This is such a busy time of year for everyone and with people spending more time now than the rest of the year in the kitchen, I’ve been demonstrating and sharing tips and recipes all over the place. I wanted to compile the wonderful recipes I have shared this month for various outlets. I’ve picked my favorite recipes that you can bet will be on my Thanksgiving table. On WAFB I shared Southwestern Shrimp, Corn, and Sweet Potato Soup, Glazed Pork Tenderloin with fig preserves, Wild Rice and Peppers, and Broccoli and Pecans with Creamy Horseradish Sauce. The Huffington Post featured an article called “Terrific Tips for a Hearty and Healthy Thanksgiving“ with a lot of great tips on making your day a little easier and healthier. From sweet potato casseroles to stuffing, you’ll enjoy my trim & terrific versions of these classics that are mouth-watering but more figure- friendly and my monthly article for Albertson’s focuses on just how great sweet potatoes are. I also visited the Juanita J. Craft Recreation Center at Baylor Dallas to cook up my Wild Rice and Peppers and my Mixed Greens with Apples and Walnuts with Cranberry Vinaigrette. At the Charles A Sammons Cancer Center cooking class I shared my Chunky Corn Chowder with Kale and Sweet Potato (also featured on the This Mama Cooks blog), Yam Cornbread Stuffing (recipe below, photo above), and Red Velvet Berry Trifle.
All of these Thanksgiving recipes are featured in my books which can be purchased here and make great gifts for the holidays.
For more Thanksgiving recipes visit my website at www.hollyclegg.com
Yam Cornbread Stuffing
Time saver dressing combining two holiday favorites, Louisiana yams and cornbread, in this scrumptious diabetic friendly recipe. Save a step and buy premade cornbread at the grocery.
10 servings/serving size: 3/4 cup
2 tablespoons canola oil
2 cups peeled chopped Louisiana yams (sweet potatoes)
1 cup chopped onion
1 cup sliced celery
1/4 cup chopped fresh parsley
1 teaspoon ground ginger
5 cups crumbled cooked cornbread
1/4 cup chopped pecans, toasted
2 tablespoons fat-free low-sodium chicken or vegetable broth
1. Preheat oven 375°F. Coat 3-quart baking dish with nonstick cooking spray.
2. In large nonstick skillet coated with nonstick cooking spray, heat oil over medium heat. Sauté sweet potatoes, onion, and celery 7–10 minutes or until just tender, stirring.
3. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans and toss gently to coat. Add broth to moisten.
4. Place stuffing in prepared dish. Bake, uncovered, 35–45 minutes or until heated through.
Nutritional information per serving:
Calories 241 Calories from fat 42% Fat 9g Saturated Fat 1g Cholesterol 6mg Sodium 332mg Carbohydrate 36g Dietary Fiber 3g Sugars 12g Protein 4g Dietary Exchanges: 2 1/2 starch, 1 1/2 fat
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