Yum Mary that sounds amazing! Thanks for sharing!!

2 tbsp olive oil
1/2 fennel bulb chopped
3 medium carrots, diced
1 red bell pepper, diced
1 1/2 cups shredded cooked turkey
1 tbsp herbes de Provence
5 cups veg broth ( I use the recipe in the Low FodMap 28 Day Plan cookbook)
15 oz can diced tomato, drained
1 cup cooked brown rice
1 small bunch of kale, center ribs removed, chopped (4 packed cups)
1 tsp salt
1/2 tsp ground black pepper
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Heat the oil in a large pot over medium high heat. Add the fennel, carrots, and pepper and saute until they begin to brown and softened. 8-10 minutes
And herbes de Provence and stir for 1 minute.
Add broth, diced tomatoes and rice; bring to a boil. Stir in kale and turkey, season with 3/4 tsp of salt and the pepper.
Reduce heat to medium low. Cover and simmer until vegetables are tender, about 15 minutes. Season with the remaining salt. Ladle into bowls and sprinkle with parsley and Parmesan cheese.

I’ll also be replying to Joan Marie’s request. My biggest challenge: meals during business travel. A future column on advice for travel and eating out, particularly when on a packed business travel schedule, would be great too! Thanks for everything on the blog and being such a great resource.

Cheers,
Phil

Sounds super yum. Celery should be limited to about 1/2 stalk per serving….so keep this in mind for those who might not tolerate mannitol–one of the sugar alcohols (polyols)

GF/ low FODMAP Stuffing in a Slow Cooker (or I guess I should say dressing since it’s not going to be in the turkey)

Use any dense Gluten Free / low FODMAP safe bread you may have, can be a little stale. (I’ve used Whole Foods Prairie Bread – I think their stuffing cubes are also safe…always check ingredients as they may have changed)
*1 bunch of scallions (green part only) chopped
*1/2 Cup Butter
*1 small bunch celery with leaves chopped
*3 TBS of Fresh Sage minced (or 3 teaspoons dry)
*1 TBS Fresh thyme minced (or 1 teaspoon dry)
*Poultry seasoning (check ingrediednts for garlic and onion)
*1 Cup gluten-free low sodium chicken broth (I can’t find any in stores near me so I always make my own.)

I used a 4 quart crock pot for this one. You want to make sure it can be stirred while it’s cooking so it won’t be all soggy in the middle.
1-Toast the bread, just put the slices on a cookie sheet and broil until dry, but not too brown. (or you can bake it at 300F) Then turn over and do it again. I won’t say how long this takes, because it varies depending on what type of bread you use, and what your cookie sheet is like.
2-Cut the toast into about 1/2 inch cubes. You can do this early and put in a zip lock bag if you want. (I do this early and store in the fridge. Then pop them in the oven on a cookie sheet and heat for just a little bit to make sure it’s nice and dry.)
3-I plan have all my veggies cut up and ready before Thanksgiving day, If you are doing this on the day, just cut everything up while the bread is toasting, but if you do that, I suggest you bake the bread instead of broil…broiling always seems to sneak up on you and will burn in just a second if you aren’t watching.
4-Add the vegetables, seasoning and melted butter to the slow cooker. Stir well. 5-Add toasted bread cubes to crock and mix well. When the bread is coated nicely add Chicken Stock a little at a time while mixing with bread mixture.
6-Cook on High for 2 hours, stirring occasionally.
7-If the mixture is dryer than you like add a more stock a Tablespoon at a time. You don’t want it soggy. The edges and top will be drier than the center, to make it more uniform make sure to stir it while it is cooking.

I’m excited to try it out and see how it goes.

Thanks, Kate!

Home Goods often carries it!! Otherwise–try online. Thought Roche Bros. still carried it??