Enjoy a classic holiday side dish without the tummy troubles with this Easy Sourdough Stuffing recipe! Incredibly delicious and a must-have side dish for any Thanksgiving or Christmas dinner table, this Sourdough Stuffing is low FODMAP at one, 3/4-cup serving as well as lactose-free (but not gluten-free).
- 16 oz (455 g) white wheat sourdough bread (about 9 cups)*
- 3 tbsp garlic-infused olive oil
- ½ cup ghee, plus more for greasing the baking dish
- 2 stalks celery, sliced (about 1 cup)**
- 2 medium carrots, sliced (about 1 cup)
- 2 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 ½ tsp salt
- ½ tsp pepper
- 2 cups low FODMAP chicken bone broth
- 1 cup scallions, green parts only, chopped
- 2 tbsp fresh parsley, chopped, for garnish (optional)
- Preheat oven to 350° F and grease a 2-quart baking dish (I use an 8”x 11” glass baking dish) with ghee. Chop bread into 1” 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.
- While the bread is toasting, chop the carrots and celery. Then, set a large skillet on medium heat and add 3 tbsp 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.
- 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.
- 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 favourite holiday dishes, such as my Instant Pot “Garlic” Mashed Potatoes (Paleo, Whole30, Low FODMAP Option) and Instant Pot Glazed Carrots (Paleo, Low FODMAP, Refined Sugar-Free).
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 Sourdough Dressing), not stuffed inside a turkey.
*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, which contains the FODMAP mannitol, 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.
FODMAP Data Source: Monash University's Low FODMAP Diet App
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: sourdough stuffing, sourdough dressing, thanksgiving stuffing, thanksgiving dressing, thanksgiving side dish recipes, christmas side dish recipes, holiday side dish recipes, side dish, low fodmap stuffing, low fodmap dressing, lactose-free