Sweet Potato Cornbread Stuffing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From a BHG Magazine Ingredients:
2 cups chopped peeled raw sweet potatoes |
1 cup chopped onion |
1 cup sliced celery |
1/4 cup butter |
1 tablespoon snipped fresh cilantro |
1 teaspoon ground ginger |
5 cups coarsely crumbled cornbread |
1/4 cup chopped walnuts |
2 -4 tablespoons chicken broth |
Directions:
1. In a large skillet, cook sweet potatoes, onion, and celery in hot butter for 5 to 7 minutes until tender.
2. Spoon mixture into a large mixing bowl.
3. Stir in cilantro and ginger.
4. Add cornbread and walnuts; toss gently to coat.
5. Add enough chicken broth to moisten.
6. Can be used to stuff one 8 to 10 pound bird.
7. Can also be baked in a casserole dish, uncovered, in a 365 oven about 45 minutes or until heated through.
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