Gluten Free Low FODMAP Friendly Cornbread Stuffing
I might be one of the few, but I am so excited for Thanksgiving this year. Although it will look very different from Thanksgivings past, I've been really enjoying whipping up some of my favorite low FODMAP Thanksgiving side dishes a little early so that I can share them with you! I've made a handful of favorite Thanksgiving sides and desserts low FODMAP friendly so you won't have to spend another holiday going without the classics.
I remember my first Thanksgiving on the low FODMAP diet well. I spent the day afraid to eat anything but the turkey and the tiniest bit of mashed potatoes, thinking I couldn't even attempt to try even a gluten free stuffing. Granted, I was in the elimination phase still during this Thanksgiving, but that fear carried over into the second Thanksgiving I spent on the low FODMAP diet to treat my SIBO. Once the third Thanksgiving rolled around, I had had enough and allowed myself to make a gluten free low fodmap friendly cornbread stuffing recipe, just to see how I tolerated it.
Corn never seemed to be an issue for me, but it was an issue for my mom who also was following a low FODMAP diet to treat her SIBO as well, so when I made this low FODMAP friendly stuffing for her, I used my favorite gluten free sourdough bread instead. I simply cubed 3-4 cups of sourdough, added that to the baking dish, and followed the remainder of the recipe. If you don't tolerate corn, that will be the best substitute for you, or you can use your personal favorite gluten free bread as a substitute. If you do tolerate corn, I highly recommend you make this gluten free low FODMAP friendly cornbread stuffing just as the recipe indicates to serve as a low FODMAP Thanksgiving side dish. I decided to use my favorite gluten free boxed cornbread mix for this recipe to keeps things really simple and low maintenance this year. I think we would all agree that this year needs all the simplicity + ease we can muster up. I hope no matter how you're celebrating this year, you have a truly beautiful, safe, and peaceful Thanksgiving Day.
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images on Facebook and Instagram so I can see how your creation turned out!
- 8 Servings
- Prep time: 20 Minutes|Cook time: 20 Minutes|Total time: 40 Minutes
- Pre-heat oven to 375F or according to package instructions on the gluten free cornbread.
- Prepare cornbread according to package instructions + bake in an 8x8 parchment lined baking pan.
- While cornbread bakes, dice celery + chop fresh herbs
- In a sauce pan over medium-high heat, melt butter with garlic infused olive oil. Sautée celery, herbs, salt + pepper until celery is becoming tender, about 5-7 minutes.
- Add broth to the pan + bring to a boil. Once boiling, reduce heat to simmer for 5 minutes.
- After 5 minutes, remove broth mixture from heat and set aside.
- When cornbread has finished baking, remove from pan by holding either side of the parchment and lifting. Cut into cubes and immediately transfer cubed cornbread to a pre-greased casserole dish.
- Pour broth + herb mixture evenly over cornbread, tossing gently with a spoon. Fold in golden raisins + pecans if using.
- Bake stuffing at 375F for approximately 20 minutes or until the top begins to brown.
- *Omit raisins if not tolerated.
- If you do not tolerate corn, you can substitute the cornbread with 3-4 cups cubed gluten free bread of your choice. I have found this to work best with sourdough.