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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, pro. (g) 8, Fat, total (g) 24, carb. (g) 46, vit. C (mg) 13, iron (mg) 2, calcium (mg) 91, sat. fat (g) 2, chol. (mg) 27, cal. (kcal) 413, vit. A (RE) 979, sodium (mg) 476, fiber (g) 3