Sweet Potato Cornbread Stuffing

From a BHG Magazine

• Ready In: 1 hr 20 mins
• Yields: 6 cups

Ingredients

• 2  cups  chopped peeled raw sweet potatoes
• 1  cup  chopped onion
• 1  cup  sliced celery
• 1⁄4 cup butter
• 1  tablespoon  snipped fresh cilantro
• 1  teaspoon ground ginger
• 5  cups  coarsely crumbled  cornbread
• 1⁄4 cup  chopped walnuts
• 2 -4  tablespoons chicken broth

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.