Simple Sourdough Stuffing

Our Simple Sourdough Stuffing is low FODMAP and works well as a vegetarian side dish as well.

Low FODMAP Serving Size Info: Makes about 10 cups (2.4 L); serving size 1/2 cup (120 ml)

Course: Side Dish

Cuisine: American

Prep Time: 18 minutes

Cook Time: 50 minutes

Total Time: 1 hour 8 minutes

Makes: 20 servings

Calories: 139 kcal

Author: Dédé Wilson

1 pound (455 g) loaf low FODMAP artisanal sourdough bread, torn into 1-inch (2.5 cm) pieces, to equal about 10 cups (2.4 L)
4 cups (960 ml) water
1 tablespoon FODY Vegetable Soup Base
12 tablespoons (170 g) unsalted butter, cut into pieces
3/4 cup (54 g) finely chopped leeks, green parts only
3/4 cup (48 g) finely chopped scallions, green parts only
3 stalks celery, chopped
1/2 cup (16 g) chopped flat leaf parsley
1 1/2 teaspoons dried rubbed sage
1 teaspoon dried crushed rosemary
1 teaspoon dried crushed thyme
Kosher salt
Freshly ground black pepper
2 large eggs, whisked

If you want to stuff this stuffing in your turkey, follow your own recipe’s instructions. Our directions here are for baking the stuffing in a casserole dish alongside.
Position rack in center of oven. Preheat the oven to 350°F/180°C. Butter the inside of a large casserole dish. A 3 quart (2.8 L) size or a 13 by 9-inch (33 cm by 23 cm) oven-safe dish works well.
Place torn bread in a large mixing bowl; set aside.
Bring the water to a boil in a pot, whisk in the soup base, and simmer for 1 minute; set aside.
Melt the butter in a sauté pan over medium heat, add leek and scallion greens and sauté until softened, about 2 minutes, stirring frequently. Scrape the entire mixture over the bread. Add celery, parsley, sage, rosemary and thyme and season well with salt and pepper. Fold in eggs then slowly add enough soup base to moisten well.
Loosely spoon stuffing into prepared dish and cover with foil. Bake for about 40 to 50 minutes or until hot all the way through. If you like a crunchy top, remove foil for last 15 minutes of baking. Serve immediately.

Note the combo of fresh parsley along with dried herbs. We always use parsley fresh, but sometimes dried herbs work very well and are even preferred, such as in this recipe. BUT, make sure your dried herbs are not old and musty. Replace if they have been hanging around for more than 6 months. "Fresh" dried herbs will have much better flavor.

Nutrition Facts

Simple Sourdough Stuffing

Amount Per Serving

Calories 139 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g5%

Cholesterol 21mg7%

Sodium 10mg0%

Potassium 8mg0%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 30IU1%

Calcium 5mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.