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Loaded Low FODMAP Vegetarian Stuffing in oval dish on gray backdrop

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!

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes
Makes: 12 Servings
Calories: 259 kcal
Author: Dédé Wilson

Ingredients:

  • 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

Preparation:

  1. 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.

  2. 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).
  3. 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.

  4. 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.

  5. 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.

Notes:

Tips

  • You might have to plan ahead for the chestnuts. If your grocer doesn't like them, they are easy to find online.
Nutrition Facts
Loaded Low FODMAP Vegetarian Stuffing
Amount Per Serving
Calories 259 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 197mg8%
Potassium 106mg3%
Carbohydrates 37g12%
Fiber 3g12%
Sugar 6g7%
Protein 5g10%
Vitamin A 13IU0%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.