Sweet Potato and Corn Bread Stuffing

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6 users rated this recipe an average rating of 3.5
  • Makes: 10 servings
  • Yields: 6 cups
  • Prep: 20 mins
  • Bake: 45 mins 375°F
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Sweet Potato and Corn Bread Stuffing
Ingredients
2
cups chopped, peeled, raw sweet potatoes
1
cup sliced celery
1
tablespoon snipped fresh cilantro
1
teaspoon ground ginger
5
cups coarsely crumbled corn bread
3/4
2
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).
From the Test Kitchen

Prepare stuffing; cover and chill up to 24 hours. Do not use to stuff bird. Bake in casserole as directed.

Nutrition Facts (Sweet Potato and Corn Bread Stuffing)
    Per serving:
  • 413 kcal cal.,
  • 24 g fat
  • (2 g sat. fat,
  • 27 mg chol.,
  • 476 mg sodium,
  • 46 g carb.,
  • 3 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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