Low FODMAP Thanksgiving

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

1. Preheat oven to 350 degrees. 
2. Roast butternut Squash for ~20 minutes, until they are fork-tender.
3. Grease muffin tin generously with butter.
   
4. 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.
   
5. In large bowl, add bread cubes and drizzle 1 cup of water (or onion free chicken stock) over bread.
   
6. Add eggs to bread and stir to blend in.
7. Carefully add cooked vegetables and squash over bread mixture. Using spoon mix vegetables and bread cubes until resembles stuffing consistency. 
   
8. Add herbs and salt and pepper and mix well.
9. Pack in muffin tin to bake.
   
10. Place a tiny slice of butter on top of each muffin.
11. Add a dash of salt and pepper to top of stuffing ball, if desired.
12. Bake for about 25-30 minutes.
    
13. Enjoy!