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Sweet Potato and Corn Bread Stuffing
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
- 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).
From the Test Kitchen
- Make Ahead Tip 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)
- Servings Per Recipe 10,
- Calories 413,
- Protein (gm) 8,
- Carbohydrate (gm) 46,
- Fat, total (gm) 24,
- Cholesterol (mg) 27,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 979,
- Vitamin C (mg) 13,
- Sodium (mg) 476,
- Calcium (DV %) 91,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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