Low-Fat Corn Bread Stuffing Cakes

It’s can be hard to cook healthy during the holidays. However, with this yummy appetizer, healthy holidays just became a little easier. It’s also a great way to use leftover turkey for a get together, a meal or snacking throughout the holiday season.

For a yummy appetizer, place a piece of turkey on top of each muffin and top with Cranberry Relish  

Yield: 20 cakes

Cornbread
1 ¼ cup yellow cornmeal (stone-Ground preferred)
1 cup all-purpose flour
1 T baking powder
2 T sugar
¾ cup fat-free milk
3 large egg whites
2 T melted light butter or trans-free margarine
1 package (10 oz.) frozen corn, thawed and drained

Stuffing
2 cups diced onions
1 cup diced celery
1 cup diced red bell pepper
2 cups reduced fat-sodium chicken broth, divided
1 large bunch Swiss chard, chopped
1 egg white
1 tsp fennel seed
¼ tsp salt
½ tsp freshly ground black pepper
¼ tsp red pepper flakes
Non stick pan spray for pans

Corn bread: Heat oven to 400 degrees F. Spray an 8-inch baking pan.

Combine cornmeal, flour, sugar, baking powder and salt in bowl. Stir in milk, egg whites, melted butter and corn. Pour into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool and crumble.

Spray one or two mini muffin baking pans; set aside.

Stuffing: Combine onions, celery, diced bell pepper and ½ cup of the chicken broth in a sauce pan. Cook over medium heat 10 minutes, stirring frequently. Add chopped Swiss chard; cover and cook 2 minutes. Remove from heat. Stir in crumbled corn bread, egg white, remaining 1 ½ cups chicken broth, fennel seed, salt, black pepper and red pepper.

Spoon stuffing mixture into muffin pan; cover and bake 20-30 minutes. Uncover and bake 10 minutes more.

Nutrition (per muffin)
Calories 96
Fat 1 g
Saturated fat 0 g
Sodium 173 mg
Carbohydrate 18 g
Fiber 3 g