Yes, You Can Have Stuffing! And We Love This Low FODMAP Sourdough Apple Stuffing with Sausage!
When we realized that we could eat slow-rise sourdough bread on the low FODMAP diet, we got really excited! This recipe for Low FODMAP Sourdough Apple Stuffing with Sausage practically formed in my mind even before I made it.
You might be wondering how a FODMAPer can eat sourdough? It is due to the fact that the fructans in the wheat are largely consumed during the fermentation period of the rise using sourdough starter.
Try Our Low FODMAP Sourdough Apple Stuffing with Sausage
One of our favorite stuffings, pre-FODMAP days combined sweet, juicy apple along with savory sausage in a bread stuffing base. This Low FODMAP Sourdough Apple Stuffing with Sausage will be enjoyed by everyone!
Apples, Celery and Bread?
Yes! Don’t be scared. The idea behind the low FODMAP diet is discovering your own tolerance levels and ultimately eating as broadly as possible. Once you are stable, actually eating a more varied diet is better for your gut health.
We have included apple, celery and sourdough bread (made with wheat and containing gluten) in this stuffing. And this recipe for Low FODMAP Sourdough Apple Stuffing with Sausage is low FODMAP.
This is because we have taken care in making sure that the amounts of each ingredient are in low enough amounts, per serving size, to remain low FODMAP. You may also want to read our article “The Low FODMAP Diet is Not a Gluten Free Diet”.
Here below you can see this luscious stuffing before it went in to the oven to bake.
FODMAP Stacking is when you eat a low FODMAP ingredient or dish, and then another low FODMAP ingredient or dish and before you know it, you have “stacked” several potentially low FODMAP foods on top of one another at one sitting, and at that point you have consumed too many FODMAPs.
Read our article on FODMAP Stacking for more info. This recipe is low FODMAP, if consumed in our recommended serving sizes.
Sausage & FODMAPs
It is actually fairly easy to find sweet Italian style sausages, which is what I recommend here, that are low FODMAP and made without onion or garlic. Read labels and speak with your butcher to make sure.
We offer you steps to do-ahead, so that this stuffing can be ready to go in the oven on Thanksgiving morning or whenever you need it.
PS: You do need low FODMAP Chicken Stock for this dish. As it isn’t the “star”, as in a chicken soup, we think reconstituting Fody Chicken Soup Base is the way to go for this recipe.
Low FODMAP Sourdough Apple Stuffing with Sausage
You CAN enjoy sourdough stuffing on the low FODMAP diet. This recipe for Low FODMAP Sourdough Apple Stuffing with Sausage will become a new favorite.
- 1 pound (455 g) loaf crusty, artisanal sourdough bread
- 1/2 pound (225 g) low FODMAP sweet Italian pork sausage
- 4 tablespoons unsalted butter, cut into pieces
- 1 medium stalk celery (45 g), trimmed and diced
- 1/2 cup (36 g) finely chopped leeks, green parts only
- 1/2 cup (32 g) finely chopped scallions, green parts only
- 1 Pink Lady Apple, peeled, cored and diced
- 1/3 cup (12 g) finely chopped fresh flat-leaf parsley
- 1/4 teaspoon ground dried sage
- 1/4 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) low FODMAP chicken stock, homemade or purchased equivalent (we like using Fody Chicken Soup Base, reconstituted), and more as needed
Position rack in center of oven. Preheat oven to 350°F/180°C. Coat the inside of a 2 to 3 quart (2 L to 2.8 L) ceramic casserole dish with nonstick spray; set aside.
Cut the bread into small cubes and scatter in a single layer on a rimmed half-sheet baking pan. Toast the bread in the oven for about 8 minutes, tossing once during baking time, to begin to dry out the surface of the bread a bit; it will not color. Cool completely and scrape into large mixing bowl.
Meanwhile, slip the pork sausage out of its casing into a large sauté pan, break up the sausage meat, and cook over medium heat, stirring often, until no longer pink. Transfer to the bowl with the bread, draining away and discarding any fat.
Place sauté pan back on stovetop, add butter and melt over low-medium heat. Add celery, leeks and scallions and sauté for a few minutes or until softened but not browned. Add the chopped apple, parsley, sage, thyme, salt and pepper and sauté for about 1 minute more to combine. Turn heat up, add the white wine and sauté for about 1 minute more. Scrape mixture over bread cubes and fold well to combine. Add enough stock to create a slightly moist mixture. Scrape into prepared dish and cover with aluminum foil.
Stuffing may be prepared up until this point, covered tightly with plastic wrap and refrigerated overnight. Bring to room temperature before baking.
Bake, covered with foil, for about 30 minutes, remove foil and continue baking until hot all the way through and a bit crusty on top. Serve immediately.
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.