Savory Sage Stuffing

Savory Sage Stuffing

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Michelle Bates-Phipps


This Thanksgiving Holiday was looking bleak to me because I had to be gluten free, and fodmap friendly. I searched and searched for recipes that I could eat and my family would still enjoy. This recipe was based on a recipe found at


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8 to 10
10 Min
1 Hr


  • 1 pkg
    udi's gluten free white bread
  • 1 1/2 can(s)
  • 1 Tbsp
    sage, dried
  • 1 Tbsp
    poultry seasoning
  • 1 tsp
  • 1/2 tsp
  • 2 Tbsp
    fennel seed
  • 1/2 c
    olive oil
  • 1 bunch
    green onions, tops only
  • 3 stalk(s)
  • 2 large
    eggs, lightly beaten
  • 1 c
    chicken broth

How to Make Savory Sage Stuffing


  1. A) cube bread
    B) toast bread cubes in 250 oven for 30 minutes
    C) cool
  2. Moisten bread crumbs in water. Squeeze all excess water out and put into large mixing bowl.
  3. heat olive oil in heavy skillet over medium heat. Add in green onion tops, and celery. Stir occasionally for about three minutes.
  4. mix together poultry seasoning, salt, pepper, and fennel seeds. Add to bread mixture and mix well.
  5. Add celery and onion mixture to bread mixture and mix together.
  6. Add in eggs and chicken stock.
  7. Put mixture into baking pan.
  8. Cover and bake at 350 for 30 minutes.
  9. Uncover, and bake for another 20-30 minutes. You can add 1/2 stick of butter here if you would like to get the top nice and browned. Make sure this dish reaches 165 for food safety.

Printable Recipe Card

About Savory Sage Stuffing

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Gluten-Free

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