Cornbread and Wild Rice Stuffing with Pecans & Cranberries

Name: Cornbread and Wild Rice Stuffing with Pecans & Cranberries
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 recipe Monash University Certified Low FODMAP Cornbread Muffins ,; 5 cups (1.2 L) water, (divided); 1 cup (160 g) wild rice; 1 1/2 teaspoons FODY Chicken Soup Base; 1/2 cup (80 g) dried cranberries; 1/2 cup (57 g) chopped toasted pecans; 1/2 cup (32 g) finely chopped scallions, (green parts only); 1/4 cup (8 g) chopped flat-leaf parsley; 12 tablespoons (170 g) unsalted butter, (melted); 1/4 cup (60 ml) garlic-infused olive oil,; Kosher salt; Freshly ground pepper; 1 tablespoon rubbed dried sage

Instructions

Prep:15minCook:1h 30min

The perfect combination - cornbread and wild rice- with the added zing of cranberries and the crunch of pecans. Your guests are going to love it, it looks quite festive, and it complements all the classic Thanksgiving flavors.Low FODMAP Serving Size Info: Makes about 12 cups (2.8 L) of stuffing; serving size 1/2 cup (120 ml)

Updated at: Sun, 16 Feb 2025 17:47:19 GMT