Toasted bread cubes soak up a savory mix of celery, garlic, and fresh thyme and sage, then bake up golden on top with a tender, custardy interior underneath. The edges crisp beautifully while the center stays rich and moist, thanks to a generous pour of chicken broth that ties everything together. Fresh parsley adds a bright, herby finish, and a touch of butter rounds out the savory depth without overwhelming the other flavors. This is the kind of stuffing that disappears fast at the table — golden, fragrant, and packed with cozy, herb-forward flavor in every bite. It's a solid pick for a Low FODMAP spread, easy to portion out and serve alongside your main dish. Make it once during the holidays and it'll likely become a standing request every year after.
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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.
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 12–15 minutes, stirring once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
Melt 6 tbsp butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
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