Savory Stuffing: Gluten free and FODMAP friendly

Last week I received some product samples from Udi’s. Udi’s is the maker of many very tasty gluten free breads, cereals, pizza crusts and more. Many of their products are not only gluten free but also #FODMAP friendly.

As many of you are aware, as a registered dietitian, I work with people with digestive health issues.  Many of my clients can’t tolerate eating any wheat, barley and rye.

With the upcoming holiday, I am salivating just thinking about a big dish of delicious turkey, gravy and of course, my personal Thanksgiving fav, stuffing.  I thought I might use the Udi’s French Baguettes and Whole Grain rolls to make up some gluten free stuffing!

In my previous post, I used one of Udi’s gluten free dinner rolls to make up a nice breakfast sandwich.  Even Russ enjoyed a crust-less quiche on a Udi’s roll….and he has a stomach made of steel.  {Lucky}

Wonder if he could even tell? 

To make the stuffing, I started with a bit of olive oil, butter, celery and chopped onion (fodmapers: sub in green part of scallion for onion) and cooked over medium heat until the veggies were fork tender. 

 {FODMAPers sub in chopped green scallion for the onion in the recipe.}

And added Bell’s Seasoning, a dash of salt and pepper.

Here’s a picture of the  Udi’s French Baguettes and Whole Grain rolls I used for this recipe. 

Of course, for those without any diet constraints–feel free to sub in your favorite bread in this recipe.

Instead of stuffing a turkey with this savory stuffing, I rolled the stuffing mixture into a tennis ball shape and popped them into a buttered muffin tin.  A perfect serving size…really!  The stuffing has a light crust and is moist and perfect on the inside.

Look at these savory stuffing balls all cooked and ready to gobble right up…

Do you have any great gluten-free Thanksgiving recipes to share?

My recipe is inspired by the recipe my Mom always made for our Thanksgiving dinner …found right on the Bell’s Seasoning Box!

Savory Stuffing: Gluten free and FODMAP friendly


  • 2 Udi's French baguettes, baked and brought to room temperature, cut in bite size chunks, set aside
  • 4 Udi's Seeded Whole Grain dinner rolls, baked and brought to room temperature and cut into bite size chunks, set aside
  • FOR NON-FODMAP folks: {Sub in 10 slices of whole grain bread vs.using Bread above}
  • 1/3 cup minced onion, 1 small onion (FODMAPers use green part of scallion)
  • 1/2 cup chopped celery (1-2 stalks)
  • 2 tablespoons olive oil
  • 2-3 tablespoons unsalted butter (1 to use with veggies,1 to drizzle on top of stuffing balls and 1 to grease muffin tin!)
  • 2 1/2 teaspoons Bell's seasoning
  • Salt and pepper, to taste
  • 2 eggs, beaten


  1. Preheat oven to 350 degrees.
  2. Grease muffin tin generously with butter.
  3. Saute veggies with 1 tablespoon of the butter, olive oil and Bell's seasoning over medium heat in medium skillet for 5 minutes or until veggies fork-tender. Set aside to cool down a bit.
  4. In large bowl, add bread cubes and drizzle 1 cup of water over bread.
  5. Add eggs to bread and stir to blend in.
  6. Carefully add cooked vegetables over bread mixture. Using spoon mix vegetables and bread cubes until resembles stuffing consistency.
  7. Roll mixture into 6 balls and place in muffin tin to bake.
  8. Melt about 1 tablespoon butter to drizzle evenly on top of stuffing balls (optional).
  9. Add a dash of salt and pepper to top of stuffing ball, if desired.
  10. Bake for about 20 minutes.