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savory sage stuffing

chelleicious avatar
Recipe by
Michelle Bates-Phipps
@chelleicious
Kalamazoo, MI

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 http://fodmapliving.com.

►
yield 8 to 10
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For savory sage stuffing

  • 1 pkg
    udi's gluten free white bread
  • 1 1/2 can
    water
  • 1 Tbsp
    sage, dried
  • 1 Tbsp
    poultry seasoning
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 2 Tbsp
    fennel seed
  • 1/2 c
    olive oil
  • 1 bunch
    green onions, tops only
  • 3 stalk
    celery
  • 2 lg
    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.
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