For me, it’s not Thanksgiving without stuffing. If you have digestion issues, eating traditional stuffing may be out of the question. I wanted to experiment with some alternative options that have the same flavors but are safe for IBS and GERD sufferers to eat. This quinoa stuffing is the first experiment and it went quite well.
If you’ve had quinoa before, you know it is no way equal to bread and if you haven’t had quinoa before, I’m telling you right now it doesn’t compare to bread. This is true in terms of both flavor and texture, so it’s important to know that going in. Making any quinoa “stuffing”, while it may be delicious, is probably never going to feel like eating the real deal.
To start the experiments, I wanted to try a flavor profile that is closest to traditional stuffing, so this quinoa stuffing uses celery, poultry seasoning (my homemade kind that is safe for Low FODMAP and GERD/Acid Reflux eating – recipe here) and chives in place of onion. The end result was really quite delicious! Flavor-wise, this truly does taste like most traditional stuffings I’ve had. As stated above, though, it’s quinoa so the texture is that of quinoa, not bread.
I’m sure there are ways of using gluten free bread to make a digestion-friendly stuffing too and I may try that at some point down the line. I’ve been on a huge quinoa kick lately, though, and have an enormous bag of the stuff. So for now, I’ll be continuing to experiment with other flavor/ingredient blends of quinoa stuffing to provide you all with some more digestion-friendly options for your Thanksgiving feasts. Lt me know if there are any specific flavors/ingredients you’d like to see in a stuffing recipe and I’ll try to work them in to the experiments!