Happy Thanksgiving!!!
Thanksgiving is probably the biggest holiday in my family. We always host and with upwards of 15 people, food is always a bit difficult. This year we have the added complication of both my dad and I being on the low FODMAP diet, but luckily we have enough control over the key elements of the meal to change them to what we need. It was a pretty huge success, so here's a little guide to how to make your big autumn meals delicious and tummy friendly!
Turkey- For the brine and stuffing, replace all onions with spring greens of Green Onions and use garlic olive oil when you rub down the turkey.
Dressing- Extra special recipe below!
Veggies- Use any of your favorite veggies dishes! We roasted broccoli and tossed it with lemon juice, zest, Parmesan, and pine nuts.
Potatoes- Bake them, mash them, boil them, just don't use any garlic or cream.
Sweet Potatoes/ Yams- Yams are okay, SP are not for those with polyos sensitivity
Gravy- Use corn starch instead of flour when making your own gravy from the drippings of the turkey.
Dessert- We made an awesome dairy free, gluten free pumpkin chocolate cake! Replace the flour with gluten free flour, butter with fake butter, and buttermilk with a non-dairy creamer option.
Pro-Tips: make your own turkey stock, buy more green onions than you'll think you'll need, make onion and garlic infused olive oil.
So here's the our awesome low FODMAP dressing recipe!
- 10 pieces of Gluten-Free Bread, 5 white and 5 rye, cubed
- 1/3 c minced springs greens of Green Onion
- 1/2 c chopped Celery (1-2 stalks)
- 2 tablespoons Olive Oil
- 2-3 Tbs unsalted butter (1 in veggies,1 on stuffing balls and 1 to grease muffin tin)
- 2 1/2 tsp of Thanksgiving poultry herbs (sage, rosemary, sage) remove big twigs and chop well
- 1 c diced Butternut Squash
- Salt and pepper, to taste
- 2 Eggs, beaten
Instructions
- Preheat oven to 350 degrees.
- Roast butternut Squash for ~20 minutes, until they are fork-tender.
- Grease muffin tin generously with butter.
- Saute veggies with 1 tbs of the butter, & olive oil over medium heat in medium skillet for 5 minutes or until veggies fork-tender. Set aside to cool down a bit.
- In large bowl, add bread cubes and drizzle 1 cup of water (or onion free chicken stock) over bread.
- Add eggs to bread and stir to blend in.
- Carefully add cooked vegetables and squash over bread mixture. Using spoon mix vegetables and bread cubes until resembles stuffing consistency.
- Add herbs and salt and pepper and mix well.
- Pack in muffin tin to bake.
- Place a tiny slice of butter on top of each muffin.
- Add a dash of salt and pepper to top of stuffing ball, if desired.
- Bake for about 25-30 minutes.
- Enjoy!