Getting that Thanksgiving menu together--try tradition with a twist with some new recipes.  Every table has a ham, turkey, sweet potatoes, and pie. I am back from my New York trip and finally home for the holidays.  With Thanksgiving on my mind, I want to give you a glimpse of what I prepare on this family holiday!   If you don’t get my newsletter, you will want to check out the recipe for Creamy Squash Casserole with Pecan Crumble which is a family recipe—and if you don’t like squash—shhhhh—no one will ever know…. the cream style corn with the pureed squash all mixed together and topped with the toasty Pecan Crumble makes an incredible side.  When it comes to dessert, no holiday is complete without a pecan pie.  You can prepare my Pecan Pie with the Honey Crunch Topping easily with a premade crust.   And, if you want to take the easy route, just pick up your favorite pie and top with the Honey Crunch Topping, and broil, for a homemade touch.  I am most excited with my new blog,  http://thehealthycookingblog.com  so, of course, I had to feature one of my very favorite holiday recipe, Yam Cornbread Dressing on the blog—diabetic friendly made with our sweet Louisiana yams combined with cornbread, a touch of ginger and pecans--this recipe packs flavor, nutrition and is easy to make.  There will be more holiday recipes coming on my blog!!!  HAPPY THANKSGIVING—keep it trim&TERRIFIC!

For more ideas and recipes, visit www.hollyclegg.com or http://thehealthycookingblog.com

Yam Corn Bread Stuffing

Naturally sweet yams and cornbread team up for a mouthwatering savory stuffing. For a time efficient approach, prepare the cornbread and toast the pecans a day ahead.

Makes 10 servings 

2 cups chopped, peeled, Louisiana sweet potatoes (yams)

1 cup chopped onion

1 cup sliced celery

2 tablespoons butter

1/4 cup chopped parsley

1 teaspoon ground ginger

5 cups crumbled cooked corn bread

1/4 cup chopped pecans, toasted

Vegetable (or chicken) broth, as needed

1. Preheat oven 375°F.

2. In large skillet, cook sweet potatoes, onion, celery in butter over medium-high heat 7-10 minutes, or until just tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add corn bread and pecans, toss gently to coat. Add enough broth to moisten.

3. Place stuffing in 2-quart oblong casserole. Bake, uncovered, 45 minutes, or until heated through. Serve.

Nutritional information per serving

Calories 211, Protein (g) 5, Carbohydrate (g) 29, Fat (g) 9, Calories from Fat (%) 37, Saturated Fat (g) 2, Dietary Fiber (g) 3, Cholesterol (mg) 19, Sodium (mg) 355 Diabetic Exchanges: 2 starch, 1.5 fat

Terrific Tidbit: For a time-efficient approach, prepare the cornbread and toast the pecans a day ahead. Sweet potatoes are packed with vitamins and enhance the nutritional value of this recipe.

HOLLY’S BUZZ

·         Check out my new blog:  http://thehealthycookingblog.com

·         WATCH:   my cooking segment, Holly’s trim&TERRIFIC® Kitchen on www.twilatv.org/hollyclegg  this weekend

·           www.monkeysee.com Watch Holly prepare comfort recipes and the Pecan Pie with Honey Crunch Topping

·         SIGN UP:  Holly’s iphone and blackberry phone application:  Mobile Rush Hour Recipes –recipes, shopping list, food photos…and more!!!    

·         PICK UP:  Prevention Magazine (November)--check out page 175 for Holly’s featured makeover recipe, the “Perfect Holiday Pie.”

Check out Holly’s holiday recipes for a healthier holiday. 

Look for my bi-monthly favorite time-friendly trim& TERRIFIC® recipe from my Louisiana kitchen.   For more recipes, visit www.hollyclegg.com , http://thehealthycookingblog.com