(updated November 14, 2023) // by Phoebe Lapine // 16 comments
5 from 3 votes
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This low FODMAP stuffing recipe is packed with flavor and healthy vegetables. It’s a perfect no fuss dish for Thanksgiving, especially using a sheet pan as the cooking and serving vehicle. It also makes for an exceptionally crispy stuffing, which is always the best part anyway.
If you’ve been a reader here for a while, then you know that Thanksgiving stuffing is my thing.
Ironically, it was always my least favorite offering on the table as a kid. But that is perhaps why at some point in my teens, I decided to make it mine.
Since then, I’ve tried countless versions. There was the sweet and savory bread version with pumpkin and leeks. The gluten-free cornbread dressing and this other cornbread stuffing with rice and cranberries. And most recently, the vegan “creamed” spinach stuffing casserole.
That doesn’t even count all the other flavor combinations in between, which I usually can’t even remember by the following year. I think 2017 was mushrooms and kale…?
This year, even though I’m back on the FODMAP train, I thought it could be a fun challenge to put together a low FODMAP stuffing recipe for those avoiding garlic and onion this Thanksgiving season (good luck to you!).
Large scale recipes like stuffing are a great opportunity to get some medium or high FODMAP ingredients into the mix that you might not ordinarily be able to use start to finish without blowing your FODMAP load. For example, fennel is low FODMAP in servings of 1/8 of the bulb, so perfect in a dish that feeds 8 people.
Small amounts of fennel is also one of my favorite strategies for adding the crunch you miss out on with no onion in the mix, and it adds a lovely sweetness when roasted. Even when I’m not using cornbread as the base, I like giving my savory stuffings a bit of nature’s candy to balance out all the earthy fall flavors, like rosemary, which I added to the ground pork to create my own homemade low FODMAP sausage base.
Delicata squash is another addition that adds a pop of sweet. There’s not a lot of information out there about this particular winter squash being low FODMAP, but spread throughout the stuffing, the serving size becomes small enough that I assume it’s manageable (butternut squash is ok at 1/4 cup servings).
Finally, I use the green tops of scallions to give the stuffing recipe that onion flavor and pop of color. If you’re not watching your FODMAPS, feel free to use the whole scallion, premade hot Italian sausage instead of the pork, and minced garlic (instead of just infused). Also, you can omit the sausage for a vegetarian version.
Regardless of the dietary restrictions, this combination–the roasted fennel, squash and sausage–is going to be a winner for years to come.
What other Thanksgiving or holiday dishes are you hoping for dietary solutions for? Please leave your requests in the comments section!
Finally, if you’re looking for some great wines to bring to your family gathering, here are the best organic and biodynamic red and white wines!
Read on for this delicious sheet pan low FODMAP stuffing!
With health and hedonism,
Phoebe
Low FODMAP Sheet Pan Stuffing
5 from 3 votes
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This low FODMAP stuffing recipe is packed with flavor and healthy vegetables. It’s a perfect no fuss dish for Thanksgiving, especially using a sheet pan as the cooking and serving vehicle. It also makes for an exceptionally crispy stuffing, which is always the best part anyway.
Keep in mind that a low FODMAP safe serving of fennel is 1/8 of the bulb, so stick with the recommended serving per sitting.
If FODMAPS aren’t a concern feel free to add a diced onion to the sausage and keep the garlic cloves in the mix.
Course Side Dish
Cuisine American
Diet Gluten Free, Low Lactose
Keyword lowFODMAP, thanksgiving
Prep Time 15 minutes minutes
Cook Time 1 hour hour 10 minutes minutes
Total Time 1 hour hour 25 minutes minutes
Servings 8
Author Phoebe Lapine
Ingredients
- 1 medium fennel bulb trimmed, halved and thinly sliced
- 1 medium delicata squash halved, seeds removed and thinly sliced into half-moons
- Olive oil
- Sea salt
- 4 garlic cloves crushed
- 1 pound ground pork
- 1 tablespoon fresh chopped rosemary
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 loaf gluten-free sandwich bread roughly torn or cut into cubes
- 2 eggs lightly beaten
- 1 cup low FODMAP chicken stock
- 1 bunch scallions green parts only, thinly sliced
Instructions
Preheat the oven to 425 degrees F.
On a parchment-lined baking sheet, toss the fennel with 1 tablespoon of olive oil and 1/2 teaspoon salt; arrange in an even layer. On a second parchment lined baking sheet pan toss the squash with 1 tablespoon olive oil and 1/2 teaspoon sea salt; arrange in an even layer. Transfer the vegetables to the oven and roast for about 30 minutes, or until tender and caramelized, switching the pans halfway through. Set aside.
Meanwhile, in a large heavy-bottomed skillet heat 2 tablespoons of olive oil. Add the garlic and cook over low heat until golden brown and fragrant. Remove the cloves to a heat-proof bowl and cover with an additional 1/4 cup of olive oil.
Add the pork to the skillet and cook, stirring occasionally and breaking apart into small pieces with your spatula, until nicely browned, about 7 minutes. Stir in the rosemary and red pepper flakes, and season generously with salt. Cook one minute more, then add the wine. Scrape up any brown bits on the bottom of the pan and simmer for two minutes, or until the alcohol has burnt off. Set the sausage mixture aside to cool.
Turn the oven temperature down to 375 degrees F.
Remove the garlic cloves from the olive oil and discard. In a large bowl, toss the bread with the reserved garlic-infused olive oil. Season generously with salt and pepper. Remove the parchment from one of the sheet pans and add the bread in an even layer. Toast in the oven for 10 to 15 minutes, until lightly browned.
Meanwhile, in the same bowl, whisk together the egg and chicken stock. Add the squash, fennel, sausage and green scallions. Fold in the toasted bread until well coated, then turn the whole mixture out onto the sheet pan. Cover with foil and return to the oven for 20 minutes. Remove the foil and cook another 15 minutes, or until golden and crusty. Remove the pan from the oven and let the stuffing stand for 10 minutes before serving.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!
