Happy (Healthy!) Thanksgiving

*serves 16

8 cups toasted Buttermilk Cornbread cubes*
12 ounces lean turkey Italian sausage (about 3 links)
1 tablespoon olive oil
2 cups chopped onion
1/2 cup chopped celery
1 tablespoon chopped garlic
3½ cups fat-free, low-sodium chicken broth, divided
1½ cups coarsely chopped dried figs
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
3 tablespoons chopped fresh parsley
2 eggs, lightly beaten
1/4 teaspoon salt
Freshly ground black pepper

*Buttermilk Cornbread

Makes one 8-inch square pan for about 8 cups cubed cornbread.

Cooking spray
1 cup yellow whole grain cornmeal
3/4 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup low-fat buttermilk
2 tablespoons olive oil
2 eggs
2 tablespoons dark honey or agave nectar

1. Preheat oven to 325°F. Place toasted cornbread cubes in a large bowl, and set aside.
Sauté sausage in small nonstick pan over medium-high heat until brown and thoroughly cooked. Drain well; crumble; set aside.

2. Heat oil in a large nonstick skillet over medium heat. Stir in onion and celery; cook 5 minutes, stirring frequently. Add garlic. Sauté 1 minute longer. Stir in 1/2 cup broth, sausage, figs and dried herbs. Simmer 3 minutes. Add salt and pepper. Remove from heat. Pour vegetable mixture over cornbread. Add parsley and stir well. (Dressing may be prepared a day ahead to this point and refrigerated, covered, in mixing bowl.)

3. Transfer stuffing to a shallow 2-quart baking dish. Combine eggs and remaining broth; pour over cornbread mixture, tossing well. Cover baking dish with foil. Bake 25 minutes. Remove foil; increase oven temperature to 375°F and bake until top begins to brown, about 10 minutes longer.

For Buttermilk Cornbread:
1. Preheat oven to 400°F. Coat an 8-inch square baking pan with cooking spray.

2. Combine cornmeal, flour, baking powder, salt and baking soda in a mixing bowl. Combine buttermilk, olive oil, eggs and honey whisk well. Add to flour mixture and stir just until smooth. Pour into prepared baking pan. Bake 18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

To toast bread cubes for the dressing:
Preheat oven to 400°F. Cut cornbread into 1/2-inch cubes. Place cubes on baking sheets; bake 5 to 7 minutes, until lightly browned.

From Spry Kitchen, Nov. 2008, "Happy (Healthy!) Thanksgiving"

Per (1/2-cup) serving: 180 calories, 8g fat, 7g prot., 22g carbs., 3g fiber, 590mg sodium.

Recipe by Cheryl Forberg; from Spry Kitchen, Nov. 2008, "Happy (Healthy!) Thanksgiving!"

*Serves 8

This dish is adapted from a classic Spanish sauce. Smoked Paprika lends a unique flavor (find it in the spice aisle), but you can substitute regular paprika if you want.

2 pounds fresh green beans, ends trimmed
1 tablespoon olive oil
¼ cup finely chopped shallots
2 garlic cloves, chopped
1 teaspoon minced chipotle chile in adobo sauce
½ teaspoon smoked paprika
2 medium red bell peppers, roasted, peeled and cut in 2 inch lengths
1/4 cup almonds slivers, toasted
1 tablespoon grated lemon rind
½ teaspoon salt
Freshly ground black pepper

1. Bring a pot of water to a boil, add green beans and cook 2 minutes. Drain beans and plunge in ice water to stop cooking process. Drain well and set aside.

2. Heat olive oil in a large non-stick sauté pan over medium heat. Add shallots and sauté 3 minutes. Add garlic, chipotle and paprika to shallots and stir well. Add beans and sauté until nearly tender, 1 to 2 minutes. Add bell pepper, stir well and cook 1 minute or until thoroughly heated. Remove from heat. Add almonds and lemon rind and mix well. Serve immediately.

Per serving: 170 calories, 4g fat, 9g prot., 25g carbs., 10g fiber, 250mg sodium.

Note: Chipotle chiles, canned in a spicy sauce called adobo, are available at Latin-American markets, specialty foods stores and some supermarkets. Leftover canned chiles can be transferred to a glass jar and stored in the refrigerator.

Recipe by Cheryl Forberg; from Spry Kitchen, Nov. 2008, "Happy (Healthy!) Thanksgiving"