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I’m introducing a special guest post this month from Janel Lato. She is kind enough to share her amazing SIBO friendly stuffing recipe & video with us just in time for the holidays. I’m looking forward to trying more of her recipes in the future! -Kristy, Vital Food Therapeutics

Thanksgiving is just around the corner. If you’re anything like me, these holidays can kick up heaps of anxiety as you strategize how to keep your plate safe while reminiscing about your favorite dishes from the past. What will you be able to eat? Will it become a string of offers that you need to politely decline? Well, before you lock yourself in the bathroom to cry about what you are missing, let me offer you some hope. Sure, your choices are likely to look different from your company next Thursday. If you’re not hosting, you may need to make some of your own food to bring along. One thing is for certain, though. You will have your stuffing. Yes, stuffing! This recipe was created as a labor of love. It is wonderfully satisfying if you’re craving the stuff from the red box. The best response I’ve had to this recipe was from Kristy. She took a bite, looked at me and said, “This is like Stove Top stuffing, but better!” Dry those tears, it’s time to get cooking. AIP, Gluten-free, Low-FODMAP, Paleo, Primal, SCD, Side Dish, Vegetarian (Vegetarian option: replace bacon fat with coconut oil and marrow broth with vegetable broth)


2 T bacon fat
1 c green onion (green part only), sliced
1 1/2 c parsnips, peeled and diced
3 c celeriac, peeled and diced
1 c beef marrow broth
2 c carrots, peeled and diced
1 c fresh sage leaves, chopped fine
2 T fresh thyme leaves, chopped fine
1 T ume plum vinegar salt, to taste


1 c fresh or frozen berries (strawberries, cranberries or a combination)
1 T honey


1) Sauté onion in fat over medium-high heat until softened.
2) Add parsnips, celeriac and broth. Bring to a boil, then lower heat and simmer for 15 minutes.
3) Add carrots and simmer for another 15 minutes until vegetables are fork tender.
4) Remove from heat. Stir in herbs and vinegar. Allow to cool for 10 minutes.
5) In a food processor, pulse stuffing mix until slightly broken down.
6) Spread mixture evenly onto a parchment lined jelly roll pan.
7) Preheat oven to 400° F.
8) Prepare the jam: simmer berries and honey over medium heat until broken down, about 15-20 minutes. Using a small blender, blend until smooth. Strain out seeds using a metal spoon and mesh strainer.
9) Spoon dollops of berry jam over stuffing mixture.
10) Bake mixture for 1 hour, stirring every 20 minutes. Stuffing is done once the top of the mixture begins to dry out and crisp.
11) Stir in salt and serve.

About Janel: Janel believes delicious and beautiful foods are an important part of healing. In the years of coming to terms with her own autoimmune issues (Celiac Disease, PCOS and persistent SIBO), food has been the foundation of reducing and eliminating most of her symptoms. Janel is a trained photographer, birth doula, and life coach. Her work in direct support combined with her vast experience in process and project management have taught her to seek clarity, warmth and innovation in all she does. These days, what she does tends to involve hacking comfort foods for autoimmune diets and creating food videos. Regardless of the modalities used, Janel is passionate in supporting inspired individuals to share their gifts with ease.

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