Looking for a delicious low FODMAP Thanksgiving side dish that will wow the whole family? Well then you will love this gluten free cornbread stuffing that is low FODMAP friendly, full of savory sweet flavor + whips up with ease!
Everyone’s favorite Thanksgiving side dish is stuffing, or at least in my family it is! When you are new to a low FODMAP diet, you might not realize that stuffing can in fact be made low FODMAP friendly and it’s not as difficult as it might seem.
Make this gluten free cornbread stuffing using homemade gluten free cornbread or your favorite gluten free boxed mix if you’re in a hurry. Be mindful of the added ingredients if you’re using boxed mixes as you could run in to some not so low FODMAP friendly additives. Watch out specifically for long ingredient lists and any additional gums or binders added.
Why You Should Make This Low FODMAP Stuffing Recipe:
- It’s a Thanksgiving classic. Stuffing belongs on every Thanksgiving table + just because you’re following a low FODMAP diet doesn’t mean you should miss out! Read on for more info on FODMAPs and swaps for this recipe.
- It’s packed full of flavor. Boasting savory flavors from broth, fresh herbs like sage + thyme and a touch of sweetness from the cornbread, this cornbread stuffing is guaranteed to please everyone at the table!
- It’s easy. This recipe could not be more simple! You can make the cornbread ahead and assemble the stuffing in minutes prior to serving.
Ingredients for Low FODMAP Stuffing
- Gluten Free Cornbread
- Fresh parsley, sage + thyme (dried will work as well in a pinch)
- Low FODMAP friendly broth (homemade or packaged)
- Garlic infused olive oil (homemade or packaged)
- Golden Raisins*
*See below for low FODMAP facts
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Tips, Tricks + Frequently Asked Questions
Is cornbread gluten free?
Not all cornbread is gluten free, however, cornmeal is gluten free as it is not made from wheat, it is made from corn. With that said, if you are extremely sensitive to gluten you will want to ensure you purchase gluten free corn meal, which has not been in contact with gluten in processing through cross contamination.
Is cornmeal low FODMAP?
Cornmeal is low FODMAP! According to Monash University, cornmeal is low FODMAP in a 1 cup serving size when cooked. This entire recipe uses a little over 1 cup of cornmeal, so each serving is within the low FODMAP friendly range.
Is celery low FODMAP?
In short, no, so if you are in the elimination phase of the low FODMAP diet you may want to omit it. That being said, according to Monash University, there are low FODMAP serving sizes of celery, though they’re pretty small at 0.35oz and medium in FODMAPs at 1/2 stalk. Since this recipe only uses 2 celery stalks, each serving is technically low FODMAP friendly, but again if you know you do not tolerate celery or mannitol, just skip it to be safe, you won’t miss much!
Are raisins low FODMAP?
According to Monash University, 1 tablespoon of raisins is considered to be low FODMAP. This recipe calls for 1/2 cup of raisins which works out to 1 tbsp per serving, however if you do not like raisins or do not tolerate them, leave them out.
Are pecans low FODMAP?
Yes! Pecans are low FODMAP friendly in moderation. If you don’t enjoy pecans, walnuts would work just as well.
Can I make this low FODMAP stuffing ahead of time?
You can make this stuffing up to 1 day ahead of time for best results when serving. Alternatively, you can make the gluten free cornbread 1-2 days ahead and then prepare the low FODMAP stuffing itself the day of your event (or the day before as formerly mentioned.)
Looking for other low FODMAP Thanksgiving side dishes to serve up? Try some of these favorites!
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Gluten Free Low FODMAP Friendly Cornbread Stuffing
- 1 pan Gluten Free cornbread
- 2 medium stalks celery diced
- 1/2 cup fresh parsley chopped
- 1 tbsp fresh sage chopped
- 1 tsp fresh or dried thyme
- 1 cup low FODMAP friendly bone broth packaged or homemade
- 2 tbsp garlic infused olive oil
- 2 tbsp butter
- 1/2 cup golden raisins*
- 1/4 cup pecans
- salt + pepper to taste
- Pre-heat oven to 375F
- Prepare cornbread according to recipe or package instructions + bake in an 8×8 greased baking pan or casserole dish.
- 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.