Kabocha Squash Stuffing [Low FODMAP]

Let’s set the record straight here. This lady is not a fan of stuffing. In fact, I honestly don’t think I’ve ever tried it…up until the day I made this recipe. I equate stuffing to something that resembles chewed up food or worse yet, vomit. Pair that with the fact that it’s usually totally full of butter and glutenous bread, count me out (that or send me to the hospital…literally). That said, after polling my Instagram community once I’d decided I would make some tummy friendly thanksgiving recipes for my fellow Low FODMAPers, I was shocked to learn that stuffing is a favorite among many. It was actually the most requested dish…go figure!

After digging around online for some interesting looking recipes that contained squash — I knew I wanted to make the dish kabocha squash based (do you see a trend here?? — this winter squash may or may not be my favorite seasonal food) — I found this recipe by Half Baked Harvest. She sold me starting off the post by saying she too isn’t a stuffing fan…seriously people why do you like soggy bread? Okay, okay. I’ll stop with the judgements. This recipe is based v loosely off of hers. I swapped some things out and in to make it Low FODMAP-friendly. I personally included some onion because I've been feeling like ridiculously cooked down onions have been treating my stomach okay, but this can definitely be made sans onion. I also took out the cheese and butter for obvious reasons…I can’t do dairy in any whey (get it??), shape, or form and subbed in some chicken liver to make it feel a little more authentic.

While getting pedis with my mom, she let me know that my dad used to make the most phenomenal stuffing. I’m sure it included lots of butter and gluten, but it also included giblets. So in honor of that, I attempted to buy giblets at Whole Foods. Unfortunately, they didn’t have any — so I picked up chicken liver instead. Truth be told, I’ve never cooked with any kind of organ meat. I did a bit more googling and decided my best bet was to mince it and sauté it with the veg I had going on. The final product? You really can’t taste it at all, but I’m sure it adds flavor to the dish as a whole.

Ingredients // Pantry items:

  • 2 tablespoons olive oil

  • 1/3 lb chicken liver - finely chopped

  • 1/2 small onion finely diced (omit or sub 1 tablespoon minced ginger if Low FODMAP)

  • 1 medium kabocha squash (roasted, peeled, and cut into cubes)

  • 1 tablespoon maple sugar

  • 2 cups oyster mushrooms sliced (note that these are the only Low FODMAP mushrooms!)

  • 2 tablespoons fresh sage

  • 2 tablespoons fresh oregano

  • 1 tablespoon fresh thyme

  • 2 tablespoons balsamic vinegar

  • 1/2 teaspoon salt + pepper

  • 2 cups bone broth (I used chicken)

  • 2 large eggs (note that one of mine had a double yolk)

  • 1/2 a loaf of Low FODMAP compliant sourdough cut into cubes (I used bread seriously)

  • 12x12 inch baking pan


  • Preheat oven to 300F

  • Spread bread cubes (if fresh) evenly on a baking sheet

  • Bake until bread cubes are completely dried, 30 to 40 minutes, rotating trays and stirring bread cubes several times during baking

  • Remove from oven and allow to cool. Increase oven heat to 375F

  • Lightly grease baking pan

  • Heat a large skillet over medium high heat. Add the olive oil, onion (or ginger!), and sugar

  • Cook, stirring often until the onions (or ginger!) are fragrant, about 5 minutes (if not using onion or ginger, skip to the next step)

  • Stir in mushrooms and cook until they’re on their way to caramelization, about 8 minutes

  • Add finely minced chicken liver and cook, stirring frequently for another 5 minutes

  • Add kabocha squash pieces

  • Stir in all the herbs

  • Cook for about a minute and then add balsamic vinegar and season with salt and pepper

  • In a very large mixing bowl, whisk together the broth and eggs

  • Add the cooled bread pieces and gently toss to coat

  • Now add the the squash//mushroom//liver mixture

  • Gently toss to combine with the bread cubes

  • Pour the mixture into your prepared baking dish

  • Cover the dish with foil and bake for 35-40 minutes. Remove the foil and continue baking for another 15ish minutes or until the stuffing is golden on top

Enjoy straight out of the dish or serve with your favorite thanksgiving things!