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Cornbread and Wild Rice Stuffing With Pecans & Cranberries
FODMAPEVERYDAY.COM13Ingredients
105Minutes
190Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 cornbread muffins (recipe Monash University Certified Low FODMAP, batter, baked in an 8-inch or 9-inch, 20 cm to 23 cm square pan)
- 5 cups water (divided)
- 1 cup wild rice
- 1 1/2 tsp. chicken soup base (FODY)
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans (chopped)
- 1/2 cup scallions (finely chopped, green parts only)
- 1/4 cup flat leaf parsley (chopped)
- 12 Tbsp. unsalted butter (melted)
- 1/4 cup garlic (infused olive oil, such as FODY Foods Garlic-Infused Olive Oil)
- kosher salt
- freshly ground pepper
- 1 Tbsp. dried sage (rubbed)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium75mg3% |
| Potassium120mg3% |
| Protein3g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C6% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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