Festive stuffing can be a bit of a FODMAP minefield often containing onion, apricots, apples, breadcrumbs etc. Vegetarian stuffing mixes can also have mushrooms, cashews and pulses (all high FODMAP). Quinoa is a great vegetarian alternative to breadcrumbs, adding a nice texture and being a very nutritious high protein, low FODMAP choice. I’ve tried various flavourings for this stuffing and I think my top tip would be don’t use fresh cranberries, they look nice but are too sour, stick to the dried ones. The Stilton, walnut, sage and parsnip combination give the stuffing a really festive feel. If you’re not vegetarian, try using it to stuff the turkey (or chicken, or goose) and you’ll get a lovely flavour from the meat through the stuffing. The addition of mashed parsnip and Stilton was inspired by a recipe for nut roast by Felicity Cloake who writes for the Guardian, I don’t think I would have thought of it myself so credit where it’s due.
You could also use 50/50 quinoa/sausage meat (check it doesn’t have added onion, garlic or “flavourings”.) The quinoa effectively replaces breadcrumbs to keep it low FODMAP but also reduces the amount of sausage meat, lowering your intake of processed meat.
For more low FODMAP Christmas recipes, have look through my Festive FODMAP section.
- 150g quinoa
- 275ml water
- 2 small (or 1 large) parsnip, peeled and roughly diced
- Green tops of 8 spring onions, finely chopped
- 50g walnuts, roughly chopped
- 50g Blue Stilton cheese, crumbled
- 25g dried cranberries (a heaped tablespoon)
- A large handful of fresh parsley, finely chopped
- A small handful of fresh sage leaves, finely chopped
- 1 large egg, beaten
- Salt and pepper to season
- Rinse the quinoa well in a fine meshed sieve under running water then transfer to a small saucepan
- Add the water, a pinch of salt and bring to a gentle simmer for 15 minutes with the lid on until all the water has been absorbed then take the pan off the heat and leave for a further 5 minutes with the lid on before spreading the grains over a large plate to cool slightly
- Meanwhile preheat the oven to 180 degrees (fan oven) and line a medium loaf tin with greaseproof paper, leaving enough over the sides to fold over the stuffing mix to keep it moist whilst in the oven
- Place the diced parsnip in a small pan of boiling water and simmer for about 10-15 minutes until soft. Drain then mash well
- Put the chopped spring onions, walnuts, Stilton, cranberries, parsley and sage into a medium bowl. Add the cooled quinoa and mashed parsnip, then mix
- Taste to check the seasoning, adding pepper and a little more salt if necessary then add the beaten egg and mix together thoroughly
- Put the mixture into the prepared tin, press it down firmly and fold the baking parchment over the top like a parcel then bake for 25-30 minutes
I loved this stuffing recipe.
One question, has anyone ever been abroad on a low fod map diet?
Hi Kate, it could be difficult depending on where you go as the type of cuisine may contain a lot of high Fodmap ingredients. Do some research before you go and that should make it easier for you. Glad you enjoyed the stuffing!
This sounds amazing . Just wondering if leftover stuffing could be sliced and frozen? My sister in law is doing Christmas dinner this year and is doing a stuffed turkey breast in pastry, so NOT very fodmap friendly! I thought I could make some of this stuffing for myself and freeze the rest?
Just wondering if this stuffing would freeze? I am going to my sister in law’s for Christmas and she’s making a stuffed turkey breast in pastry, so NOT very fodmap friendly! So I thought I might make this for myself and freeze the rest. Is it suitable to freeze in slices?
Hi Alma, I haven’t tried freezing it but I think it would be fine to give it a go. Hope you have a great Christmas, best wishes, Louisa