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Sweet Potato and Corn Bread Stuffing
- Makes: 10 servings
- Yield: 6 cups
chopped, peeled, raw sweet potatoes
snipped fresh cilantro
coarsely crumbled corn bread
margarine or butter
In a large skillet cook sweet potatoes, onion, and celery in hot margarine or butter for 5 to 7 minutes or until just tender. Spoon mixture into a large mixing bowl. Stir in cilantro and ginger. Add cornbread and walnuts; toss gently to coat. Add enough chicken broth to moisten.
Use to stuff one 8- to 10-pound bird or place stuffing in a 1-1/2 to 2 quart casserole. Bake casserole, covered, in a 375 degree F oven about 45 minutes or until heated through. Makes about 6 cups stuffing (10 servings).
Make Ahead Tip
- Prepare stuffing; cover and chill up to 24 hours. Do not use to stuff bird. Bake in casserole as directed.
(Sweet Potato and Corn Bread Stuffing)
Servings Per Recipe 10, vit. A (RE) 979, fiber (g) 3, cal. (kcal) 413, sodium (mg) 476, chol. (mg) 27, sat. fat (g) 2, carb. (g) 46, Fat, total (g) 24, vit. C (mg) 13, calcium (mg) 91, iron (mg) 2, pro. (g) 8