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 with woodsy wild 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!).
Fennel is one of my favorite strategies for adding the crunch you miss out on with no onion in the mix, and it also 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 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!
With health and hedonism,
p.s. Mark your calendar! To give thanks to you, I’m offering $50 off the 4 Weeks to Wellness Course from 11/22 to 11/26 using code TDAYDETOX. The next session starts January 14th and there’s a whole 4-week low FODMAP meal plan track that’s part of the program. More info here.
p.p.s! If you’re looking to save time in your low FODMAP kitchen, check out some of these fabulous store bought sauces, spice mixes and condiments.
Sheet Pan Stuffing with Delicata Squash, Fennel and Rosemary Sausage (Low FODMAP)
- 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 chicken stock
- 1 bunch scallions green parts only, thinly sliced
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.
In a large bowl, toss the bread with the reserved garlic-infused olive oil (you can even heat the oil in the microwave for another minute to infuse further). 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 over 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.