Looking for a traditional Thanksgiving stuffing recipe, I have made this recipe for many years and have had numerous favorable comments, so give it a try this year.
Stuffing Secrets
When it comes to the stuffing or dressing, replace real butter or margarine with butter flavored granules. Just mix them with warm water and you have the flavor of butter without the fat.
Fill your stuffing with low calorie things like onions, celery, and poultry seasoning.
Sweet Potato Secrets
Use egg whites or frozen egg substitute instead of whole eggs.
Top the sweet potatoes with barley cereal or cornflakes instead of coconut or nuts. You'll get the crunch without all the fat.
Cranberry Salad Savers
Switch from regular cream cheese or sour cream to fat-free products.
Pumpkin Pie Pacers
You can trim down the fat by using fat-free ingredients or skipping the crust and eating the filling. Pie gets most of its fat and calories from the crust.
Which wine is suitable for Thanksgiving Dinner?
For a menu that includes turkey and gravy, tangy stuffing, sweet maple potatoes, and a salad with salty cheese.
The most important consideration is the wine's taste, how it complements what you're serving, and what you like. There are no hard-and-fast rules for picking the right red or white.
It's best to put a sparkling wine for pre thanksgiving toasts and a white and red on the table, and let your guests help themselves to what they like.
Cornbread and Sausage Stuffing
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure to become a favorite side year-round.
Ingredients
" 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
Preparation
1. Preheat oven to 325°F. Coat a 9-by-13-inch baking pan 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.
Tips & Notes
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350°F until hot for about 30 minutes.
Nutrition
Per serving: 242 calories; 8 g fat ( 3 g sat , 0 g mono ); 29 mg cholesterol; 34 g carbohydrates; 10 g protein; 2 g fiber; 692 mg sodium; 79 mg potassium.
Check out so many more Traditional Thanksgiving Recipes 2011.
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