This is one of those recipes I wasn’t sure could be replicated for low-FODMAP… I mean the key ingredients of a traditional stuffing are apple, celery and onion (all no-go for lo-fo). But, of course, that just made the challenge more exciting! Turns out that using traditional spices and lots of bacon produces a most delicious and satisfying stuffing.
- 5 cups sourdough bread (or gluten-free bread) cubed
- 2 cups chopped fennel
- 1 cup chopped leek
- 10 oz thick smoked bacon
- 8 oz ground pork
- 1/4 tsp red pepper flakes or more, to taste
- 1 tsp caraway seed
- 1 pinch asefotida
- 1 tsp sage
- 1/2 tsp thyme
- 1/4 tsp rosemary
- 1 large egg
- 2 cups chicken broth
- 2 cups firm, red grapes
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp vanilla
Preheat oven to 300°F. Toss the grapes with the oil, vinegar, and vanilla. Lay out on a foil lined tray and roast for an hour, or until much shriveled, but not burnt. Cool completely, then cut in half.
Cube the sourdough bread into small bite-sized pieces and put in the oven to dry out as the grapes roast.
Dice the fennel, leek and bacon then fry in some butter until the vegetables are soft and fragrant.
Fry the ground pork with red pepper flakes, caraway seeds, asefotida, sage, thyme and rosemary. Once browned and fragrant, add to the bacon.
Remove bread from oven and combine with the bacon mix. Beat the egg with the chicken broth, then pour over the mix. Toss in the roasted grapes and mix everything together.
Bake in a dutch oven, or in a covered casserol dish, for 30 minutes. After 30 minutes, take the lid off and bake for another 20 minutes. Serve hot.