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Savory Sage Stuffing

FODMAP Free Sage Stuffing

Savory Sage Stuffing
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is for casserole stuffing. You may also use it to stuff a turkey or chicken.
Ingredients
  • 1 loaf Udi's or Rudi's Gluten Free white bread
  • ¼ cup finely chopped fresh flat-leaf parsley or 1 tablespoon dried parsley (crushed)
  • 2 tablespoons ground sage
  • 1 tablespoon poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons fennel seed
  • ¾ cup olive oil
  • 3 tablespoons fresh chives, finely chopped
  • 1 cup finely chopped celery (optional -- celery is low FODMAP vs FODMAP Free)
  • 2 large eggs, lightly beaten
  • 1 cup chicken broth **
Instructions
  1. Preheat oven to 350°F.
  2. Moisten bread in water. Squeeze out the water and crumble bread into a large mixing bowl.
  3. Heat olive oil in heavy skillet over moderate heat, then add chives and celery, stirring occasionally, until celery is softened (approximately 10 minutes).
  4. While chives and celery are cooking, mix together parsley, sage, poultry seasoning, salt, and pepper.
  5. Add herbs to chives and celery, mixing well, and cook for 3 minutes, stirring occasionally. Add mixture to bread and toss well.
  6. Add eggs and stock and mix well.
  7. Transfer stuffing to a greased 2 quart shallow baking dish.
  8. Cover and bake for 30 minutes.
  9. Uncover and continue baking for 15 to 20 minutes or until top is lightly browned and temperature in middle of casserole reaches 165°F.
Notes
Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking. ** Be sure to use chicken broth you have made yourself ... most off-the-shelf chicken broths contain onion and/or garlic.

 

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  1. FODMAP Free Thanksgiving Menu » Living FODMAP Free

    […] Savory Sage Stuffing […]

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