Low FODMAP Stuffing with Turkey Sausage & Currants

This is a fairly classic bread-style Low FODMAP stuffing that will work beautifully with your holiday turkey, ham, pork or roast beef. It takes advantage of Fody Shallot-Infused Olive Oil, which imparts the singular flavor of shallots, which we love - and this is a safe way to have them while following the low FODMAP diet.

In addition to the oil, stock up on Fody Chicken Soup Base and Fody Lemon & Herb Seasoning as they are also used in this onion free stuffing, and they are very handy to have in the pantry for all of your FODMAPs cooking.

Note that in lieu of toasting the low FODMAP bread, you could cube it and leave it out overnight on the sheet-pan and then proceed with the recipe as written. This will dry it out enough so that you do not end up with soggy stuffing.

By the way, you might be wondering about the dried currants. They are low FODMAP in portions of 13 g and this recipe only has a total of 36 g, which we suggest gets divvied up into 14 servings. The celery is also low FODMAP in the recommended serving sizes, so please pay attention to our low FODMAP serving size suggestions.

Position rack in center of oven. Preheat oven to 350℉/180℃. Coat the inside of a 2 to 3 quart (2 L to 2.8 L) ceramic casserole dish with nonstick spray; set aside.

Cut the low FODMAP bread into small cubes and scatter in a single layer on a rimmed half-sheet baking pan. Toast the bread in the oven for about 8 minutes, tossing once during baking time, to begin to dry out the surface of the bread a bit; it will not color. Cool completely and scrape into large mixing bowl.

Meanwhile, whisk the water and Fody Low FODMAP Chicken Soup Base together in a small saucepan, bring to a simmer over medium heat, and whisk well to make sure the powdered base is dissolved; remove from heat.

Slip the pork sausage out of its casing into a large sauté pan, break up the sausage meat, and cook over medium heat, stirring often, until no longer pink. Transfer to the bowl with the bread, draining away and discarding any fat.

Place sauté pan back on stovetop, add 2 tablespoons of butter and the oil and melt butter over low-medium heat. Add celery, leeks and scallions and sauté for a few minutes or until softened but not browned. Add the Fody Lemon & Herb Seasoning, salt (if needed), pepper and currants and sauté for about 1 minute more to combine. Scrape mixture over bread cubes and fold well to combine. Add remaining 4 tablespoons of butter, melted, and enough stock to create a slightly moist mixture. Scrape into prepared dish and cover with aluminum foil.

Bake, covered with foil, for about 30 minutes, remove foil and continue baking until hot all the way through and a bit crusty on top, perhaps 10 to 15 minutes more. Serve immediately.