Sweet Potato Cornbread Stuffing
Looking for a unique stuffing for the holidays? Try this cornbread stuffing with sautéed diced sweet potatoes, onion, celery and chopped pecans.
2 1/2 cups sweet potatoes, peeled and cut into small cubes
1 cup chopped onion
1 cup sliced celery
2 tablespoons butter or margarine
1/4 cup chopped fresh parsley
1 teaspoon ground ginger
1 (16 ounce) package cornbread stuffing (about 5 cups)
1/2 cup chopped pecans
1 (14.5 ounce) can chicken broth
- Preheat oven to 375°F (190°C).
- In a nonstick skillet, sauté sweet potatoes, onion and celery in butter for 7 to 10 minutes, or until onions and celery are tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to mix. Slowly add chicken broth and toss gently to moisten. Place stuffing in a casserole dish.
- Bake covered for 30 minutes. Then uncover and bake an additional 15 minutes, or until top is lightly browned and stuffing is heated through.
Makes 8 to 10 servings.
Recipe courtesy of North Carolina Sweetpotato Commission.