Yam Cornbread Stuffing

  • Yield: servings


2tablespoons canola oil
2cups peeled chopped Louisiana yams
1cup onion
1cup celery
1/4cup fresh parsley
1teaspoon ground ginger
5cups cooked cornbread
1/4cup chopped pecans, toasted
2tablespoons fat-free low-sodium chicken or vegetable broth


1. Preheat oven 375°F.

2. In large nonstick skillet coated with nonstick cooking spray, heat oil over medium heat. Sauté sweet potatoes, onion, and celery 7–10 minutes or until just tender, stirring.

3. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans and toss gently to coat. Add broth to moisten.

4. Place stuffing in 3-quart casserole dish coated with nonstick cooking spray. Bake, uncovered, 35–45 minutes or until heated through.

Terrific Tidbit

Premade cornbread from the bakery department of your supermarket works fine in this recipe. You can prepare this stuffing ahead of time and refrigerate it up to 3 days, then bake it when you’re ready to serve.

Reprinted with permission from Holly Clegg’s trim&TERRIFIC® Diabetic Cooking.

Nutritional Info *per serving

  • Calories 241
  • Fat 9g
  • Saturated Fat 1g
  • Cholesterol 6mg
  • Sodium 332mg
  • Carbohydrate 36g
  • Fiber 3g
  • Sugars 12g
  • Protein 4g