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sheet pan thanksgiving stuffing with spatula
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Low FODMAP Sheet Pan Stuffing

This low FODMAP stuffing recipe is packed with flavor and healthy vegetables. It’s a perfect no fuss dish for Thanksgiving, especially using a sheet pan as the cooking and serving vehicle. It also makes for an exceptionally crispy stuffing, which is always the best part anyway.
Keep in mind that a low FODMAP safe serving of fennel is 1/8 of the bulb, so stick with the recommended serving per sitting.
If FODMAPS aren’t a concern feel free to add a diced onion to the sausage and keep the garlic cloves in the mix.
Course Side Dish
Cuisine American
Diet Gluten Free, Low Lactose
Keyword lowFODMAP, thanksgiving
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8
Author Phoebe Lapine

Ingredients

  • 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 low FODMAP chicken stock
  • 1 bunch scallions green parts only, thinly sliced

Instructions

  • 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.
  • Remove the garlic cloves from the olive oil and discard. In a large bowl, toss the bread with the reserved garlic-infused olive oil. 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 oven 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.