Yam Cornbread Stuffing
Issue date:
December, 2009
Louisiana Cookin
Servings:
Serves 10
- 2 cups chopped, peeled, Louisiana sweet potatoes (yams)
- 1 cup chopped onion
- 1 cup sliced celery
- 2 tablespoons butter
- 1/4 cup chopped parsley
- 1 teaspoon ground ginger
- 5 cups crumbled cooked cornbread
- 1/4 cup chopped pecans, toasted
- vegetable (or chicken) broth, as needed
Recipe photo:
Instructions:
Naturally sweet yams and cornbread team up for a mouthwatering savory stuffing. For a time-efficient approach, prepare the cornbread and toast the pecans a day ahead.
Preheat oven to 375°F. In large skillet, cook sweet potatoes, onion, and celery in butter over medium-high heat for 7 to 10 minutes, or until just tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans, toss gently to coat. Add enough broth to moisten. Place stuffing in 2-quart oblong casserole. Bake, uncovered, 45 minutes, or until heated through. Serve.
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