Hello -
Enjoy this IBS Thanksgiving recipe classic, easily made with pantry staples.
Cranberry Sage Stuffing
This is a wonderfully old-fashioned stuffing with savory herbs and a light sweet-tart touch from the cranberries. Stuffing is a great soluble fiber foundation for your Thanksgiving meal - as long as it's low fat and dairy free! And just about all fresh or dried herbs are digestive aids, so use them generously.
Remember that soluble fiber is what will keep your digestion stable, and let you safely add in insoluble fiber from chopped and cooked veggies or fruits such as the celery, onion, and cranberries.
And bonus, cooking sulfurous veggies like onions not only breaks down the insoluble fiber, it also off-gases the sulfur. That can make onions (and garlic) much more tolerable for IBS.
Want a super simple variation? Just sub chopped fresh mushrooms for the cranberries and omit the brown sugar. Enjoy!
Makes 8-10 servings
2 tablespoons olive or canola oil
1 cup celery, finely chopped
1 cup sweet white onion, finely chopped
1 cup finely chopped fresh cranberries
2 tablespoons packed brown sugar
2 tablespoons fresh chopped, or 2 teaspoons dried, sage
2 tablespoons fresh chopped, or 2 teaspoons dried, rosemary
7 cups French or sourdough bread or English muffins, toasted and cut into 1/2" cubes (about 12 slices)
1 tablespoon Acacia Tummy Fiber (optional, but very helpful)
1/2 cup vegetable or fat-free chicken broth
1/2 cup fresh orange juice OR 1/2 cup brewed, cooled Fennel Tummy Tea
Preheat oven to 325F. In a large non-stick skillet cook the celery and onion in the oil over medium heat until very soft and golden. Add cranberries, brown sugar, sage, rosemary, and salt and pepper to taste. Cook, stirring, for 5 minutes. Transfer mixture to a large bowl, add toasted bread cubes, and stir gently but thoroughly until well combined.
Spoon stuffing into a 3-quart casserole dish. Add the Acacia Tummy Fiber to a small bowl and stir in the broth and the orange juice (or fennel tea) till dissolved, then drizzle liquid over the stuffing and gently stir. Bake, covered, for 30 minutes. Uncover and bake 30 minutes more.
Final step? Enjoy! And if you make this, post your own picture or video results to our private Facebook Group to share!
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
You can change your email below or unsubscribe completely from my emails.
If you do, I won't be able to send you any updates, complimentary information on dealing with IBS, special deals, and much more.
If you have any issues, please reply to this email and let me know.
I'm here for you. =)
Enjoy this IBS Thanksgiving recipe classic, easily made with pantry staples.
Cranberry Sage Stuffing
This is a wonderfully old-fashioned stuffing with savory herbs and a light sweet-tart touch from the cranberries. Stuffing is a great soluble fiber foundation for your Thanksgiving meal - as long as it's low fat and dairy free! And just about all fresh or dried herbs are digestive aids, so use them generously.
Remember that soluble fiber is what will keep your digestion stable, and let you safely add in insoluble fiber from chopped and cooked veggies or fruits such as the celery, onion, and cranberries.
And bonus, cooking sulfurous veggies like onions not only breaks down the insoluble fiber, it also off-gases the sulfur. That can make onions (and garlic) much more tolerable for IBS.
Want a super simple variation? Just sub chopped fresh mushrooms for the cranberries and omit the brown sugar. Enjoy!
Makes 8-10 servings
2 tablespoons olive or canola oil
1 cup celery, finely chopped
1 cup sweet white onion, finely chopped
1 cup finely chopped fresh cranberries
2 tablespoons packed brown sugar
2 tablespoons fresh chopped, or 2 teaspoons dried, sage
2 tablespoons fresh chopped, or 2 teaspoons dried, rosemary
7 cups French or sourdough bread or English muffins, toasted and cut into 1/2" cubes (about 12 slices)
1 tablespoon Acacia Tummy Fiber (optional, but very helpful)
1/2 cup vegetable or fat-free chicken broth
1/2 cup fresh orange juice OR 1/2 cup brewed, cooled Fennel Tummy Tea
Preheat oven to 325F. In a large non-stick skillet cook the celery and onion in the oil over medium heat until very soft and golden. Add cranberries, brown sugar, sage, rosemary, and salt and pepper to taste. Cook, stirring, for 5 minutes. Transfer mixture to a large bowl, add toasted bread cubes, and stir gently but thoroughly until well combined.
Spoon stuffing into a 3-quart casserole dish. Add the Acacia Tummy Fiber to a small bowl and stir in the broth and the orange juice (or fennel tea) till dissolved, then drizzle liquid over the stuffing and gently stir. Bake, covered, for 30 minutes. Uncover and bake 30 minutes more.
Final step? Enjoy! And if you make this, post your own picture or video results to our private Facebook Group to share!
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
You can change your email below or unsubscribe completely from my emails.
If you do, I won't be able to send you any updates, complimentary information on dealing with IBS, special deals, and much more.
If you have any issues, please reply to this email and let me know.
I'm here for you. =)
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