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Low FODMAP Stuffing with Grapes and Pecans


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x

Description

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


Scale

Ingredients

  • 4 regular Schär Ciabatta Rolls, torn into bite-sized pieces (about 4 cups)
  • 1 tablespoon garlic-infused olive oil
  • ⅓ cup (29 grams) finely chopped leek leaves, dark green parts only
  • 1 cup quartered red seedless grapes
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 teaspoon finely minced fresh rosemary
  • 1 teaspoon rubbed sage
  • Salt and black pepper (I used ¼ teaspoon salt & ⅛ teaspoon pepper)
  • 1 large egg
  • 1 cup low FODMAP chicken broth
  • ¼ cup (27 grams) finely chopped pecans

Instructions

  1. Preheat oven to 350°F. Grease an 8” x 8” baking dish with butter or nonstick cooking spray and set aside.
  2. 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.
  3. Heat a medium skillet over medium heat. Add olive oil and leek leaves (dark green parts only) and saute until the leeks are bright green, fragrant, and soft, about 2-3 minutes. 
  4. Place the torn bread pieces, sauteed leeks, grape pieces, parsley, rosemary, sage, salt, and pepper into a large mixing bowl. Stir to mix.
  5. In a medium mixing bowl, beat the egg and then slowly whisk in the chicken broth until combined. 
  6. Pour the liquid over the bread cube mixture and stir. Let the stuffing sit for 5 minutes to allow the bread to soak up the liquid.
  7. Stir and transfer the mixture to the prepared baking dish. Top with chopped pecans. 
  8. 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 and your desired crispiness is achieved. Serve warm. 

Notes

Serving Size: Based on ingredients, a fourth of this recipe (about 3/4 cup) should be low in FODMAPs and tolerated by most with IBS. However, I have set the serving size a little smaller at one-sixth of the recipe as this may be part of a holiday meal with lots of other yummy food to enjoy. 🙂

Schär Ciabatta RollsThese rolls have been laboratory tested for FODMAPs and certified low FODMAP by Monash University. I used the regular variety (the multigrain variety is also low FODMAP) and have found them in many grocery stores, usually in the “health,” “natural,” or gluten-free foods section.

Broth: I microwaved 1 cup water until hot and then stirred in 1 teaspoon Fody Foods Low FODMAP Chicken Soup Base until dissolved. Then, I slowly whisked the warm chicken broth into the beaten egg to help prevent the egg from “cooking”. 

Salt and Pepper: The amount used will depend on your taste preferences and on how much salt is already in the chicken broth you are using. I tried several iterations of this recipe and personally liked ¼ teaspoon salt and ⅛ teaspoon black pepper the best. Note: I get hives from too much black pepper, so I tend to err on the conservative side.

Larger Crowd? This recipe can be doubled or tripled. Click the 2x or 3x button at the top of the recipe to multiply ingredients. 

Ingredients: This recipe uses low FODMAP amounts of each ingredient. If you’d like to learn more about the specific FODMAP serving sizes of these foods, I invite to check out the Monash University FODMAP phone app. 

  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Keywords: Thanksgiving, bread, side, gluten-free, holidays