Healthy Pumpkin Cornbread Stuffing – Low Calorie, Low Fat
Dress up your stuffing with delicious and easy pumpkin cornbread combined with chicken sausage and butternut squash. It will be your new favorite Thanksgiving recipe.
The debate is waging again. Is it stuffing or dressing? Have you noticed how adamant people can be about what they call this delicious Thanksgiving side? For some, stuffing is what is in the turkey, and dressing is cooked out of the bird. For others, it is stuffing no matter where it is cooked, and for others it has to be called dressing. Forget igniting a heated conversation about politics. Ask about stuffing or dressing and watch the fireworks start. For my family it is stuffing. We don’t even bother to stuff the turkey anymore. We all prefer the stuffing baked on its own. Old habits die hard and we still call it stuffing not dressing. Fun greeky food fact – whether you call this delicious side dish stuffing or dressing may be determined by where you live. If you are Northerner, chances are you call it stuffing. If you are a Southerner, most likely you call it dressing. No matter what you call this delicious Thanksgiving dish, I love, love, love it.
We do have a secret family recipe. Just kidding you can find my slimmed down version of our Mushroom stuffing here. It really is an old family recipe though. I learned to make it when I was a little kid and now my daughter makes it. We are actually overachievers when it comes to stuffing. We usually have three different kinds. Why have one when you can have three? My Dad makes his family’s version, plus my Mom’s grandmother’s recipe, and then he throws in a wild card. You never know what type of bread he is going to use. Sometimes it is a cornbread or it could be ciabatta or something else. You can find Food Done Light Smoky Ciabetta Stuffing with Fennel, Apples and Grapes here.
I even smear some leftover stuffing on my turkey sandwich the next day. Oh yes, my sandwich has to have turkey, stuffing and mashed potatoes. Yup, it is a splurge, but once a year it is so worth all those carbs and calories. Do you have an old family recipe you use? What do you call this Thanksgiving side; stuffing or dressing? How many do you have to make?
Come back on Thursday. It is all about pie, Pear Cheddar Pie! Oh such deliciousness!
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Print Healthy Pumpkin Cornbread Stuffing – Low Calorie, Low Fat
Prep time: 10 mins Cook time: 50 mins
Serves: 16 servings
Ingredients
- 1 loaf pumpkin cornbread, cut into 1 inch pieces
- 2 tsp. oil
- 8 oz. bulk chicken sausage
- 1 cup chopped onion
- 8 oz. sliced mushrooms
- ¾ to 1 tsp. kosher salt, divided
- ¼ tsp. fresh ground black pepper, divided
- 3 cups diced butternut squash
- 1 tsp. dried thyme
- 1 tsp. dried sage
- ½ cup low-sodium chicken broth
- 1 egg
Instructions
- Preheat oven to 350°. Spray an 8 x 8 inch baking dish with non-stick spray.
- Heat a non-stick skillet over medium-high heat with oil.
- Add sausage breaking it up into small pieces. Brown sausage and cook completely. Place on a plate.
- Reduce heat to medium.
- Add onion, mushroom, ½ tsp. kosher salt and ⅛ tsp. pepper. Cook for 5 minutes.
- Add butternut squash and cover. Cook for 10 minutes. You want the butternut squash slightly soft but not quite cooked through.
- Pour into a bowl and let cool.
- Add sausage, cornbread, thyme, sage and chicken broth.
- Add more salt and pepper if needed.
- Stir in egg.
- Pour into baking dish and cover with foil.
- Bake for 30 minutes.
- Take foil off and back for another 10 minutes.
Nutrition Information Serving size: About ½ cup Calories: 152 Fat: 6g/Carbs 18g/Fiber 3g/Protein 6g
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But wait, there’s more. Check out these deliciously healthy Thanksgiving side dishes:
Lightened Cranberry Waldorf Salad
Happy Healthy Eating,
Christie
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