A Low FODMAP Thanksgiving. Part 1. Dressing.

I grew up in a household that was strictly a bread-based, oyster dressing family.  When I got married and would visit my in-laws for Thanksgiving, I would take a polite serving of my Southern mother-in-law’s cornbread dressing.  I wasn’t very fond of it.  Years ago, when I realized that eating wheat was causing me serious problems, I was very upset at the thought of not eating my traditional dressing.  Well,, I’ve since come around.  I make a very tasty cornbread dressing that combines elements of both my mom’s and my mother-in-law’s recipes.

So this year, I’m modifying the recipe even further to reduce the FODMAP load.  Here goes:

Cornbread for Dressing

1 1/2 cups cornmeal
1 cup gluten-free all-purpose flour (make sure it does not contain bean flours)
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt

1 egg, beaten
1 1/2 cups buttermilk
3/4 cup melted butter

Preheat oven to 400; grease a 10 inch square baking pan. Combine all of the dry ingredients and stir well. Stir in the wet ingredients. Dump into the prepared pan and bake for 25 – 30 minutes until done.  Cool completely.  Remove from the pan and crumble the entire loaf. Let it sit out a day to get dried out.  Or put the crumbled bread on a baking sheet and put it in a very low oven to dry it out some.


1 recipe cornbread for dressing
1 pint oysters, chopped, liquid reserved
1/2 lb. bulk pork sausage
2 stalks celery, chopped
2 bunches scallions, green tops only, chopped
1/4 cup minced fresh parsley
1 1/2 cups chopped chestnuts
1 tablespoons rubbed sage (buy a fresh can, don’t use last year’s)
chicken or turkey stock for moistening, maybe 2 cups

Preheat oven to 350. Grease a large casserole dish. Put the cornbread crumbles into a large bowl and add the chopped oysters and their liquid.  Saute the pork sausage until it is cooked through; remove it from the pan with a slotted spoon and add it to the cornbread.  In the remaining fat, saute the celery until it starts to soften. Add it and the scallions, parsley, chestnuts, and sage to the cornbread.  Now add just enough liquid to thoroughly moisten the mixture without making it soupy.  I like to start with about 1 cup of stock, mix everything together and then let is sit for 5 minutes or so before deciding if I need to add more liquid.  Put the mixture into the casserole and cover tightly with foil. Bake until heated through and the oysters are cooked, approx 25 – 30 minutes.


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