As promised yesterday, I’m posting a healthful holiday stuffing recipe from The American Medical Association Family Health Cookbook. (See Lighten Up Your Organic Thanksgiving Dinner, featuring tips from cardiologist and AMA President-Elect J. James Rohack, MD.)
We’ve posted numerous Thanksgiving stuffing recipes over the last few years. You’ll find a convenient list of versatile dishes—traditional stuffings, stuffing casseroles and even a stuffing-based dip—from our Organic Blog at the end of this article.
All of the ingredients in today’s recipe should be available at your local natural and organic food store.
Tomorrow, we turn our attention to sweet potato recipes, so be sure to tune in!
Kale, Cornbread and Cranberry Stuffing
Makes 8 servings
2 teaspoons unsalted butter
1 medium onion, chopped
1 large celery rib, chopped
1/3 cup fat-free, low-sodium chicken broth (add extra if stuffing is dry)
1 package frozen chopped kale, or 3/4 pound fresh kale
2/3 cup fresh cranberries, chopped
4 cups low-fat cornbread, crumbled
1 teaspoon sage
1 teaspoon thyme
1 teaspoon savory
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, heat the butter, and cook the onion and celery until tender.
Add the chicken broth and kale. Cook, covered, stirring occasionally, until kale is tender—about 6 minutes for fresh kale and 3 minutes for frozen.
Add the cranberries and cook, covered, for 3 minutes.
Add the cornbread, sage, thyme, savory, salt and pepper. Toss to combine.
Transfer the stuffing to a large ovenproof dish and cover.
Preheat the oven to 350°F. Bake the covered casserole 20 to 25 minutes, until heated through. If stuffing seems dry during baking, add a bit more chicken broth.
Note: This recipe can be made ahead of time and refrigerated. If baking after refrigeration, bake 40 to 50 minutes.
Per Serving: About 107 calories, 34 calories from fat, 4 g total fat, 1 g saturated fat, 221 mg sodium, 15 g total carbs, 3 g fiber, 3 g protein .