Mushroom Sourdough Stuffing (low FODMAP)

20 Minutes prep • 50 Minutes cook • Low FODMAP • Serves 8 • Ok to make-ahead: Steps 1 - 3

This amazing stuffing recipe might be just the thing you’re looking for to get a few more vegetables into your holiday feast in a very delicious way! With oyster mushrooms and curly kale baked together with sourdough bread and gruyere cheese, it’s a beautiful and delicious way to expand the horizon of your holiday meal and still keep it low FODMAP! Serve this with my Herb Roasted Turkey Breast and Great Turkey Gravy, and you’ve got a holiday meal everyone will love!

Ingredients

12 cups sliced real sourdough bread, cut into cubes

2 tablespoons salted butter, melted

3 tablespoons garlic-infused olive oil

1 bunch green onions (green part only), chopped

3-4 cups oyster mushrooms, finely chopped

1 teaspoon each Kosher salt* and black pepper*

1 stick (8 tablespoons) salted butter

2 cups curly kale, chopped

2 tablespoons fresh sage, chopped

1 tablespoon fresh thyme, chopped

1 cup walnuts, chopped (optional but very good!)

2-3 cups Gourmend low sodium chicken broth*, or other low FODMAP chicken or turkey broth (use code IBSGC15 for 15% discount)

3 eggs, beaten

1 cup shredded Gruyere cheese

Directions

(1) Prepare: Preheat the oven to 350 degrees F. Grease a 9x13 inch or equivalent size baking dish. Cut the sourdough bread into cubes.

(2) Toast the stuffing crumbs: Put the sourdough cubes on a rimmed baking sheet, drizzle the 2 tablespoons of melted butter over the bread. Toss to distribute. Transfer to the oven and bake 8 - 10 minutes, until the stuffing crumbs are lightly toasted.

(3) Cook the vegetables: Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the green onions and cook until fragrant, about 1 minute. Add the mushrooms, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms are a nice golden color, another 3-5 minutes. Add the butter, kale, sage, thyme, and walnuts (if using). Cook, stirring occasionally until the kale has wilted down, about 5 minutes. Remove from the heat and set aside.

Make-ahead note: At this point, you can allow the stuffing cubes to come to room temperature and put them in an air-tight container in the refrigerator. Put the mushroom kale mixture in an air-tight container and store it in the refrigerator for up to 3 days. When ready to assemble, remove from the refrigerator and continue on with step 4. This can be done up to 4 hours ahead of time. Bake as directed.

(4) Mix the stuffing ingredients: In a large mixing bowl, whisk together 2 cups of the broth and the eggs. Add the toasted sourdough bread cubes and the mushroom/kale mixture, gently toss to combine. If the mix seems dry, add additional broth, 1/4 cup at a time until all the bread is moist. Pour the mixture into the prepared pan. Top evenly with cheese.

(4) Bake the stuffing: Cover the dish with a layer of parchment and then a layer of foil and bake for 35 minutes. Remove the foil and parchment and check for dryness, if needed drizzle over extra broth, 1/4 cup at a time, to keep things moist, then continue baking for another 10-15 minutes or until the stuffing is golden on top.

(5) Plate and serve: Serve the stuffing warm alongside our Herb Roasted Turkey Breast and Great Turkey Gravy.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

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