Sweet Potato and Corn Bread Stuffing

Recipe from Midwest Living
Sweet Potato and Corn Bread Stuffing
6 cups
20 mins
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  • 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
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).

Make Ahead Tip

  • Prepare stuffing; cover and chill up to 24 hours. Do not use to stuff bird. Bake in casserole as directed.

nutrition information

Per Serving: 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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