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Sweet Potato Cornbread Stuffing

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“From a BHG Magazine”
READY IN:
1hr 20mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

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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