Yam Cornbread Stuffing
Holly Clegg
- Yield: 10 servings
Ingredients
- 2cups chopped, peeled, Louisiana sweet potatoes (yams)
- 1cup chopped onion
- 1cup sliced celery
- 2tablespoons butter
- 1/4cup chopped parsley
- 1teaspoon ground ginger
- 5cups crumbled cooked cornbread
- 1/4cup chopped pecans, toasted
- -- Vegetable (or chicken) broth, as needed
Instructions
- Preheat oven to 375F.
- In large skillet, cook sweet potatoes, onion and celery in butter over medium-high heat 7 to 10 minutes, or until just tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans; toss gently to coat. Add enough broth to moisten.
- Place stuffing in 2-quart oblong casserole. Bake, uncovered, 45 minutes, or until heated through.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello's Eating Well Through Canter: Easy Recipes & Recommendations During and After Treatment (2001).
Nutritional Info *per serving
- Calories 211
- Fat 9g
- Saturated Fat 2g
- Cholesterol 19mg
- Sodium 355mg
- Carbohydrate 29g
- Fiber 3g
- Protein 5g
