National Stuffing Day - November 21

Stuffing isn’t just for Thanksgiving. In fact, if made with whole grain or whole wheat bread, stuffing is an excellent choice as a side dish or main entrée all year round! Whole grain or whole wheat bread is high in fiber and nutrients. It can reduce risk of heart disease, stroke, obesity, and type 2 diabetes.

Here are two Grow Fit recipes that incorporate stuffing!  

Chicken Cordon Bleu Casserole

Serves 6-8

1 lb chicken breasts, cubed

½ lb Turkey Ham, diced

1 package stuffing, dry

2-3 C frozen broccoli florets, thawed, drained

1 tbsp olive oil  

½ C fat free milk               

2 C mozzarella cheese, shredded

1 can cream of chicken soup, low fat

Salt/pepper to taste

Cooking Instructions:

1. Preheat oven to 350 degrees F (325 for convection oven).
2. Sauté chicken until golden brown in 1 tbsp. olive oil.
3. Prepare stuffing according to package directions. 
4. Coat bottom of baking pan with olive oil.
5. Mix chicken, turkey and broccoli in baking pan.
6. Combine soup, milk and cheese in a separate bowl. Pour over the chicken/turkey mixture. Top with prepared stuffing. 
7. Bake 30 min or until heated through and center temperature has reached 165 degrees.

Cauliflower Casserole

Serves 5-6

Ingredients:

24 oz frozen cauliflower
1 C light sour cream
1 C shredded cheddar cheese
1 ½ tsp chicken bouillon granules
¾ tsp ground mustard
1 tbsp butter     
½ C stuffing mix

Cooking Instructions:

1. Preheat oven to 375 degrees F.
2. Cook cauliflower according to package directions, drain.
3. In a large bowl, mix sour cream, cheese, bouillon, and mustard until well blended. Stir in cauliflower and transfer to a greased baking dish.
4. In a large skillet, melt butter over medium heat. Add stuffing mix and cook until lightly toasted. Sprinkle over casserole.
5. Bake uncovered until heated through and topping is browned (approximately 15-20 minutes).

Recipe adapted from: https://www.tasteofhome.com/recipes/christmas-cauliflower-casserole/