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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
- 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,
- cal. (kcal) 413,
- Fat, total (g) 24,
- chol. (mg) 27,
- sat. fat (g) 2,
- carb. (g) 46,
- fiber (g) 3,
- pro. (g) 8,
- vit. A (RE) 979,
- vit. C (mg) 13,
- sodium (mg) 476,
- calcium (mg) 91,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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