The first time I hosted Thanksgiving for my family, I decided to look for recipes tjat would be traditional, but that I also might have a chance of liking. I found 2 winners from Cooking Light® that have become favorites for our entire family. Please enjoy! Happy Thanksgiving!
Blue Corn Bread Dressing
I usually make the corn bread the day before making the dressing.
Cornbread
1 tablespoon all-purpose flour
1/3 cup sugar
5 tablespoons butter, softened
5 large eggs
1/2 cup fat-free buttermilk
1 cup all-purpose flour
1 cup blue cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1. Preheat oven to 450 degrees.
2. Spray a 13x9-inch baking pan with cooking spray and dust with 1 tablespoon of flour.
3. Place sugar and butter in a bowl and beat with a mixer at medium speed until well blended.
4. Add eggs, 1 at a time, beating well after each addition.
5. Stir in buttermilk.
6. Combine 1 cup flour, cornmeal, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to buttermilk mixture, stirring until moist.
7. Pour batter into prepared baking pan and bake for 20 minutes or until done. Cool completely and cut into 1-inch cubes.
Dressing
5 (14-ounce) cans fat-free, less -sodium chicken broth
1 teaspoon olive oil
1 cup finely chopped onion
1 cup frozen corn kernels, thawed
7 ounces bottled roasted red bell peppers, drained and chopped
8 cups (1-inch) cubed French bread (about 8 ounces)
3/4 cup chopped green onions
1. Bring broth to a boil in a large saucepan; cook until reduced to 5 cups (about 30 minutes).
2. Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion; saute 3 minutes. Add corn and bell pepper; saute 3 minutes.
3. Combine onion mixture, corn bread, French bread, and green onions in a large bowl, stirring to combine. Add broth, tossing to coat.
4. Spoon mixture into a 13. 9-inch baking pan coated with cooking spray. Bake at 350 degrees for 40 minutes or until set.
Sweet Potato-Bake
The original recipe is actually called "Two-Potato Bake" and calls for both sweet potatos and red potatos. However, I only use sweet potatos. This recipe is best to make the day you serve it.
8 cups thinly sliced peeled sweet potato (about 2 1/2 lbs)
2 tablespoons minced fresh onion
3 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup fat-free milk
2 tablespoons minced fresh parsley
2 tablespoons grated fresh parmesan cheese (optional)
1. Preheat oven to 425 degrees.
2. Coat an 11x7-inch baking dish with cooking spray.
3. Place 4 cups sweet potato in dish and sprinkle evenly with onion.
4. Drizzle with 1 1/2 tablespoons butter. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. Repeat layers with remaining potato, butter, salt, and pepper.
6. Bring milk to a boil in a small saucepan; pour over mixture.
7. Cover with aluminum foil; cut 8 (a-inch) slits in foil.
8. Bake at 42t degrees for 50 minutes. Unocver and bake 10 minutes.
9. Remove from oven; sprinkle with parsley and cheese. Let stand 5 minutes before serving.
