CHrisTMAS DINNER For a sensitive gut

Here’s a collection of gut-friendly recipes perfect for the perfect turkey Christmas dinner, with the trimmings, for those with sensitive stomachs or digestive issues. This menu includes a roasted Turkey Crown with a maple glaze, accompanied by a smooth, homemade Gravy, and a specially seasoned stuffing made from sourdough or gluten-free bread. It also features Roasted Carrots and Parsnips and golden Roasted Potatoes. These recipes ensure a festive feast that’s delicious and comforting for everyone, but especially those with digestive sensitivities.

Serves ~6-8 people

Maple Roasted Turkey Crown

For the Turkey Breast:

  • 2kg turkey crown on the bone

For the Glaze:

  • 4 tbs maple syrup
  • 1 tbs Dijon mustard
  • 1 tbs red wine vinegar

Tip: When eating, avoid the skin on the turkey to reduce fat intake, which can be a symptom trigger.


  1. Preheat your oven to 190°C (170°C for a fan oven).
  2. Rub butter thoroughly over the turkey crown, season it generously with salt and pepper, and place it skin-side up in a roasting tin. Roast for 30 minutes.
  3. While roasting, combine the glaze ingredients in a bowl.
  4. After 30 minutes, remove the turkey from the oven and apply half of the glaze to the skin.
  5. Continue roasting for an additional hour, applying the remaining glaze twice, until fully cooked and caramelized.
  6. Allow the turkey to rest for at least 20 minutes before carving.
  7. Can have some cranberry sauce on the side if desired.

Turkey Gravy


  • 1 tbs cornflour
  • 50-100ml water, depending on how thick you want it
  • 1 tsp Compton’s gravy salt
  • 100ml roast meat juices


  1. After roasting, transfer the meat to rest. Pour the juices into a bowl, skimming off any fat.
  2. Mix cornflour with water to form a paste.
  3. Heat the roasting tin over low-medium heat. Add the cornflour mixture and stir continuously.
  4. In a different cup, add a level teaspoon of Comptons Gravy Salt to 50ml of hot water. Stir until it’s completely dissolved.
  5. Stir in the gravy salt and add the reserved juices,
  6. Heat it up, bringing it to a boil, then let it simmer for a couple of minutes, stirring until the desired consistency is reached.
  7. The gravy should thicken; once it does, take it off the heat.
  8. Season to taste and serve alongside the roast.
  9. Feel free to adjust the flavor by adding more or less of the dissolved Comptons Gravy Salt to suit your taste.

Stuffing with herbs and chives


  • 8 slices of sourdough (or gluten-free bread if required)
  • 1 cup chicken stock – Massel’s is a great Low FODMAP option
  • 1 tbs olive oil
  • ¼ onion, chopped (optional)
  • 1/2 celery stalk, finely chopped
  • 1 clove garlic, minced (optional). Use a fermented garlic clove if want low FODMAP option.
  • 1 tsp dried thyme
  • 1 tbs fresh chives
  • 1 tsp soy sauce
  • Freshly ground black pepper and salt


  1. Preheat the oven to 150°C. Place cubed bread on a greased baking tray, drizzle with olive oil, and add a pinch of salt. Bake for 30-35 minutes, stirring every 10 minutes, until dry and slightly toasted. Let cool.
  2. In a pan over medium-low heat, add olive oil – add the celery, and onion if using, and cook until soft, about 5 minutes. Then add garlic (if using), thyme, black pepper, salt, and soy sauce, cooking for another 1-2 minutes. Remove from heat.
  3. Add the herby mixure to the bread, along with the stock and fresh chives. And toss to combine.
  4. Pour into a greased baking dish and cover with foil.
  5. Increase the oven heat to 190°C.
  6. Bake covered for 20 minutes, then uncover and bake for another 10-15 minutes until golden on top.

Roasted Carrots and Parsnips


  • 4 medium-sized parsnips, peeled and trimmed
  • 4 medium carrots, peeled and trimmed
  • 3 tablespoons extra virgin olive oil or cold-pressed rapeseed oil
  • 1 tbs maple syrup
  • 1 tsp red wine or balsamic vinegar
  • 2 sprigs thyme or rosemary, leaves picked and finely chopped


  1. Preheat your oven to 220°C (200°C for a fan oven).
  2. Slice parsnips and carrots lengthwise into quarters, removing the tough core. Place on a baking sheet lined with parchment paper.
  3. Whisk together olive oil, maple syrup, vinegar and chopped herbs. Season to taste.
  4. Drizzle over vegetables, ensuring even coating. Roast for 35 minutes, turning the tray halfway for even caramelization.

Tip: Roasting makes vegetables easier to digest.

Roasted Potatoes


  • 600g/1 bag of baby potatoes, quartered
  • 2 tablespoons of olive oil
  • Salt, to taste


  1. Preheat the oven to 220°C. Line a rimmed baking sheet with aluminum foil.
  2. In a large bowl, mix quartered baby potatoes with olive oil to coat evenly.
  3. Spread potatoes in a single layer on the baking sheet. Bake for 15 minutes.
  4. Stir the potatoes and continue baking for another 15 minutes until tender and golden brown.
  5. Season with salt and serve warm.

Tip: Use olive oil instead of duck fat for less risk of digestive issues

These recipes, tailored to be easier to digest with a sensitive gut offer a festive and flavourful Christmas menu that you can look forward to.

If you have particular food intolerances, you can modify these recipes to meet your dietary requirements. Substituting ingredients instead of completely eliminating them can lead to a more nutritious and fulfilling meal. Happy cooking!

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