Loaded Low FODMAP Vegetarian Stuffing

Name: Loaded Low FODMAP Vegetarian Stuffing
Total time: 115 min
Ingredients: 2 1/2 cups (600 ml) low FODMAP Vegetable Broth; 1 pound (455 g) bread (crust intact, cubed; use conventional white wheat sliced bread, low FODMAP gluten-free bread or sourdough); ½ cup (113 g) unsalted butter, (at room temperature, cut into pieces); 2 tablespoons Garlic-Infused Oil, (made with olive oil or purchased equivalent); 1 cup (72 g) finely chopped leeks, (green parts only); ½ cup (32 g) finely chopped scallions, (green parts only); 2 stalks celery, (finely chopped); 4 ounces (115 g) trimmed oyster mushrooms, (chopped); 4 ounces (115 g) curly kale, (stemmed, very finely chopped); 1 to 2 tablespoons fresh chopped marjoram; 8 ounces (225 g) peeled and seeded kabocha or butternut squash, (diced and cooked till just tender); 6 ounces (170 g) peeled cooked chestnuts, ( chopped); 1 cup (150 g) red seedless grapes, (halved crosswise); ¼ cup (8 g) chopped flat-leaf parsley; Kosher salt; Freshly ground pepper

www.fodmapeveryday.com

Our Loaded Low FODMAP Vegetarian Stuffing is THE Holiday recipe to make for the vegetarians in your life! Squash, chestnuts, kale, grapes - & SO MUCH MORE!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

2 1/2 cups (600 ml) low FODMAP Vegetable Broth
1 pound (455 g) bread (crust intact, cubed; use conventional white wheat sliced bread, low FODMAP gluten-free bread or sourdough)
½ cup (113 g) unsalted butter, (at room temperature, cut into pieces)
2 tablespoons Garlic-Infused Oil, (made with olive oil or purchased equivalent)
1 cup (72 g) finely chopped leeks, (green parts only)
½ cup (32 g) finely chopped scallions, (green parts only)
2 stalks celery, (finely chopped)
4 ounces (115 g) trimmed oyster mushrooms, (chopped)
4 ounces (115 g) curly kale, (stemmed, very finely chopped)
1 to 2 tablespoons fresh chopped marjoram
8 ounces (225 g) peeled and seeded kabocha or butternut squash, (diced and cooked till just tender)
6 ounces (170 g) peeled cooked chestnuts, ( chopped)
1 cup (150 g) red seedless grapes, (halved crosswise)
¼ cup (8 g) chopped flat-leaf parsley
Kosher salt
Freshly ground pepper