Sweet Potato Cornbread Stuffing - cooking recipe

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

Preparation

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.