Sage and hazelnut stuffing wheat free and Low FODMAP

IMG_1624This is a little late for Christmas 2012 but there is always next year or you could try this with roast chicken or any other light meat.


150g of fibre based wheat free bread

200 g of chicken livers

30g hazelnuts

a good handful of fresh sage leaves

leaves from 4 stalks of thyme

1 tablespoon of garlic infused oil

100 mls vegetable stock (made from celery + carrot) or chicken/turkey stock – this is probably better home made as stock cubes often contain onion and garlic.

Salt + pepper


Crumb the bread (it is better if it is a little stale)

Chop the herbs and hazelnuts

Trim the livers – removing any white and connective tissue

Add the oil to a frying pan and lightly fry the livers, chop them into small pieces (or lightly blend) They do not need to be cooked through as the stuffing will be going in the oven.

Mix with the breadcrumbs, herbs livers, hazelnuts, salt + pepper.

Place the ingredients in an oven proof dish and cook at gas mark 5, 190 degrees C, for 20-30 minutes.

Serves 5 don’t have a very large amount as hazelnuts do contain a small amount of FODMAPs.