Turkey Stuffing
Carrots, celery, and scallions are sauteed in butter and tossed with gluten-free bread cubes in this Low FODMAP Turkey Stuffing (Dressing) recipe.
Servings 6
Ingredients
- 8 cups cubed low-FODMAP gluten-free bread*
- 1/4 cup unsalted butter
- 2 carrots, finely diced
- 1 rib celery, finely diced
- 1/2 bunch scallions, green parts only, thinly sliced
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup dry white wine
- 1 - 2 cups Low-FODMAP Chicken Stock** (unsalted)
Instructions
- Preheat oven to 300 degrees F. Lay bread cubes out in a single layer on a large, rimmed baking sheet. Bake 20 to 25 minutes, stirring occasionally, until bread is dried out.
- Melt butter in a large skillet over medium heat. Add the carrots, celery and scallions and saute until carrots are tender, about 10 minutes.
- Stir in the sage, thyme, salt, pepper and wine. Bring to a simmer and cook on medium heat until liquid is reduce by half, about 3 to 5 minutes. Remove skillet from heat and stir in 1 cup chicken or turkey stock.
- Place bread cubes in a 13"x 9" baking dish or equivalent-size casserole dish. If using stuffing to stuff a turkey, then just place the bread cubes in a large bowl. Pour the vegetable mixture over the bread cubes and toss gently until coated. Add more stock as needed to achieve desired moistness (see my narrative above for tips).
- Stuff a turkey with the mixture or bake in the casserole dish: Preheat oven to 325 degrees F. Cover and bake for 30 minutes. Uncover dish and bake 15 minutes more. Serve.
Notes
* Or commercial gluten-free white bread (check ingredients label).
** Or try my Turkey Giblet Stock or Fody Chicken Soup Base (but reduce added salt)