Bread-Crumb Stuffing or Corn-Bread Stuffing?
Winner: Corn-Bread Stuffing
Says Sass, “A lot of people don’t realize that whole cornmeal is a whole grain, which is great, because whole grains, no matter what type, are linked to a lower risk of chronic diseases such as heart disease, cancer, and diabetes.” Plus, whole grains have more fiber than refined grains (such as white bread) and help to control blood sugar and insulin levels, preventing spikes and crashes. The only catch: You have to make sure that the cornmeal is non-degerminated (check the package). “That means that the germ part of the grain, where a lot of the nutrients are, is left intact,” says Sass. Largeman-Roth, whose stuffing must appeal to both the meat-lovers and more health-conscious members of her family, makes cornbread stuffing with lean turkey sausage, which keeps it “relatively light.” To boost nutrient value, she recommends mixing in dried apricots or figs or roasted butternut squash.