Recipes | Side Dishes

Cornbread and Wild Rice Stuffing with Pecans & Cranberries


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Is Wild Rice Really Rice?

Let’s just say this right away: wild rice is actually a grass! But we are thrilled that it has finally been lab tested by Monash and has a generous low FODMAP serving of 140 g!

cornbread wild rice stuffing in a red casserole

This stuffing combines cornbread, savory cooked wild rice, chewy sweet dried cranberries and crunchy pecans. If you are looking for a cornbread based stuffing, give this one a try. We love this with Thanksgiving turkey.

I have also made this as a side to chicken when the yen for stuffing gets a hold of me throughout the year.

cornbread wild rice stuffing in a red casserole dish

Use Our Low FODMAP Certified Cornbread Recipe

You do have to make the cornbread first. Simply use our recipe for Low FODMAP Cornbread Muffins and bake the batter in an 8-inch or 9-inch (20 cm to 23 cm) square pan.

If you are a bacon fan, try our Cornbread with Bacon, Leeks & Pomegranate.

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cornbread wild rice stuffing in a red casserole
4.41 from 10 votes

Cornbread and Wild Rice Stuffing with Pecans & Cranberries

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 ½ cup (120 ml)

Makes: 24 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Author: Dédé Wilson



  1. If you want to stuff this stuffing in your turkey, follow your own recipe’s instructions. Our directions here are for baking the stuffing in a casserole dish alongside.
  2. Position rack in center of oven. Preheat the oven to 350°F/180°C. Butter the inside of a large casserole dish. A 3 quart (2.8 L) size or a 13 by 9-inch (33 cm by 23 cm) oven-safe dish is perfect.
  3. Have the cornbread made and cooled. It may be made up to 2 days ahead and kept at room temperature, well wrapped.
  4. Make the wild rice by stirring together 3 cups (720 ml) of water and the rice in a medium pot, bring to a boil, cover and simmer for about 40 minutes or until rice is cooked and tender and water is absorbed. Let sit off heat, still covered, for 10 minutes to steam.
  5. Meanwhile whisk together the reserved 2 cups (480 ml) of water with the FODY Chicken Soup Base in a pot and bring to a simmer. Remove from heat and add dried cranberries. Cover and let sit for 5 minutes to plump cranberries.
  6. Roughly crumble the cornbread into a large mixing bowl, then add the cooled wild rice. Use a slotted spoon to add the plumped cranberries, then also add the pecans, scallions and parsley. Fold everything together to mix evenly, then fold in melted butter and garlic-infused olive oil. Add enough of the reserved chicken base to moisten. Season well with salt, pepper and the sage.
  7. Loosely spoon the stuffing in prepared dish and cover with foil. Bake for about 40 to 50 minutes or until hot all the way through. If you like a crunchy top, remove foil for last 15 minutes of baking. Stuffing is ready to serve.



  • Please note that the goal of the low FODMAP diet is to eat as broadly as possible. During the Challenge Phase trying wild rice would be a great test for yourself. Then you would know that this stuffing could be incorporated into your diet.
Course: Side Dish
Cuisine: American


Calories: 244kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 44mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Calcium: 5mg | Iron: 0.2mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.