IBS Friendly and Gluten-free Stuffing

Stuffing is a staple on many Christmas dinner tables and with this tasty, easy to make recipe you don't need to miss out if you have IBS or Coeliac disease. 
serves 6-8


8 slices 100% spelt sourdough bread OR gluten-free bread OR white/wholemeal bread
60g butter, melted
4-5 spring onions (green part only), finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp fresh sage, finely chopped
1 tbsp fresh thyme, finely chopped
100-125ml milk (fresh standard OR lactose free OR almond)
Salt and pepper to season


Preheat the oven to 180ºC.
Break the bread into very small pieces in a bowl and drizzle with melted butter, mix well.
Spread on a baking tray and cook in the oven for 10-15 minutes, tossing every 5 minutes and cooking until golden brown. Remove from the oven and allow to cool.
In a bowl, mix the spring onion, parsley, sage and thyme, then add the bread and mix well.
Add salt and pepper to season.
Mix in the milk, adding it in small amounts and mixing until it is moist, but avoiding making it soggy.
Spread on a greased baking tray and bake in the oven for 10-15 minutes or until crispy on top.

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