Loaded Low FODMAP Vegetarian Stuffing
Let’s make our Loaded Low FODMAP Vegetarian Stuffing! We KNOW you are going to love it, especially with our Low FODMAP Vegetarian Gravy!
You can look forward to lots of scallion and leek greens sautéed in generous amounts of butter and garlic-infused olive oil, oyster mushrooms, chestnuts, low FODMAP amounts of winter squash and celery, kale, grapes, fresh herbs, savory low FODMAP vegetable broth, and of course cubes of bread.
Make sure that you can find it! If not, use a little fresh sage and thyme. Be careful not to overdo it. All of these herbs are fairly potent. Here is the marjoram, below.
Our stuffing is sweet and savory and has all kinds of textures within, from the chewy, hearty bread, to the velvety squash, slightly crunchy chestnuts, sweet bursts from the grapes, the fresh herbaceousness from the herbs, moistness and richness from our chosen fats and stock – are you salivating yet?
Why Make a Vegetarian Stuffing?
Why a vegetarian dressing? Because for those so inclined, they need a hearty dish at the Thanksgiving table and our Jam-Packed Low FODMAP Vegetarian Stuffing is THEE perfect choice. And don’t forget that gravy!
For a vegan version, simply use your favorite low FODMAP vegan margarine in lieu of the butter. Obviously make sure your choice of bread is vegan, too.
Choose Your Bread
Let’s talk bread. Did you know that 1 slice of white wheat bread is low FODMAP?
This means that you can use conventional sandwich bread for this stuffing, but there are other choices.
To learn everything you want to know about breads and this diet, read our article How To Choose Low FODMAP Bread.
Here are your options for this recipe:
- Use conventional white wheat sandwich bread: result will be low FODMAP but will not be gluten-free, but will taste like the stuffings you are familiar with.
- Use low FODMAP gluten-free sliced bread:result will be low FODMAP and gluten-free. Texture will not be as refined as if you had used conventional sliced bread and the flavor and texture will vary hugely depending on brand of bread chosen. Our GF designation for the recipe assumes this choice.
- Use sourdough bread: result will be low FODMAP but will not be gluten-free, and the stuffing will have the distinct tang of sourdough bread (from the fermentation), which changes the overall flavor profile of the dish.
Dry Bread Is Good Bread
Usually we do not think of dry bread as being preferable! For stuffing we do want dry bread. This is be cause dry bread allows absorption of the fats used and all of the flavors and helps create the crispy top and tender, custardy center that we want in the end product.
You can toast (dry out) the bread in the oven, which is easy, but does take time. Alternately, you can spread the cubes out in a single layer on sheet pans lined with racks and allow to air-dry for a few days. Your choice! The recipe assumes you will be oven-drying and the time factor takes that into consideration.
Do Your Prep
Note that a few ingredients are cooked first.
For the kabocha or butternut squash, simply bring a pot of water to a boil, add the squash and simmer for several minutes, just until tender when pierced with a knife. Drain well.
For the chestnuts, you will be purchasing peeled, cooked chestnuts. They are actually easy to find, especially around the holidays. Sometimes they are in cans or jars, other times they are vacuum packed. Ask your grocer!
Let’s Make Loaded Low FODMAP Vegetarian Stuffing!
For other stuffing recipes, check out our Low FODMAP Brown Rice Stuffing with Apples & Hazelnuts, Our Simple Sourdough Stuffing, Skillet Cornbread Stuffing with Mushrooms and Kale and our Cornbread Bacon Stuffing, among others.
Loaded Low FODMAP Vegetarian Stuffing
This is the holiday dish to make for all your vegetarian friends! Hearty, delicious - and easy. Make our Vegetarian Gravy, too!
- 2 1/2 cups (600 ml) low FODMAP Vegetable Broth
- 1- pound (455 g) bread crust intact, cubed; use conventional white wheat sliced bread, low FODMAP gluten-free bread or sourdough
- ½ cup (113 g) unsalted butter, at room temperature, cut into pieces
- 2 tablespoons Garlic-Infused Oil, made with olive oil or purchased equivalent
- 1 cup (72 g) finely chopped leeks, green parts only
- ½ cup (32 g) finely chopped scallions, green parts only
- 2 stalks celery, finely chopped
- 4- ounces (115 g) trimmed oyster mushrooms, chopped
- 4- ounces (115 g) curly kale, stemmed, very finely chopped
- 1 to 2 tablespoons fresh chopped marjoram
- 8- ounces (225 g) peeled and seeded kabocha or butternut squash, diced and cooked till just tender
- 6- ounces (170 g) peeled cooked chestnuts, chopped
- 1 cup (150 g) red seedless grapes, halved crosswise
- ¼ cup (8 g) chopped flat-leaf parsley
- Kosher salt
- Freshly ground pepper
Preheat oven to 275°F (135°C). Line a rimmed sheet pan with parchment paper; set aside. Coat the inside of a 3-quart (2.8 L) casserole dish with nonstick spray; set aside.
Scatter bread cubes on sheet pan and bake for about 35 to 45 minutes, tossing several times by shaking the pan, so that the bread toasts and dried out a little bit. Turn oven up to 350°F (180°C).
While bread is toasting, melt butter and Garlic-Infused Oil in a large sauté pan over medium heat until butter is melted. Add the leek and scallion greens, celery and mushrooms and sauté until very soft; this will take several minutes - don’t rush! Low and slow at this stage builds flavor. Stir in the finely chopped kale and 1 tablespoon marjoram and cook for a few more minutes, until kale has softened but is still bright green.
Scrape mixture into a large mixing bowl and fold in squash, chestnuts, grapes and parsley. When bread is toasted, add to bowl and fold everything together very well. Add enough vegetable broth to evenly moisten the stuffing. It should be a tad moist and not dry at all at this point. Season with salt and pepper, if needed.
Scrape stuffing into prepared pan and cover tightly with foil. (Stuffing may be made ahead up till this point, refrigerated overnight and brought to room temperature before baking). Bake for 30 minutes, then remove foil, add more broth if the mixture appears dry, and continue to bake for 15 to 20 more minutes or until hot throughout and crispy on top. Stuffing is ready to serve.
- You might have to plan ahead for the chestnuts. If your grocer doesn't like them, they are easy to find online.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.