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Sweet Potato Cornbread Stuffing

From a BHG Magazine

Ready In:
1hr 20mins
Yields:
Units:

ingredients

directions

  • In a large skillet, cook sweet potatoes, onion, and celery in hot butter for 5 to 7 minutes until tender.
  • Spoon mixture into a large mixing bowl.
  • Stir in cilantro and ginger.
  • Add cornbread and walnuts; toss gently to coat.
  • Add enough chicken broth to moisten.
  • Can be used to stuff one 8 to 10 pound bird.
  • Can also be baked in a casserole dish, uncovered, in a 365 oven about 45 minutes or until heated through.
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RECIPE MADE WITH LOVE BY

@nvermd
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@nvermd
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"From a BHG Magazine"
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    From a BHG Magazine
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