Sweet Potato and Corn Bread Stuffing
- 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.
- 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 ,
- 24 g fat
- (2 g sat. fat ,
- 27 mg chol. ,
- 476 mg sodium ,
- 46 g carb. ,
- 3 g fiber ,
- 8 g pro.