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The Gut-Loving, Low FODMAP Stuffing

Preparation Time: 20 Minutes | Cooking Time: 1 Hour | Makes 7 Servings

Embark on a culinary journey with our "Gut-Loving Cranberry Spelt Stuffing Extravaganza," a tantalizing twist on the classic Low FODMAP stuffing, perfect for your intimate holiday gatherings. This recipe features the rich flavor of onion/shallot-infused olive oil, delivering the savory essence of shallots in a FODMAP-friendly manner, and now, we've elevated it further by using spelt sourdough bread.


  • 1/2 pound (227 g) spelt sourdough bread, cubed

  • 1 cup (240 ml) water

  • 1 teaspoon Fody Chicken Soup Base

  • 1/4 pound (113 g) sweet Italian low FODMAP turkey sausage, casing removed

  • 3 tablespoons unsalted butter, divided

  • 1 tablespoon onion/shallot-infused olive oil

  • 1/2 medium stalk (23 g) celery, diced

  • 1/4 cup (18 g) finely chopped leek greens

  • 1/4 cup (16 g) finely chopped scallion greens

  • 2 tablespoons finely chopped fresh flat-leaf parsley

  • 1/4 teaspoon Fody Lemon & Herb Seasoning

  • 1/8 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 2 tablespoons (18 g) dried cranberries

Wondering about the dried cranberries? They're low FODMAP in portions of 13 g, and this recipe totals 36 g, perfectly divided into 7 servings. Additionally, the celery is low FODMAP in the recommended serving sizes, so pay attention to the low FODMAP.


  1. Preheat the oven to 350℉/180℃. Coat a 1 to 1.5 quart (1 L to 1.4 L) ceramic casserole dish with nonstick spray.

  2. Cube the spelt sourdough bread and toast the cubes in the oven for about 8 minutes, ensuring a slightly dried surface. Cool and transfer to a medium mixing bowl.

  3. In a small saucepan, whisk water and Fody Low FODMAP Chicken Soup Base. Bring to a simmer, ensuring the base is dissolved; then, remove from heat.

  4. Cook the sweet Italian low FODMAP turkey sausage in a sauté pan until no longer pink. Transfer to the bowl with the bread.

  5. In the same pan, melt 1.5 tablespoons of butter and add onion/shallot-infused olive oil. Sauté celery, leeks, and scallions until softened. Add Fody Lemon & Herb Seasoning, salt, pepper, and dried cranberries; sauté for an additional minute. Combine with the bread mixture.

  6. Add the remaining 1.5 tablespoons of melted butter and enough stock to create a slightly moist mixture. Scrape into the prepared dish and cover with aluminum foil.

  7. Bake, covered, for about 30 minutes, then remove the foil and continue baking until hot and slightly crusty on top, approximately 10 to 15 minutes more.

Indulge in this flavourful stuffing that not only tantalizes your taste buds but also adheres to low FODMAP guidelines, ensuring a delightful addition to your intimate holiday gatherings. Serve immediately and savor the savory goodness!

If you need extra support, low FODMAP recipes, and meal plans, remember, it's essential to consult with a registered dietitian before making any significant dietary or lifestyle changes. They can provide personalized guidance tailored to your specific needs and help you manage your symptoms effectively during your travels. Click here to learn more about how I can help you!

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