Low FODMAP Roast Turkey with Stuffing

Posted on December 10, 2021

What’s a Christmas without a traditional roast turkey and stuffing?

No one will have to miss out with this recipe, containing no onion yet still delivering a tonne of flavour. This recipe is complete gluten free using FODMAP Friendly certified gluten free bread but if you don’t require a gluten free bread, another FODMAP Friendly bread, such as sourdough, also works a treat.

Low FODMAP Roast Turkey with Stuffing

Serves 12

Ingredients:

4kg turkey
40g butter, melted
1 teaspoon sea salt
½ teaspoon black pepper
3 large carrots, roughly chopped

Stuffing:
8 slices Helga’s Gluten Free Wholemeal Bread (or FODMAP Friendly Bread of your choice, such as Alpine Breads)
1 cup walnuts
½ bunch parsley, finely chopped
1/3 cup cranberries
1 egg
½ Tablespoon Cobram Estate Garlic Infused Extra Virgin Olive Oil
¼ teaspoon cinnamon
20g butter, melted

Method:

1. Preheat the oven to 180°C/350°F, fan forced.
2. To make the stuffing, blend bread and walnuts in a food processor until coarse. Spread on a baking tray and bake in oven for 10-15 minutes until the bread is mostly dry. Remove from oven and allow to cool for 5 minutes.
If cooking the turkey soon after, increase the oven temperature to 200C to preheat.
3. Place the breadcrumbs, walnuts, parsley, cranberries, egg, olive oil, cinnamon and butter into a large bowl and mix well to combine. Season with salt and pepper and set aside.
4. Rinse the turkey with cold water and then pat dry with paper towel. Place on a large roasting tray and fill the cavity with stuffing.
5. Combine melted butter with salt and pepper. Loosen the skin from the breast of the turkey and rub most of the butter mixture between the breast and skin. Rub the surface with the remaining butter.
6. Surround the turkey with the carrots and cover with aluminium foil. Place in the oven, turn the heat down to 180°C/350°F and roast until the juices run clear, approx. 2.5 hours. Baste the turkey with pan juices every 30 minutes and remove the foil for the last 45 minutes of cooking to brown.
7. Once cooked, cover the turkey with foil for 30 minutes before serving.
8. Serve with gravy, roast vegetables and sides.