Low FODMAP Gluten Free Cranberry Walnut Stuffing

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Low FODMAP Gluten Free Cranberry Walnut Stuffing

This stuffing brings all the classic holiday flavor to the table, built on toasted gluten free bread cubes, crisp celery, and a fragrant mix of fresh thyme, sage, and rosemary. Toasted walnuts add a satisfying crunch, while dried cranberries bring pops of tart sweetness throughout every bite. A simple egg-and-broth mixture binds everything together, so the top bakes up golden and crisp while the center stays tender and steaming hot. It's a comforting, well-seasoned side that fits neatly into a low FODMAP holiday spread. Finish with a scatter of fresh parsley for a bright, herby lift right before serving.

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Ingredients

8 servings

1 loaf (about 12 oz) gluten free bread, cut into ¾-inch cubes (about 8 cups)
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4 tbsp unsalted butter
1 medium yellow onion, finely diced
3 stalks celery, finely diced
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh thyme leaves
1 tbsp fresh sage, finely chopped
1 tsp fresh rosemary, finely chopped
¾ cup dried cranberries
Ingredient note
A serving of up to about 1 2/3 tablespoons of dried cranberries is low in FODMAPs. This recipe contains about 1 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid dried cranberries, please tap it and change its rating to Red.
¾ cup walnuts, roughly chopped
2 large eggs, beaten
2 cups chicken broth
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a large baking sheet and bake for 20–25 minutes, turning once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl and increase the oven temperature to 375°F (190°C).
2
Spread the chopped walnuts in a single layer on the same baking sheet and toast in the oven for 5–7 minutes, until fragrant and lightly golden — watch closely, as they can brown quickly. Add the toasted walnuts to the bowl with the bread cubes.

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