Holly Clegg is the author of several healthy cookbooks including The New Holly Clegg Trim & Terrific Cookbook and Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment. (I featured her Marinated Shrimp and Edamame Salad last June.)
What I love about Holly’s recipes is that she believes that home cooks should be able to cook food that is good for you, delicious and easy to prepare.
I receive her monthly enewsletter and found the stuffing I’m going to make for my mother-in-law. Since she’s gluten free, I’ll be using Bob's Red Mill Gluten-Free Cornbread Mix. Also, since my daughter is allergic to nuts, I’ll substitute pine nuts (which are a seed) for the pecans.
Makes 10 servings
- 2 tablespoons canola oil
- 2 cups peeled chopped Louisiana sweet potatoes (yams)
- 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
- 1/2 cup fat-free low-sodium chicken or vegetable broth
- Preheat oven 375°F.
- In large skillet coated with nonstick cooking spray, heat oil over medium heat. Sauté sweet potatoes, onion, celery 7-10 minutes, or until just tender. Stirring frequently.
- Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans, toss gently to coat. Add broth to moisten.
- Place stuffing in 3-quart casserole dish coated with nonstick cooking spray. Bake, uncovered, 35-45 minutes, or until heated through. Serve.
serving size = 3/4 cup
Protein (g) 4
Carbohydrate (g) 36
Fat (g) 9
Calories from Fat (%) 79
Saturated Fat (g) 1
Dietary Fiber (g) 3
Sugars (g) 12
Cholesterol (mg) 6
Sodium (mg) 334
Diabetic Exchanges: 2 1/2 starch, 1 1/2 fat
Weight Watchers POINTS per serving = 5
(To reduce the POINTS, try omitting the nuts and reducing the portion size.)