For many, stuffing is an essential part of Christmas dinner, for others it is hazard to avoid. With Stephanie Clairmont's IBS friendly recipe, you'll have a version that is enjoyed by all.

Makes: 8 -10 servings

Time: 15 minutes prep, 30 minutes cook

Stephanie's cracking cranberry and walnut stuffing ingredients

Olive oil to coat casserole dish

Juice of ½ an orange

½ cup water

2 cups whole cranberries, fresh or frozen

1 loaf gluten-free breadcut into 1-inch cubes

1 ½ cups gluten-free reduced sodium chicken or vegetable stock

2 medium celery stalks, diced small

½ cup onion, diced small

¼ cup walnut pieces

10 fresh sage leaves, minced

2 tsp minced fresh thyme leaves (or 1 tsp. dried)

2 tsp minced fresh rosemary (or 1 tsp. dried)

Salt and pepper to taste

1 Tbsp olive oil, for drizzling

How to make Stephanie's cracking cranberry and walnut stuffing

Preheat the oven to 400°F (200°C). Lightly coat a large casserole dish with a little olive oil.

In a small sauce pan combine the orange juice and water and bring to a boil. Stir in the cranberries and simmer over low heat for 3 to 4 minutes, or until softened. Set aside.

Place the bread cubes in a large bowl. Add cranberries, 2 Tbsp. (60 ml) of the liquid, stock, celery, onion, walnuts, sage, thyme, rosemary, and salt and pepper to taste. Stir gently to combine and transfer to the prepared casserole.

Drizzle the olive oil over and bake for about 30 minutes or until heated through and golden and crispy on top. Serve immediately or keep warm in a low oven until ready to serve.

Stephanie Clairmont, MHSc, RD is a Registered Dietitian who has helped thousands of people just like herself overcome symptoms of IBS and get back to feeling normal again. To learn more about how to identify what your food triggers are and get relief from digestive symptoms, visit