuffing (dressing), only easier on your gut. Serve it with turkey, roasted chicken, or any of my favorite low FODMAP Thanksgiving recipes. From creamy almond milk mashed potatoes to homemade cranberry sauce, these gluten free recipes prove that a FODMAP-friendly holiday can still taste amazing.
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- Step-By-Step Instructions
- Tips and Tricks
- Ingredient Swaps
- Special Diet Variations
- Storing And Reheating
- How Far In Advance Can I Make Stuffing?
- What To Serve With Low FODMAP Stuffing
- Low FODMAP Notes
- FAQs
- More Loveable Thanksgiving Side Dishes
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- All the flavor, none of the tummy troubles. No garlic or onions, but still rich and savory.
- Gluten free and dairy free. Perfect for guests with multiple dietary needs.
- Make ahead friendly. Toast the bread cubes and cook the sausage days ahead so you can sip your coffee on Thanksgiving morning.
- Classic holiday comfort. All the nostalgic flavor of traditional stuffing, made FODMAP-friendly for everyone at the table.
What You'll Need
- Gluten Free Bread: Canyon Bakehouse white bread is my go-to. Its slightly dry texture is perfect for soaking up broth without turning mushy.
- Italian Sausage: Make Italian sausage from scratch or a store-bought version that's free from garlic and onion.
- Leeks & Green Onions: Only the green parts keep it low FODMAP but still full of flavor.
- Celery & Water Chestnuts: Classic crunch and texture that balance the softness of the bread.
- Garlic Infused Olive Oil: Adds rich flavor without the FODMAPs.
- Low FODMAP Chicken Stock: Choose a certified option or make your own.
- Eggs: Help the stuffing hold together while staying moist inside
- 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: Toast the bread cubes. Cut gluten free bread (and a bagel, if using) into small cubes. Drizzle with garlic olive oil and toast at 300 degrees F for 30 minutes. Cool.
Step 2: Cook the sausage. In a skillet over medium heat, brown Italian sausage until cooked through. Drain and set aside.
Step 3: Sauté the veggies. Melt dairy free butter in the same skillet. Add celery, leeks (green parts only), and water chestnuts. Cook until tender.
Step 4: Combine everything. In a large bowl, mix toasted bread cubes, sausage, veggies, spices, and green onion tops. Pour over beaten eggs mixed with chicken stock and gently stir.
Transfer to a greased 9x13-inch pan, cover with foil, and bake at 350 degrees F for 25 minutes. Uncover and bake 5 more minutes until golden and crisp on top. Garnish with fresh herbs
Tips and Tricks
Save those random gluten free loaves! You know…the ones hanging out in the freezer because no one loved them? They are perfect for stuffing!
Make it ahead! Toast bread cubes up to 4 days ahead or fully assemble and refrigerate 1 day in advance.
Freeze for later! Store leftovers in the freezer for up to 2 months. It's perfect for Christmas dinner too!
Ingredient Swaps
- Vegetarian Stuffing: Omit sausage and use veggie broth.
- Add Craisins: Stir in ½ cup dried cranberries for a sweet-savory twist.
- Add Walnuts: Add crunch with ½ cup chopped walnuts.
- Use Turkey sausage: A leaner option that still adds flavor.
Special Diet 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 the temperature, 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. 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 specific 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.
What To Serve With Low FODMAP Stuffing
This stuffing pairs perfectly with all your Thanksgiving favorites:
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Gluten Free Bread - Safe at 2 slices (62 grams) per meal.
- Italian Sausage - Make homemade low FODMAP Italian Sausage without garlic or onion.
- Celery - Safe at 10 grams per meal. If concerned about the mannitol amount, omit.
- Leeks (green leaves only) - Safe at 1 cup (75 grams) per meal.
- Water Chestnuts - Safe at ⅓ cup (75 grams) per meal.
- Green Onions (green tops only) - Safe at ¾ cup (75 grams) per meal.
- Garlic Infused Olive Oil - Safe at 1 tablespoon (18 grams) per meal.
