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Gluten, Dairy, & Fodmap Free Stuffing




Growing up the one item I refused to eat was stuffing. These days 3/4 of my plate is filled with stuffing, as I just can't get enough! Over the past few years, I have really had to modify my stuffing recipe to match my dietary needs. As you probably already know, I am a lazy cooker and make my recipes as simple, and with as minimal ingredients as possible; Therefore, in prior years I have bought my bread cubes from a local gluten free bakery. However, after I whipped up my own homemade bread cubes - I am breaking up with my old tradition.


Below I will show you how to make your own gluten free bread cubes as well as the recipe to my go-to stuffing recipe. I love making stuffing because you can tweak the recipe to incorporate your own favorite ingredients!


Bread Cubes:

Ingredients:

  • 1 Loaf of your favorite gluten free bread

  • Salt & Pepper

Instructions:

  • Let the bread slices air dry for 2-3 hours (I recommend flipping the bread about half way through)

  • Once dried out - cut into 1-inch pieces and place on a cookie sheet.

  • Spritz the cubes with olive oil and sprinkle with S&P.

  • Bake at 350 for about 35-40 min (or until lightly toasted)

  • Let bread cubes cool and air dry for another hour

  • Bag until ready to use

Stuffing

Ingredients:

  • Jimmy Dean Sage Ground Sausage or any spiced ground sausage

  • 5 celery stalks

  • 1/4 cup of chopped walnuts or pecans

  • 1 1/2 teaspoons dried thyme leaves

  • 1/2 teaspoon sage

  • 1/2 teaspoon rosemary

  • 1/2 teaspoon salt

  • 1 teaspoon pepper

  • 2 cups chicken broth

  • 1 heaping tablespoon of dairy free butter

Instructions:

  • Brown the sausage in a large pot

  • Add in finely diced celery, nuts, and spices

  • Stir in the dried bread cubes, 2 cups chicken broth, & dairy free butter

  • Once mixed, place stuffing in a greased bake-ware pan

  • Cook at 350 for 30 minutes covered, and an additional 20 minutes uncovered

Enjoy & Happy Thanksgiving! Xo- A

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