I love to splurge on calories during the holidays. However, why not sneak in some healthy options which taste as delicious as the decadent dishes. Stuffing is a staple on every holiday table, but it’s also a known culprit for being loaded with heavy fats. Why not try substituting in my easy, healthy Yam Cornbread Stuffing, I bet you no one will even notice. Naturally sweet yams and cornbread team up for a memorable mouthwatering stuffing that will surely satisfy all. To save time you can always prepare or buy the cornbread and toast pecans ahead of time.
Makes 10 servings
2 cups chopped, peeled, Louisiana sweet potatoes (yams)
1 cup chopped onion
1 cup sliced celery
2 tablespoons butter
1/4 cup chopped parsley
1 teaspoon ground ginger
5 cups crumbled cooked cornbread
1/4 cup chopped pecans, toasted
Vegetable (or chicken) broth, as needed
1. Preheat oven 375°F. Coat 2-quart baking dish with nonstick cooking spray.
2. In large nonstick skillet, cook sweet potatoes, onion, celery in butter over medium heat 7-10 minutes, or until just tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger.
3. Add cornbread and pecans, toss gently to coat. Add enough broth to moisten.
4. Place stuffing in prepared dish. Bake, uncovered, 45 minutes, or until heated through.
Nutritional information per serving:
Calories 211, Protein (g) 5, Carbohydrate (g) 29, Fat (g) 9, Calories from Fat (%) 37, Saturated Fat (g) 2, Dietary Fiber (g) 3, Cholesterol (mg) 19, Sodium (mg) 355 Diabetic Exchanges: 2 starch, 1.5 fat