I’ve been on a low FODMAP diet for about 2.5 months and it has been a game changer. I’ll do a full separate post on FODMAPs and how they were affecting me.
As I started the low FODMAP journey, Thanksgiving was approaching, and I knew it was going to take a little creativity to have a low FODMAP meal. We kept it simple and my family was fully supportive, and I’d even go so far as to say my mom was actually very excited to see if she could help make it work. The two biggest modifications we made were, homemade chicken stock and stuffing (both with no garlic or onions)! Both recipes we used are below. The chicken stock made its way into the gravy and stuffing.
If you have a slow cooker – go the homemade route. If not, go to FODY Foods and get their vegetable soup base seasoning. For the homemade route –
- 2 lbs rotisserie chicken
- 2 carrots, washed and chopped
- 1 celery stalk, washed and chopped
- 5 sprigs thyme
- 3 sprigs rosemary
- 5 sprigs parsley
- 1-inch piece fresh ginger, sliced into coins
- 2 bay leaves
- 8 peppercorns
- 2 quarts water
Preparation: Typically serves 4
- Place all ingredients into a 2-quart slow cooker
- Cook on low for 8-12 hours. Turn off heat and let cool slightly
- Remove large chicken bones and vegetable pieces using tongs. Place a strainer over a large bowl. Pour remaining broth through strainer. For clearer broth, strain a 2nd time using cheesecloth
- Place broth in containers to cool completely. over and refrigerate or up to a week. Freeze, for longer storage
Notes: Yield will vary based on cooking time. Water can be added during the cooking process to increase yield, however this may result in more diluted flavor.
NOW – On to THE STUFFING…(which can also be a vegetarian side dish)
- 1 pound of low FODMAP sourdough bread (fermented for 24+ hours); torn into 1-inch pieces (about 10 cups)
- 4 cups of water and 1 tbs of FODY Vegetable Soup Base (if making homemade broth – ignore)
- if using homemade broth, instead 1 cup water and ~3 cups chicken stock
- 12 tbs salted butter, cut into pieces
- 3/4 c finely chopped leeks, green parts only
- 3/4 cups finely chopped scallions, green parts only
- 3 stalks celery, chopped
- 1/2 c chopped flat leaf parsley
- 1.5 tsp dried rubbed sage
- 1 tsp dried crushed rosemary
- 1 tsp dried crushed thyme
- kosher salt
- freshly ground black pepper
- 2 large eggs, whisked
Preparation: For baking in a casserole dish
- Preheat oven to 350 F. Butter the inside of large casserole dish. Use 3 quart (2.8 L) size or 13 in x 9 in oven-safe dish. Set aside.
- If using homemade broth, mix 1 cup water with 3 cups chicken broth. If not using homemade broth, boil 4 cups of water and mix in FODY Vegetable Base.
- Place torn bread in a large mixing bowl. Set aside.
- In a large saucepan, melt butter over medium heat. Add leek, scallion and sauté until softened (about 2 min, stirring frequently).
- Scrape the entire mixture over the bread. Add celery, parsley, sage, rosemary and thyme and season well with sale and pepper.
- Fold in eggs and slowly add enough soup base to moisten well
- Loosely spoon stuffing into prepared casserole dish and cover with foil.
- Bake for 40-50 mins or until hot all the way through. If you like a little crunch on top, remove foil for last 15 mins of baking. Serve hot.