1 hour 30 minutes
Makes 14 servings
Fody's Vegetarian Sage & Pecan Low FODMAP Dressing
Description of Fody's Vegetarian Sage & Pecan Low FODMAP Dressing
The first thing you probably think about at Thanksgiving is turkey and quickly after that, STUFFING! Now, we use the term “stuffing” because it is often stuffed inside the turkey, but the term “dressing” addresses the same food item, when it is prepared outside of the turkey, which allows it to be vegetarian. Why a vegetarian low FODMAP dressing? Because for those so inclined, they need a hearty dish at the Thanksgiving table, and low FODMAP dressing is a perfect choice!
You will be toasting (drying) out the bread in the oven, which is easy, but takes some time. If you have the counter space and like planning ahead, you can simply dry out the bread at room temperature overnight. Simply scatter bread on a rack-lined pan and let sit at room temperature; then you can skip the oven drying.
Fody's Vegetarian Sage & Pecan Low FODMAP Dressing Ingredients
- 2 cups (480 ml) water
- 2 teaspoons Fody Low FODMAP Vegetable Soup Base
- 1-pound (455 g) low FODMAP, gluten-free loaf sliced white sandwich bread, diced
- ½ cup (113 g) unsalted butter, at room temperature, cut into pieces
- 2 tablespoons Fody Low FODMAP Shallot-Infused Olive Oil or Fody Low FODMAP Garlic-Infused Olive Oil
- 1 cup (72 g) finely chopped leek greens
- ¼ cup (16 g) finely chopped scallion greens
- 2 stalks celery, finely chopped
- 1 teaspoon Fody Lemon Herb Seasoning
- 1 teaspoon fresh chopped sage
- 1/2 cup (80 g) dried cranberries
- ½ cup (50 g) pecan halves, chopped
- ¼ cup (8 g) chopped flat-leaf parsley
- Kosher salt
- Freshly ground pepper
Directions for Fody's Vegetarian Sage & Pecan Low FODMAP Dressing
Preheat oven to 275F (135C). Line a rimmed sheet pan with parchment paper; set aside. Coat the inside of a 3-quart (2.8 L) casserole dish with nonstick spray; set aside.
Scatter bread cubes on sheet pan and bake for about 25 to 35 minutes, tossing several times by shaking the pan, so that the bread toasts and dries out a little bit. Remove bread from oven. Turn heat up to 350F (180C).
Meanwhile, bring water to a simmer in a small pot. Whisk in Fody Low FODMAP Vegetable Soup Base until dissolved; remove from heat and set aside.
Combine butter and Fody Shallot or Garlic-Infused Low FODMAP Olive Oil in a large sauté pan over medium heat until butter is melted. Add the leek and scallion greens and celery and sauté until softened. Add the Fody Low FODMAP Lemon Herb Seasoning and chopped sage and sauté for about 30 seconds. Scrape into a mixing bowl. Toss in the dried bread, dried cranberries, pecans and parsley until everything is well mixed. Add just enough reconstituted vegetable broth until lightly but evenly moistened. Scrape stuffing into prepared pan and cover tightly with foil. (Stuffing may be made ahead up till this point, refrigerated overnight and brought to room temperature before baking).
Bake for 30 minutes, then remove foil, add more broth if the mixture appears dry, and continue to bake for 15 to 25 more minutes or until hot throughout and crispy on top. Stuffing is ready to serve.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
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