Tag Archives: stuffing

Stuffed Flounder

Fish Sale! I was at the grocery store looking for something to prepare for dinner and passed by the seafood counter when something caught my eye. Low and behold, they were having a fish sale. One of my favorite types of fish (Cod) was $3.00 less than usual. They also had another one of my favorites on sale – flounder. The flounder looked nice and fresh so I bought four fillets to make Stuffed Flounder for dinner.

The reason I decided to make Stuffed Flounder was so I could use the rest of the cornbread stuffing we had the night before. Now, that our youngest son is in college I actually have leftovers. I don’t like wasting food so I try to find different ways to “re-purpose” the leftovers. Making a spinach and cornbread stuffing for the flounder seemed like a great idea.

Guess what? It was a great idea and hubby was happy with a full belly after he cleaned his plate. This was definitely one of my Health, Quick and Easy meals. The flounder was light and healthy. The stuffing was quick to make and putting the two together was easy. What could be better than that!?!

Stuffed Flounder

Ingredients:

4 flounder fillets

1 pkg baby leaf spinach leaves

1egg

1 ½ cups cornbread stuffing

3 tbsp butter

1 tbsp water

1 tsp dried dill

black pepper

paprika

salt

juice from ½ lemon

Preheat oven to 350 degrees.

Melt 1 tbsp butter in a medium sized skillet over medium heat. Add spinach and water. Sprinkle with salt and black pepper to taste. Cook until spinach is wilted stirring occasionally.

Place cornbread in a bowl and add spinach with juice. Beat egg and add to cornbread and spinach mixture. Mix well then set aside.

Season fish with salt and black pepper. Place two fish fillets on a rimmed cookie sheet or in a long casserole dish sprayed with cooking spray. Spoon stuffing onto each fillet. Top with remaining fish fillets then sprinkle with paprika. Place 1 tbsp of butter on each fish fillet. Bake fish for 10 to 15 minutes until fish is cooked through but not dry.

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Sweet Potato Stuffing with Pumpkin Croutons

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The holidays will soon be here so I have been trying out new recipes to bring in the season. Although stuffing is appreciated any time of the year, it graces most tables during the holidays. I absolutely love eating stuffing! I usually cut back on eating breads and sweets well in advance of Thanksgiving just so I can pig out on my mom’s cornbread stuffing.

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This Thanksgiving I thought I would give my mom a run for her money and make a stuffing that had fewer calories but was still full of flavor. I came up with the idea of a sweet potato stuffing while shopping at Trader Joe’s and saw a big display of Pumpkin Cornbread Croutons. The thought of sweet potatoes and pumpkin just seemed like a natural combination.

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The great thing about this recipe is that it very basic. As I have said on other occasions keeping it simple usually works best. I found the croutons provided a lot of spice so there was no need to add a lot of other seasonings. Salt, pepper and nutmeg was all that was needed to bring out the wonderful deep flavors of sweet potato and pumpkin.

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As usual, I used my family as guinea pigs to try out this new dish. I served the stuffing with pork chops and greens beans and had smiles all around. So, this Thanksgiving there will be extra stuffing on the table. We just won’t tell my mom.

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Sweet Potato Stuffing with Pumpkin Croutons

Ingredients:
8 oz pumpkin cornbread croutons (Trader Joe’s)
1 medium onion diced
2 stalks celery diced
2 sweet potatoes peeled and cubed
1 cup chicken broth
4 tbsp butter
2 tbsp olive oil
1 tbsp salt
1 tsp ground black pepper
½ tsp nutmeg
cooking spray

Preheat oven to 350 degrees.

Melt 3 tbsp of butter in a medium non-stick frying pan. Add onions, celery, salt and pepper.. Saute until veggies are soft. Set aside.

Spray a rimmed cookie sheet with cooking spray. Place sweet potatoes on a cookie sheet and drizzle with olive oil and toss to coat. Roast for 25 – 30 minutes until sweet potatoes are tender and golden.

In large bowl add croutons, sweet potatoes, celery and onions. Gradually, add chicken broth to stuffing mix until croutons are softened and stuffing is well blended. Place mixture in a greased casserole dish. Dot the top with remaining butter. Bake for 30 minutes.

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