A simple and easy Thanksgiving turkey stuffing, this Low FODMAP Herb Rice Stuffing replaces traditional bread cubes with rice to make it gluten-free. This recipe is also onion-free and garlic-free.
Stuffing has always been a part of Thanksgiving for my family, and my dad makes the best bread stuffing around. I thought about making my own from gluten-free bread, but I’m still working on a good sandwich bread recipe and it seemed like a lot of work. Since I was already putting a lot of effort into the whole meal, I thought about a fairly easy recipe I had tried a couple of years ago: wild rice stuffing. Wild rice has not been tested for FODMAPs, so I decided to come up with an easy and delicious dressing that is completely low-FODMAP: white rice stuffing.
Parsley, Sage, Rosemary and Thyme…
I knew I wanted to add sage to really give it that “thanksgiving-y” taste. I also wanted to add some more herbs, so I decided to follow the song, and add some parsley, rosemary and thyme.
The food snobs out there will probably be appalled, but I used dried herbs. For several reasons. First, I have a black thumb and have tried to grow my own, but they are sitting dead in my garage right now. It’s just not going to happen. Second, fresh herbs bought at the store are expensive. Third, dried herbs are a cheap and easy way to add flavor to your food. Ok, that last one may be just a rephrasing of the second one, but you get my drift.
You can either stuff your turkey with this Low FODMAP Herb Rice Stuffing, or just cook it up before dinner and serve. If you do stuff your bird, make sure the stuffing has reached an internal temperature of at least 165 degrees F.
Try these other low FODMAP Thanksgiving recipes from my collection:
Low FODMAP Herb Rice Stuffing
Ingredients
- 1 tablespoon butter
- 1 tablespoon FODY Garlic Infused Oil
- 1 tablespoon FODY Shallot Infused Oil
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 1 tablespoon Fody Chicken Soup Base (see note)
- 4 cups water
- 2 cups long-grain white rice
- 2 teaspoons dried parsley
- 1 teaspoon dried rubbed sage
- 1 teaspoon dried crushed rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
Instructions
- Melt butter with the oils over medium-high heat. Add celery and carrots. Sauté about 5 minutes. Add broth, rice, herbs, pepper and salt. Bring to a boil, reduce heat, cover and simmer until rice is tender, about 20 minutes.
- Serve immediately or use to stuff turkey.
Notes
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