- Dairy Free Butter - Safe at 1 tablespoon (19 grams) per meal.
- Chicken Stock - Use a low FODMAP stock without onions or garlic.
- Eggs - Safe at 2 whole (117 grams) per meal.
- Dried Ground Sage - Safe at 1 teaspoon (2 grams) per meal.
- Dried Thyme - Safe at 1 teaspoon (2 grams) per meal.
- Dried Rosemary - Safe at 1 teaspoon (2 grams) per meal.
- Poultry Seasoning (sage, thyme, rosemary, marjoram, black pepper, nutmeg) - Safe at 1 teaspoon (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
Yes, in small amounts (about 10 grams per meal). Too much can be high in mannitol, so keep portions modest. If you're extra sensitive, swap with water chestnuts or extra green leek tops for crunch.
Yes! You can toast the bread cubes several days in advance or fully assemble the stuffing the day before Thanksgiving. Cover tightly and refrigerate, then bake just before serving.
Absolutely. It freezes beautifully for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through and crisp on top.
Don't skip the eggs. They help bind the bread while keeping the inside tender. Also, add the broth gradually so the bread absorbs moisture evenly without becoming soggy.
Canyon Bakehouse white and Schär gluten free breads are both great choices. Avoid loaves made with inulin, agave syrup, or honey. Slightly stale bread works best since it absorbs more broth.
No. Stovetop Stuffing contains high FODMAP ingredients such as wheat, onion, and high fructose corn syrup. Instead, try this homemade low FODMAP stuffing recipe that delivers the same flavor without the digestive distress.
Stuffing pairs perfectly with low FODMAP turkey, cranberry sauce, or green bean casserole. Add a side of almond milk mashed potatoes for a full FODMAP-friendly feast.
Yes. Skip the eggs and use an extra ¼ cup of broth to help the bread bind. The texture will be slightly looser but still delicious.
More Loveable Thanksgiving Side Dishes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Low FODMAP Stuffing
Ingredients
- 10 Cups gluten free bread cubed (Note 1)
- 2 tablespoons garlic infused olive oil
- 1 pound Italian sausage (Note 2)
- 3 tablespoons dairy free butter (Note 3)
- ¾ cups 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
- Optional Garnish: Fresh thyme, parsley, or sage
Instructions
- Preheat oven to 300 degrees F.
- Dice the gluten free bread and bagels into ¼-inch cubes. Spread evenly on two parchment-lined baking sheets and drizzle with garlic olive oil. Toss to coat.
- Toast at 300 degrees F for 30 minutes, stirring halfway through. Remove from the oven and cool, then increase the oven temperature to 350 degrees F.
- Cook the Italian sausage in a large skillet over medium heat for 10-15 minutes, breaking it into bite-size pieces. Drain on a paper towel-lined plate and set aside.
- While the sausage cooks, drain the canned water chestnuts and chop the celery and leek greens. Rinse the leeks in a bowl of water to remove any dirt, then drain well.
- In the same skillet, melt the dairy free butter. Add celery and leeks and cook for about 5 minutes, until softened. Add chopped green onion tops and cook for another minute. Remove from heat.
- In a medium bowl, whisk together the eggs and chicken stock.
- In a large mixing bowl, combine the toasted bread cubes, cooked sausage, sautéed vegetables, salt, sage, thyme, rosemary, poultry seasoning, and pepper. Pour in half of the egg mixture and stir gently to coat. Let the bread absorb the liquid, then add the remaining mixture and stir again. Most of the liquid should be absorbed.
- Lightly grease a 9x13-inch baking dish (or two 8x8-inch pans) with cooking spray or butter. Spread the stuffing mixture evenly in the pan and cover with foil.
- Bake for 25 minutes, then uncover and bake 5-10 minutes more, until the top is crispy and golden brown. Garnish with fresh parsley or sage and serve warm.
Venessa Mandelkow says
I couldn't miss another Thanksgiving meal without stuffing! This recipe isn't mushy and it is packed with flavor! I love it.