90 Minutes (mostly cook time) • Low FODMAP • Serves 8 - 10 • Looking for low FODMAP stuffing that holds up to your holiday expectations? This is it! It’s full of flavor, color and texture. Make it for everyone. They will love it.

INGREDIENTS

1.5 pounds real sourdough bread cubed (look for traditional sourdough bread that does not include yeast in the ingredients)

3 pounds chicken wings

2 tablespoons garlic infused olive oil

2 tablespoons butter

1 cup finely chopped leek greens (green part only)

½ cup finely chopped scallion greens (green part only)

¾ cup finely chopped celery

¾ cup finely chopped walnuts (optional)

1 teaspoon salt (or to taste)

½ teaspoon black pepper (or to taste)

Finely chopped fresh herbs:

1 tablespoon fresh oregano leaves

1 tablespoon fresh thyme leaves

2.5 tablespoons fresh sage leaves

1 teaspoon fresh rosemary

3 tablespoons fresh parsley

2 cups low FODMAP chicken broth

3 large eggs

2 teaspoons Gourmend garlic scape powder

DIRECTIONS

1.      Shift the oven racks to the lower and middle positions and preheat the oven to 250ºF (120ºC). Slice and cube the sourdough loaf into a mixture of 1 inch and ½ inch cubes.

2.     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.

3.     While the bread toasts, finely chop the fresh oregano, thyme, sage and rosemary. Finely slice the dark green leaves of the leeks. Finely chop the celery, green tops of the scallions and the walnuts (if using).

4.    Remove the bread from the oven and let cool. Increase the oven temperature to 375ºF (190ºC).

5.     Use a paring knife and poke 3 to 4 holes in each chicken wing to allow juices to escape. Place a large skillet over medium-high heat and add the olive 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.

6.     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, rosemary, scallion tops, walnuts, 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.

7.     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 bread mixture to a greased baking dish, place the chicken wings on top, and cover tightly with aluminum foil.

8.    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 stuffing with a fork.

9.     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!

Original recipe inspired by Gourmend foods.

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