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Olive and Rocket Stuffing

Preparation

10 mins

Baking

50 mins

Makes

Serves 8-12 people

What you'll need

bread

½ loaf Lo-Fo Pantry Seeded Loaf Bread, torn into small pieces

rocket

1 large handful (40g) rocket and spinach mix

black olives

⅓ cup (350g) olives, pitted

water

1 ½ cup (350g) water

oil

4 tablespoons (80g) vegetable oil

coarse polenta

1 tablespoon (15g) FODMAP Friendly Chicken Stock Powder

turmeric

2 teaspoon (1g) turmeric

Nigella seeds

1 tablespoon (8.5g) Nigella seeds

wholegrain mustard

1 tablespoon (4g) mustard seeds


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Bread Flour with Seeds
Lo-Fo Pantry Bread Flour with Seeds

Process

Step 1

Preheat fan-forced oven to 205°C (400°F).

Step 2

Add water to a saucepan, along with chicken stock powder, turmeric, olives, and vegetable oil. Bring to boil.

Step 3

Meanwhile, in a bowl, combine bread, rocket and spinach mix, nigella and mustard seeds.

Step 4

Transfer bread mix into a baking dish, then pour water and stock mix over the bread mix. Mix together to ensure mix is evenly distributed using a wooden spoon.

Step 5

Cover the baking dish and transfer into oven for approximately 50 minutes.

Step 6

Serve alongside turkey or chicken.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Bread Flour with Seeds
Lo-Fo Pantry Bread Flour with Seeds