Best Cornbread Dressing Recipe With Sweet Potatoes: Easy Thanksgiving Dish
What's the best cornbread dressing recipe using the # 1 holiday ingredient? OK, so that's not exactly a scientific number, but sweet potatoes are definitely our favorite ingredient on the holidays. Holly combined them with the Thanksgiving cornbread dressing dish to make the best cornbread dressing recipe already! Cornbread dressing and sweet potatoes adorn every […]

What's the best cornbread dressing recipe using the # 1 holiday ingredient?

OK, so that's not exactly a scientific number, but sweet potatoes are definitely our favorite ingredient on the holidays. Holly combined them with the Thanksgiving cornbread dressing dish to make the best cornbread dressing recipe already! Cornbread dressing and sweet potatoes adorn every holiday table. We think healthy sweet potato recipes are the best and this winning combination gives you an amazing Southern Cornbread Dressing Recipe. This combination of cornbread and sweet potatoes creates the best healthy cornbread dressing for an easy and healthy holiday recipe. No Thanksgiving table would be complete without it - soon to be your favorite holiday side dish, too. Better yet, this is a diabetic cornbread dressing recipe! Make The Healthy Cooking Blog your # 1 resource for easy, healthy cooking Thanksgiving Recipes and Tips!

Delicious and healthy cornbread dressing

The beloved sweet potato, or yam as it is called in Louisiana, is the sweetest of the sweet potatoes, offering rich nutrition like fiber, vitamins A and C, making it a diabetic sweet potato recipe. There is a lot of easy healthy sweet potato recipes featured on Team Holly's Healthy Food Blog! What's great is that this diabetic cornbread recipe tops the list of the best healthy cornbread dressing recipes. Just because it's a Thanksgiving cornbread dressing doesn't mean it can't be made into a deliciously healthy cornbread dressing recipe. I want the only stuffed thing for Thanksgiving to be the turkey! Check it out healthy thanksgiving menu including the best Sweet potato casserole with praline filling!

Best of both worlds with healthy sweet potato recipes - yams and cornbread

Yam Cornbread Stuffing is the ultimate time-saving holiday recipe, as it combines yams and dressing in one delicious dish. Can you believe this diabetic cornbread vinaigrette recipe is?iabetic-friendly ?! With fresh yams, cornbread, ginger and toasted pecans. For a quick approach, make the cornbread and toast the pecans a day ahead (or just buy cornbread), and lLook for Louisiana yams in your grocery store for the sweetest of sweet potatoes.

The best cornbread dressing recipe is an EASY, healthy dressing!

Yam dressing
Two holiday favorites, Louisiana yams and cornbread, in this delicious cornbread vinaigrette recipe. Hard to believe, this is also one of the most delicious healthy cornbread dressing recipes. Save time and prepare the cornbread and toast the pecans a day ahead. Or you can even buy pre-made cornbread. Keep it simple!
Portionsten (3/4 cup) servings
Ingredients
  • 2soup spoons canola oil
  • 2cups peeled and chopped Louisiana yamsSweet potatoes
  • 1Chopped off chopped onion
  • 1Chopped off Sliced ​​celery
  • 1/4Chopped off chopped fresh parsley
  • 1teaspoon grounded ginger
  • 5cups crumbled cooked cornbread
  • 1/4Chopped off chopped pecanswire rack
  • 2soup spoons low sodium, fat free chicken or vegetable broth
Instructions
  1. Preheat the oven to 375 ° F. Coat a 3 quart baking dish with nonstick cooking spray.
  2. In a large nonstick skillet coated with nonstick cooking spray, heat oil over medium heat. Sauté sweet potatoes, onion and celery for 7 to 10 minutes or until just tender, stirring constantly.
  3. Pour the mixture into a large mixing bowl. Stir in the parsley and ginger. Add cornbread and pecans and toss gently to coat. Add broth to moisten.
  4. Place the stuffing in the prepared dish. Bake, uncovered, 35 to 45 minutes or until heated through.
Recipe Notes

Per serving: Calories 241 Calories from fat 42% Fat 9g Saturated fat 1g Cholesterol 6mg Sodium 332mg Carbohydrates 36g Dietary fiber 3g Sugars 12g Protein 4g Food exchange: 2 1/2 starch, 1 1/2 fat

Awesome Tidbit: Save Time: Make cornbread and toasted pecans a day ahead. Sweet potatoes are packed with vitamins and boost the nutritional value of this recipe.

Your favorite healthy Cajun recipes like the Southern Cornbread Dressing Recipe

Who said Louisiana and Cajun food couldn't be good for you? Living in Baton Rouge, Holly Clegg wanted to give you all of your favorite healthy Cajun recipes, so no guilt about eating here. By writing his men's healthy cookbook, Guy's Guide to Eating Well, she was so excited to include her favorite diabetic cornbread dressing.

There is a Diabetics-Obesity Chapter in the men's health cookbook and this Thanksgiving cornbread dressing was a perfect fit !. The Guys Guide Cookbook includes simple, healthy recipes to make you a healthy star in the kitchen!

Let Holly help you organize your Thanksgiving menu recipes for only $ 1.99

Thanksgiving Recipes

WHAT'S INSIDE:

  • The ten best Thanksgiving tips for saving time !!
  • Shopping list
  • Great tips
  • Service suggestions
  • Nutritional information

Download them here! Vacation tips and shopping lists to organize this busy day with Holly's personal Thanksgiving menu. The only thing you will see missing is stuffing the turkey as his son-in-law is still in charge of making a fried turkey!

Southern Cornbread Vinaigrette Recipe is Healthy Cornbread Dressing for Best Cornbread Dressing Recipe and Healthy Crayfish Cornbread Dressing

Another Amazing Cornbread Dressing Recipe - Wild rice vinaigrette with cornbread and crayfish

I know living in Louisiana makes us fond of Louisiana crayfish recipes. However, I know that many of you left Louisiana or tried our beloved crayfish. Did you know you can have Louisiana crayfish all year round because you can freeze the crayfish tails. So if you can't choose between cornbread or wild rice vinaigrette, you can have them both in this simple and amazing cornbread vinaigrette recipe.

Do you have a good peeler for all of those healthy sweet potato recipes?

A good peeler make a difference by removing the skin from your sweet potatoes! Yes, this inexpensive gadget can be so useful in the kitchen! All you need is a good peeler and it makes a BIG difference in how quickly and easily you can remove the skin.

It's time to replace your peeler now good gadgets make cooking easier.

Get All of Holly's Easy & Healthy Cookbooks

The post office Best Cornbread Dressing Recipe with Sweet Potatoes: Easy Thanksgiving Dish appeared first on The Healthy Cooking Blog.



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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