Low FODMAP Gluten Free Sausage Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

This hearty stuffing starts with cubes of gluten free bread, toasted until dry and golden before soaking up all the savory flavor around it. Crumbled pork sausage brings deep, meaty richness, while butter-softened celery and a generous mix of fresh thyme, sage, and parsley build layers of herby, aromatic flavor throughout. A broth-and-egg mixture binds everything together, keeping the inside tender and custardy while the top bakes up crisp and deeply golden. It's the kind of stuffing that delivers all the classic holiday comfort — hearty, herby, and satisfying in every forkful. Baked low and slow in a single dish, it's an easy make-ahead side that fits neatly into a low FODMAP spread without sacrificing any of that nostalgic, from-scratch flavor.

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Ingredients

8 servings

1 lb gluten free bread, cut into ¾-inch cubes (about 10 cups)
Schär Gluten-Free Artisan Baker White Bread Baked with Ancient Grains, 14.1 oz (400g)Udi's Gluten Free Soft White Sandwich Bread Schär Gluten-Free Deli Style Sourdough Bread (240g) - Low FODMAP Certified Schar Gluten-Free Artisan Baker 10 Grains & Seeds Bread Udi's Gluten Free Whole Grain Sandwich Bread
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1 lb bulk pork sausage
4 tbsp unsalted butter
1 large yellow onion, finely diced
4 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.
2 tsp fresh thyme leaves
1 tbsp fresh sage, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
2 cups chicken broth
2 large eggs, beaten
½ tsp salt
¼ tsp black pepper

Instructions

1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a large rimmed baking sheet and bake for 15–18 minutes, turning once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl.
2
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spoon, for 7–9 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to the bowl with the bread, leaving the rendered fat in the skillet.

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