courtesy of Colombe Jacobsen-Derstine

Thanksgiving stuffing was never one of my favorite dishes on the holiday table. Until now. New flavors and textures have made a rather bland side dish much more exciting and healthy.

You can add fresh herbs and earthy nuts, as in this recipe for Roast Turkey with Chestnut Stuffing. Here, the parsley, thyme, and sage  brighten the flavor. And the nuts give it rich texture. Or try including fresh and dried fruits for varied flavor and texture.  I’ve been using whole-grain raisin-walnut bread, which saves you the time and expense of adding the fruit and nuts separately.

For a crunchier texture,  I cook some of the stuffing separately and broil it to get a nice crispy top layer. This can be tricky, as it can dry out when cooked outside the bird.  (And turkey tends to be on the dry side, too.)  But you don’t have to add more fat, though;  simply use flavorful stock instead of butter.

Mix it up and use whole-wheat bread instead of white. You get the nutrients from the whole grains and the fiber, both of which help you stay satisfied longer. I also like to use whole grains, such as a blend of rice. Not only does this add texture but it keeps the stuffing a little lighter than if you used only bread.

Watch Colombe’s Recipe.com TV segments on YouTube for fun, easy tips on healthy cooking.

Find the perfect balance between stuffing and bird with these easy recipes:

• Sausage Walnut Stuffing

• Bulgur Stuffing

• Chestnut-Sourdough Stuffing with Apricots, Roasted Mushrooms, and Smoked Bacon

Categories: Holidays & Parties | Tags: Bread Stuffing, Chicken and Poultry Stuffing, Thanksgiving, Thanksgiving Stuffing, Thanksgiving Turkey, Turkey Stuffing
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