Sweet Potato and Corn Bread Stuffing

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Servings: 6-10
  • Rating:

Ingredients

  • 2 cups chopped, peeled, raw sweet potatoes
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 tablespoon snipped fresh cilantro
  • 1 teaspoon ground ginger
  • 5 cups coarsely crumbled corn bread
  • 3/4 cup chopped walnuts
  • 2 to 4 tablespoons chicken broth
  • 1/4 cup margarine or butter

Directions

1. 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.

2. 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.