Corn Bread Dressing Print Email


Use leftover corn bread or bake a package of corn bread mix for this Southern-style classic.

2 cups chopped, peeled, raw sweet potatoes
1 cup chopped onion
1 cup sliced celery
1 tablespoon snipped fresh cilantro
1 teaspoon ground ginger
5 cups coarsely crumbled corn bread
3/4 cup chopped walnuts
2 to 4 tablespoons chicken broth
1/4 cup margarine or butter

1. 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.
2. Use to stuff one 8- to 10-pound bird or place stuffing in a 1-1/2 to 2 quart casserole. Bake casserole, covered, in a 375 degree F. oven about 45 minutes or until heated through. Makes about 6 cups stuffing (10 servings).
Make-Ahead Tip: Prepare stuffing; cover and chill up to 24 hours. Do not use to stuff bird. Bake in casserole as directed.

Better Homes and Gardens

Nutritional facts per serving
calories: 413 , total fat: 24g , saturated fat: 2g , cholesterol: 27mg, sodium: 476mg , carbohydrate: 46g , fiber: 3g , protein: 8g , vitamin A: 95% , vitamin C: 22% , calcium: 9% , iron: 10%


    Tony