This low acid stuffing is soft in the center with a golden, slightly crisp top. It’s rich with buttery flavor, mild vegetables, and savory herbs—without any acidic triggers like tomatoes, citrus, or vinegar. By using low sodium chicken broth, unsalted butter, and simple seasonings, it supports digestion and is easy to tolerate for people with acid sensitivity. The recipe is easy to prep ahead and bakes up beautifully for a holiday table or any comfort meal.

Ingredients Needed:

13–15 cups dry bread cubes: use hearty white or French bread, fully dried.
1½ cups unsalted butter: adds moisture and rich flavor.
1 cup chopped celery: mild and crunchy when cooked.
1 cup diced yellow onion: sweeter and gentler than white onions.
2¼ tsp salt: adjust to taste, especially if using salted broth.
1 tsp ground black pepper: optional; reduce for gentler digestion.
1½ Tbsp poultry seasoning: herb blend, low acid.
1½ cups low sodium chicken broth: use a no-tomato, no-onion version.
2 large eggs: helps bind stuffing and gives structure.

How To Make Low Acid Turkey Stuffing:

Preheat Oven & Prepare Dish:
Preheat oven to 350ºF (175ºC). Lightly grease a 2-quart casserole or a 9×13″ baking dish with cooking spray.

Sauté Vegetables:
In a large skillet, melt the unsalted butter over medium heat. Add diced onion and chopped celery. Sauté for 10–12 minutes until tender and fragrant, but not browned.

Combine Ingredients:
Place dry bread cubes in a large mixing bowl. Pour the warm butter-vegetable mixture over them and stir gently. Add poultry seasoning, salt, pepper, low sodium chicken broth, and eggs. Stir until evenly combined but not soggy.

Bake Stuffing:
Spread the mixture evenly into the prepared dish. Bake uncovered for 30–35 minutes, until the top is golden and lightly crisp.

Garnish & Serve:
Optional: Garnish with chopped parsley or rosemary for added aroma and color.

Recipe Tips:

Use low acid, low sodium broth (check labels — no tomato or acidic ingredients).
Toast bread cubes ahead to fully dry them—this helps the stuffing soak up flavor without turning mushy.
Avoid adding sausage, cranberries, or acidic add-ins.
For extra softness, cover the dish loosely with foil while baking.
Let it rest 5–10 minutes before serving to firm up.

How to Store & Reheat:

Room Temperature: Leave out no more than 2 hours.
Fridge: Store in airtight container for up to 3–4 days.
Freezer: Freeze up to 2 months. Reheat in oven at 325ºF covered with foil until warmed through. Add a splash of broth if dry.

Nutrition Facts (per serving, approx. for 10 servings):

Calories: ~330 kcal
Sodium: ~400–500 mg
Protein: ~6 g
Fat: ~22 g
Carbs: ~28 g
Fibre: ~2 g
Sugar: ~2 g

FAQs:

Is this stuffing OK for acid reflux?
Yes. It uses low acid ingredients like plain bread, celery, and yellow onions cooked until soft. Avoiding acidic ingredients like citrus, sausage, or tomatoes makes it gentler on digestion.

Can I use gluten-free bread?
Yes. Use a gluten-free bread that’s neutral and not sour or vinegary in taste. Make sure it’s fully dried before adding broth.

What’s the best bread for low acid stuffing?
Use plain white or French bread, not sourdough or whole grain. Sourdough is more acidic and can cause reflux.

Is poultry seasoning low acid?
Yes. It’s usually a mix of sage, thyme, rosemary, and marjoram—none are acidic. Check labels to ensure it’s free of onion or garlic powder if you’re sensitive.

Can I make this stuffing ahead?
Yes. You can assemble it a day in advance and refrigerate it unbaked. Bake just before serving, adding 5–10 extra minutes to cook time if cold.

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