Olive and Rocket Stuffing
Serves 8-12 people
What you'll need
½ loaf Lo-Fo Pantry Seeded Loaf Bread, torn into small pieces
1 large handful (40g) rocket and spinach mix
⅓ cup (350g) olives, pitted
1 ½ cup (350g) water
4 tablespoons (80g) vegetable oil
1 tablespoon (15g) FODMAP Friendly Chicken Stock Powder
2 teaspoon (1g) turmeric
1 tablespoon (8.5g) Nigella seeds
1 tablespoon (4g) mustard seeds
Preheat fan-forced oven to 205°C (400°F).
Add water to a saucepan, along with chicken stock powder, turmeric, olives, and vegetable oil. Bring to boil.
Meanwhile, in a bowl, combine bread, rocket and spinach mix, nigella and mustard seeds.
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.
Cover the baking dish and transfer into oven for approximately 50 minutes.
Serve alongside turkey or chicken.