Yam Cornbread Stuffing 2 cups fresh sweet potatoes (yams), peeled and chopped 1 cup chopped onions 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
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. Bake uncovered at 375 degrees F for 45 minutes or until heated through. Makes about 6 cups (10 servings). Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
