Low FODMAP Stuffing with Grapes and Pecans

This Low FODMAP Stuffing with Grapes and Pecans is a delightful FODMAP-friendly twist on the traditional dressing recipe. It is easy to make, uses just ten flavor-packed ingredients, and is an excellent holiday side dish.

WHY MAKE LOW FODMAP STUFFING?

Although delicious, many traditional stuffing or dressing recipes contain high FODMAP ingredients like larger amounts of wheat bread, onion, larger amounts of celery, etc. and may not be the best option for those of us living with IBS.

This low FODMAP stuffing recipe has been designed to reduce the amount of FODMAPs without sacrificing taste. It includes some of the classic dressing flavors, like sage and rosemary, with some fun, less-traditional additions like sweet grapes and crunchy pecans. 

Did I mention this stuffing is made with only 10 ingredients (not including salt and pepper)?

Texture preferences are very subjective, but in my opinion, this stuffing is not too wet and not too dry. The inside is moist and the top gets a little bit toasted, which is my ideal stuffing texture. The grapes add a juicy burst of sweetness, and the pecans add just a hint of crunch.

I’ve also intentionally created this recipe to serve a smaller crowd. There is an option to multiply the ingredients for larger groups of people in the recipe card below. Please see the recipe card notes for more details. 

LET’S GET TECHNICAL SCHMECHNICAL: STUFFING VS. DRESSING

If we want to get technical, this isn’t a true stuffing recipe. It is a dressing recipe because we are baking it separately and not stuffing it into a turkey. 

Why did I call this a stuffing then? Because that’s what I know it as. I can’t remember my family ever stuffing a turkey during the holidays, but we still called dressing, “stuffing.”

INGREDIENTS NEEDED FOR LOW FODMAP STUFFING 

Here are the ingredients you’ll want to gather to make this low FODMAP stuffing recipe:

• Schär ciabatta rolls (certified low FODMAP)
• Garlic-infused olive oil
• Leek leaves (dark green parts only)
• Red seedless grapes
• Fresh Italian parsley
• Fresh rosemary
• Rubbed sage
• Salt and pepper
• Egg
• Low FODMAP chicken broth
• Chopped pecans

FODMAP NOTES ABOUT INGREDIENTS

Schär Ciabatta Rolls (certified low FODMAP)

Both the regular and multigrain Schär Ciabatta Rolls have been laboratory tested for FODMAPs and certified low FODMAP by Monash University. For this recipe, I used the regular variety. One roll is a low FODMAP serving.

WHERE TO FIND: I’ve been able to find these ciabatta rolls in many grocery stores (usually in the “natural,” “health,” or gluten-free foods sections), as well as online.

Garlic-Infused Olive Oil

Garlic-infused olive oil is an easy way to add a little FODMAP-friendly garlic flavor. I usually use Fody Foods Garlic-Infused Olive Oil, which is also a certified low FODMAP product.

Leek Leaves (dark green parts only)

Leek leaves help to add FODMAP-friendly onion flavor in cooked dishes. Try to avoid the leek’s white bulb, as this part is high in FODMAPs. The leek leaves, however, are low FODMAP in servings up to 2/3 cup.

Learn more about garlic-infused oil and leek leaves in my article on Low FODMAP Garlic and Onion Substitutes.

Low FODMAP Chicken Broth

I used Fody Foods Low FODMAP Chicken Soup Base for this recipe. When gathering my ingredients, I microwave 1 cup of water until hot and then mix in about 1 teaspoon chicken soup base. You could also use Fody Foods Low FODMAP Vegetable Soup Base or make your own Low FODMAP Chicken Broth. 

Chopped Pecans

Pecans, like many other nuts, have a FODMAP limit. A low FODMAP serving is 10 pecan halves or 20 grams.

If you’d like to learn more about the specific FODMAP serving sizes of foods, I invite you to check out the Monash University FODMAP phone app. 

LET’S MAKE LOW FODMAP STUFFING WITH GRAPES AND PECANS

Gather and prep your ingredients. Doing this before you start cooking may lead to a more enjoyable cooking experience. 🙂

Preheat oven to 350°F. Grease an 8” x 8” baking dish with butter or nonstick cooking spray and set aside.

Toast the ciabatta. Spread torn ciabatta pieces in an even layer on a rimmed baking sheet. Bake for 10 minutes to slightly toast the bread and remove some of the moisture.

Saute the leek leaves. Heat a medium skillet over medium heat. Add the olive oil and leek leaves (dark green parts only) and saute until the leeks are bright green, fragrant, and soft, about 2-3 minutes. 

Mix the main ingredients. Place the torn bread pieces, sauteed leeks, grape pieces, parsley, rosemary, sage, salt, and pepper into a large mixing bowl. Stir to mix.

Whisk the wet ingredients. In a medium mixing bowl, beat the egg and then slowly whisk in the chicken broth until combined. 

Combine and let sit. Pour the liquid over the bread cube mixture and stir. Let the stuffing sit for 5 minutes to allow the bread to soak up some of the liquid.

Transfer and add pecans. Stir and transfer the mixture to the prepared baking dish. Top with chopped pecans. 

Bake. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for 10 minutes more or until the top starts to turn golden brown. Serve warm. 

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