Yam Cornbread Stuffing
Happy Healthy Holidays!
2 cups fresh sweet potatoes (yams), peeled and chopped
1 cup chopped onion
1 cup sliced celery
2 tablespoons light margarine
1/4 cup chopped parsley
1 teaspoon ground ginger
5 cups crumbled cornbread
1/4 cup pecans
In a large skillet, cook sweet potatoes, onion and celery in margarine for 5 to 7 minutes, or until just tender. Spoon mixture into a large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to coat. Add enough chicken broth to moisten.
Place stuffing in a casserole dish which has been sprayed with nonstick coating. Bake uncovered for 45 minutes or until heated through.
Recipe makes about 6 cups Yam Cornbread Stuffing.
Yield: 12 servings
Serving size: 1/2-cup
Calories: 171; Total Fat: 7g; Carbohydrate: 25g; Cholesterol: 26mg; Sodium: 271mg; Protein: 4g
Exchanges: 2 Bread/Starch, 1 Fat
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Each year the President declares a day of National Thanksgiving. Abraham Lincoln issued a Thanksgiving Proclamation on third October 1863 and officially set aside the last Thursday of November as the national day for Thanksgiving.