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Sweet Potato and Corn Bread Stuffing

Makes: 10 servings Yield: 6 cups
Prep 20 mins Bake 375°F 45 mins
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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