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low fodmap sourdough stuffing (dressing) in a glass baking dish next to a wooden spoon and a bowl of chopped parsley.

Low FODMAP Sourdough Stuffing (Dressing)

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  • Author: Gail Gromaski
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings 1x
  • Diet: Low Lactose


This Low FODMAP Sourdough Stuffing (Dressing) is a low FODMAP version of a classic holiday side dish! Incredibly delicious and a must-have side dish for any Thanksgiving or Christmas dinner table, this sourdough stuffing recipe is low FODMAP at one, 3/4-cup serving as well as low in lactose (but not gluten-free or wheat-free).


Units Scale
  • 16 ounces white wheat sourdough bread (about 9 cups)*
  • 3 tablespoons garlic-infused olive oil
  • 1/2 cup ghee or butter, plus more for greasing the baking dish
  • 2 medium stalks celery, sliced (about 1 cup)*
  • 2 medium carrots, sliced (about 1 cup)
  • 2 teaspoons dried thyme*
  • 1 teaspoon dried sage*
  • 1 teaspoon dried rosemary*
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 cups low FODMAP chicken bone broth (homemade or store-bought)
  • 1 cup scallions, dark green parts only, chopped
  • 2 tablespoons fresh parsley, chopped, for garnish (optional)


  1. Preheat oven to 350°F and grease a 2-quart baking dish (I use an 8-inch by 11-inch glass baking dish) with ghee. Chop bread into 1-inch pieces and spread evenly on a baking sheet. Toast in the preheated oven for 20 minutes, flipping with a large spatula halfway through. Once toasted, place in an extra large mixing bowl and set aside to cool.
  2. While the bread is toasting, chop the carrots and celery. Then, set a large skillet on medium heat and add 3 tablespoons of garlic infused olive oil. Once hot, add the celery and carrots and sauté for 3 minutes. Then, add the dried thyme, sage and rosemary and sauté for 30 seconds. Add ½ cup ghee and stir until melted. Finally, add the chicken broth, salt and pepper and stir until combined.
  3. Remove skillet from heat. Add scallions to the bowl with the bread pieces and toss until combined. Drizzle broth mixture from the skillet (using a ladle if needed) onto the bread pieces and gently stir with a spoon until the bread is evenly coated.
  4. Add coated bread to a greased, 2-quart baking dish and bake at 350°F for 35 minutes. Remove from oven and serve with your favorite holiday dishes, such as the Low FODMAP option of my Instant Pot “Garlic” Mashed Potatoes and Low FODMAP Instant Pot Glazed Carrots.


  • Servings: Makes about 12 cups of stuffing, with one serving size at 3/4 cup (16 servings total). This recipe is written to be baked in a baking dish (it's technically Low FODMAP Sourdough Dressing), not stuffed inside a turkey.
  • White wheat sourdough bread: According to Monash University's Low FODMAP Diet App, white wheat sourdough bread (which contains the FODMAP fructans) created using the traditional sourdough process is considered tolerable for most individuals with IBS in servings of up to 2 slices, or 109 grams. One 3/4 cup serving size of stuffing contains about 28 grams of sourdough, which is just above 1/4 of the tolerable amount. Be mindful of other dishes you consume alongside this sourdough stuffing containing the FODMAP fructans to avoid FODMAP stacking
  • Celery: Containing the FODMAP mannitol, celery is considered tolerable for most individuals with IBS in servings of a 1/4 stalk, or 10 grams. One 3/4 cup serving of stuffing only about half of the listed tolerable amount of celery per serving. Be mindful of other dishes you consume alongside this sourdough stuffing containing the FODMAP mannitol to avoid FODMAP stacking.
  • Dried herbs and pepper: to make things easier, you can substitute 2 tablespoons of my homemade Low FODMAP Poultry Seasoning for the thyme, sage, rosemary and ground black pepper listed in this recipe.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American