Oh-So-Good Cornbread Stuffing - cooking recipe

Ingredients

2 c. chopped, peeled raw sweet potatoes
1 c. chopped onion
1 c. sliced celery
1/4 c. margarine or butter
1 Tbsp. snipped cilantro
1 tsp. ground ginger
5 c. coarsely crumbled cornbread
1/4 c. chopped walnuts
2 to 4 Tbsp. chicken broth

Preparation

In a large skillet, cook sweet potatoes, onion and celery in hot margarine or butter for 5 to 7 minutes or until just 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.
Use to stuff one 8 to 10 pound bird or place stuffing in a casserole.
Bake casserole, uncovered, in a 375\u00b0 oven about 45 minutes or until heated through.
Makes about 10 servings.
Contains 413 calories, 24 g total fat (2 g saturated fat), 27 cholesterol, 476 mg sodium, 46 g carbohydrates, 3 g fiber and 8 g protein.