This low FODMAP Thanksgiving stuffing is the perfect combination of crunchy on the outside and fluffy on the inside. It takes some effort (as most amazing dishes do) but it’s sure to be a crowd-pleaser! We’ve used a combination of traditional sourdough bread and gluten-free bread for varied texture, and to keep this recipe low FODMAP.
Golden Low FODMAP Thanksgiving Stuffing
white wheat sourdough bread, cut into 1 and 1 ½ inch cubes, 1.5 pounds
gluten-free white bread, cut into 1 inch cubes, ¾ pounds
chicken wings, 3 pounds
vegetable oil, 2 teaspoons
butter, 2 tablespoons
leeks, green tops only, finely sliced, 1 cup
celery, finely chopped, ¾ cup (3.5 oz)
table salt, 1 teaspoon
fresh oregano leaves, finely chopped, 1 tablespoon
fresh thyme leaves, finely chopped, 1 tablespoon
fresh sage leaves, finely chopped, 2.5 tablespoons
scallions, green tops only, finely sliced, ½ cup
black pepper, ½ teaspoon
gourmend organic chicken broth, 2 cups (1 pouch)
large eggs, 3
gourmend garlic scape powder, 2 teaspoons
fresh parsley, finely chopped, 3 tablespoons
Shift the oven racks to the lower and middle positions and preheat the oven to 250ºF (120ºC).Tear or slice the gluten-free bread, including the crust, into small 1 inch cubes. Cut the sourdough loaf in half. Pluck the fluffy bread out of one half of the sourdough crust (discard the now empty crust). Slice the remaining sourdough bread, including the crust, into a mixture of 1 inch and ½ inch cubes.
Spread the bread evenly onto two rimmed baking sheets. Bake in the oven for 45 minutes, tossing every 10 minutes or so until the edges of the bread have dried, but the centers are still slightly moist.
While the bread toasts, finely chop the fresh oregano, thyme, and sage. Finely slice the dark green leaves of the leeks. Finely chop the celery and green tops of the scallions.
Remove the bread from the oven. If you like your stuffing more chunky, leave as is. If you prefer a mixture of fine crumbs and chunky pieces, then place the bread chunks into the food processor in two batches, and pulse each batch once or twice for a couple of seconds to break up the chunks (be careful not to over-process it).
Transfer the toasted bread into a large bowl. Increase the oven temperature to 375ºF (190ºC).Use a paring knife and poke 3 to 4 holes in each chicken wing. Place a large skillet over medium-high heat and add the vegetable oil. Once hot, pan-fry the wings in a single layer for 4 to 6 minutes on each side, until the skin is golden brown. Then transfer the wings to a bowl and set aside.
Place the now empty skillet back over medium heat and add the butter. Once the butter has melted and the foaming subsides, add the celery, leek tops, and ½ teaspoon of salt. Cook for 6 to 7 minutes until the vegetables soften but are not brown, stirring every now and then. Next add the thyme, oregano, sage, scallion tops, and black pepper, cooking for 30 seconds until fragrant. Stir in 1 cup of organic chicken broth and bring to a simmer, scraping the brown bits off the bottom of the pan as you stir. Pour the vegetable mixture over the bread chunks and gently stir until the bread is well coated.
In a medium bowl, whisk the eggs, remaining 1 cup of broth, garlic scape powder, parsley, and ½ teaspoon of salt together along with any juices that have gathered at the bottom of the bowl of wings. Pour over the bread mixture and gently toss to combine. Transfer to a greased baking dish, place the chicken wings on top, and cover tightly with aluminum foil.
Bake on the lower-middle rack for 45 to 50 minutes until the juices in the wings run clear, or the internal wing temperature is 175ºF (80ºC). Remove the wings from the dish and place to one side (reserving the wings for another use) and fluff the bread with a fork.
Turn the oven temperature up to 450ºF (230ºC) and bake the stuffing for another 5 to 10 minutes until the top is golden brown. Let the stuffing rest for 5 minutes then serve and enjoy!