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Yam Cornbread StuffingHappy Thanksgiving

Happy Healthy Holidays!

Try yams in a corn bread stufing - it is SO good! Spiced with ginger, seasoned with parsley and an addition of pecans for a nice crunch.

Yam Cornbread Stuffing

Recipe Ingredients

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
Chicken broth

Recipe Directions

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.

Nutrition Information

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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Thanksgiving Tidbit

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.







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