Cornbread & Sausage Stuffing
From EatingWell Magazine November/December 2007
NUTRITION PROFILE:Low Calorie Low Cholesterol Low Sat Fat Heart Healthy Healthy Weight
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. To save time, look for already prepared cornbread from a local bakery or supermarket.
Makes 12 servings, scant 1 cup each
ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Easy
1 pound sweet Italian turkey sausage (about 4 links), casings removed
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/4 teaspoon salt
Freshly ground pepper to taste
2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 1/2-3 cups reduced-sodium chicken broth
Directions:
1. Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes.
Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes.
Transfer the mixture to a large bowl.
Season with salt and pepper.
Add cornbread, parsley and sage.
3. Bring broth to a simmer in a small saucepan.
Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces).
Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet.
Spoon the stuffing into the prepared pan and cover with foil.
4. Bake the stuffing until thoroughly heated, about 25 minutes.
Serve warm.
NUTRITION INFORMATION:
Per serving: 237 calories; 9 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 29 g carbohydrate; 12 g protein; 3 g fiber; 609 mg sodium; 153 mg potassium.2 Carbohydrate ServingsExchanges: 2 starch, 1 medium-fat meat
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Just before serving, bake at 350°F until hot, about 30 minutes.
Sunday, November 23, 2008
Monday, November 17, 2008
Save the Day Stuffing
Leave it to Hungry Girl to make a super stuffing that sounds super! I have continued on my quest for Thanksgiving recipes and came across this one in the same email that I got the cranberry sauce one!
WooHoo - just have to decide between this one or a cornbread one. Thanks again HungryGirl for feeding mmy family
Save-the-Day Stuffing
PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS® value 1*
We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!
HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving!
Ingredients:
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion 1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped salt, pepper, rosemary, thyme, to taste
Directions:
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale.
Otherwise, begin by lightly toasting bread. Preheat oven to 350 degrees.
Cut bread into 1/2-inch cubes.
Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
In a medium pot, combine broth, celery, and onion.
Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic.
Season mixture to taste with salt, pepper, rosemary and thyme.
Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir.
Pour mixture into the baking pan, evenly covering bread cubes.
Mix gently with a fork.
Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing.
Return dish to oven (uncovered), and cook for an additional 15 minutes.
MAKES 5 SERVINGS
WooHoo - just have to decide between this one or a cornbread one. Thanks again HungryGirl for feeding mmy family
Save-the-Day Stuffing
PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS® value 1*
We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!
HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving!
Ingredients:
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion 1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped salt, pepper, rosemary, thyme, to taste
Directions:
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale.
Otherwise, begin by lightly toasting bread. Preheat oven to 350 degrees.
Cut bread into 1/2-inch cubes.
Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
In a medium pot, combine broth, celery, and onion.
Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic.
Season mixture to taste with salt, pepper, rosemary and thyme.
Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir.
Pour mixture into the baking pan, evenly covering bread cubes.
Mix gently with a fork.
Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing.
Return dish to oven (uncovered), and cook for an additional 15 minutes.
MAKES 5 SERVINGS
Saturday, November 15, 2008
To-Die-For Pumpkin Pie
Another Hungry Girl Recipe that I think I just might have to try! Pumpkin Pie is always popular in our house so why not try and make it a little healthier!!
I have not tried this one yout, but will post my comments on it after I try it!
Ingredients:
For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon
For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip
Directions:
Preheat oven to 350 degrees.
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
Combine crumbs with all other crust ingredients.
Stir until mixed well.
In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust.
Press it into the edges and up along the sides of the dish.
Set aside.
In a large bowl, combine all ingredients for the filling.
Mix well.
Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!)
Bake pie in the oven for 45 minutes, and then remove it and allow to cool.
Chill in the fridge for several hours (for best results, chill overnight).
Cut into 8 slices, and if you like, top with Reddi-wip before serving!
MAKES 8 SERVINGS
I have not tried this one yout, but will post my comments on it after I try it!
Ingredients:
For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon
For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip
Directions:
Preheat oven to 350 degrees.
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
Combine crumbs with all other crust ingredients.
Stir until mixed well.
In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust.
Press it into the edges and up along the sides of the dish.
Set aside.
In a large bowl, combine all ingredients for the filling.
Mix well.
Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!)
Bake pie in the oven for 45 minutes, and then remove it and allow to cool.
Chill in the fridge for several hours (for best results, chill overnight).
Cut into 8 slices, and if you like, top with Reddi-wip before serving!
MAKES 8 SERVINGS
Thursday, November 13, 2008
Thanksgiving Eats and Treats, part 1
With Thanksgiving just 2 weeks away, I have decided to start the search for some good, healthier versions of some of our favorite Thanksgiving dishes! We all enjoy getting together and enjoying the feast, but that does not mean that you have to forget watching what you are eating!
Today I have found a cranberry sauce that sounds great - and easy to make!
Kickin' Cranberry Sauce
PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1* (as per posted on HungryGirl.com)
Dab or pile this stuff on top of your turkey. Or just eat it plain! (There’s so much good fruit in here, we wouldn’t blame you.) P.S. For quick day-of assembly, start this off the day before...
Ingredients:
One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar 1/8 tsp. cinnamon
Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water.
Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally.
Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined.
Stir in cinnamon and apples and mix well.
Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir.
Drain juice from the can of orange segments.
Roughly chop orange segments and drain any excess liquid from them.
Slightly crush almonds so that they break into smaller pieces.
Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
MAKES 12 SERVINGS
Today I have found a cranberry sauce that sounds great - and easy to make!
Kickin' Cranberry Sauce
PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1* (as per posted on HungryGirl.com)
Dab or pile this stuff on top of your turkey. Or just eat it plain! (There’s so much good fruit in here, we wouldn’t blame you.) P.S. For quick day-of assembly, start this off the day before...
Ingredients:
One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar 1/8 tsp. cinnamon
Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water.
Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally.
Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined.
Stir in cinnamon and apples and mix well.
Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir.
Drain juice from the can of orange segments.
Roughly chop orange segments and drain any excess liquid from them.
Slightly crush almonds so that they break into smaller pieces.
Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
MAKES 12 SERVINGS
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