Low FODMAP Turkey Stuffing

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Made with gluten-free low FODMAP bread and infused oils, this stuffing is full of traditional holiday flavors but gentle on your digestive system. The carrots and celery add texture, and the dried herbs bring warm seasoning without triggering FODMAP sensitivities. You can even prep it ahead of time to make holiday cooking easier.

Ingredients Needed

• 6 cups (12–13 oz) low FODMAP, gluten-free bread cubes: dried.
• 2 tbsp shallot-infused oil: FODMAP-friendly flavor.
• 2 tbsp garlic-infused oil: use oil-based only, not actual garlic pieces.
• ¼ cup chopped celery (1.5 stalks): small amount keeps it safe.
• ½ cup finely chopped carrots: naturally low FODMAP.
• 3 cups low FODMAP chicken stock: homemade or store-bought without onion/garlic.
• 1 large egg, lightly beaten: helps bind stuffing.
• ½ tsp salt: optional, to taste.
• 1 tsp low FODMAP Italian seasoning: or blend of rosemary, basil, oregano, sage, thyme.
• Optional: toasted walnuts or hazelnuts for garnish.

How To Make Low FODMAP Turkey Stuffing

Dry the Bread:
Cube your gluten-free low FODMAP bread. Dry in a 200°F oven for 10 minutes or leave out overnight. The drier, the better.

Sauté Veggies:
In a large skillet, heat shallot- and garlic-infused oils over medium heat. Add chopped celery and carrots. Sauté for 5–7 minutes until soft and fragrant.

Season the Mix:
Stir in salt and your Italian seasoning or herb blend. Cook for 1 more minute until aromatic.

Mix the Stuffing:
Place dried bread cubes in a large mixing bowl. Add the sautéed veggie mixture and gently toss.

Add Liquids:
Pour in 2½ to 3 cups of low FODMAP chicken stock and the lightly beaten egg. Mix gently until the bread is evenly moistened but not soggy. Do not overmix.

Bake the Stuffing:
Transfer the mixture into a greased 9×13” or 8×10” baking dish. Bake at 350°F for 30 minutes, or until the top is golden and slightly crisp.

Garnish & Serve:
Top with chopped toasted walnuts or hazelnuts if desired, or fresh herbs like parsley or thyme.

Recipe Tips

• Use infused oils only, not chopped onion or garlic.
• Dry bread fully before mixing—this prevents sogginess.
• Low FODMAP broth can be homemade or commercial (check for hidden ingredients).
• For nut allergies, skip the garnish or use seeds like pumpkin or sunflower.
• Easily double the recipe for larger gatherings.

How to Store & Reheat

• Fridge: Store in a sealed container up to 3 days.
• Freezer: Freeze up to 1 month. Thaw overnight and reheat at 350°F until warmed through.
• Reheat Tip: Add a splash of broth before reheating to keep moist.

Nutrition Facts (Per Serving – 1 of 6)

• Calories: ~210
• Sodium: ~150 mg
• Protein: 6 g
• Fat: 11 g
• Carbs: 23 g
• Fibre: 3 g
• Sugar: 2 g

FAQs

Is stuffing normally high FODMAP?
Yes—most stuffings contain onion, garlic, and wheat. This version uses gluten-free bread and infused oils for a low FODMAP-friendly alternative.

Can I use store-bought broth?
Yes—only if it’s clearly labeled onion- and garlic-free, or labeled as low FODMAP.

Can I make this dairy-free?
Yes—it already is! No butter or milk is used.

Do I have to use an egg?
The egg helps bind the stuffing but can be skipped or replaced with a flax egg if needed.

Can I prep this ahead?
Yes—assemble and refrigerate unbaked stuffing up to 1 day ahead. Bake when ready to serve.

Try More Recipes:

• Low FODMAP Roast Turkey Recipe
• Low FODMAP Almond Butter
• Low FODMAP Chicken Sandwich