Oh-So-Good Cornbread Stuffing

• 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

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.
2. Stir in cilantro and ginger.
3. Add cornbread and walnuts; toss gently to coat.
4. Add enough chicken broth to moisten.
5. Use to stuff one 8 to 10 pound bird or place stuffing in a casserole.
6. Bake casserole, uncovered, in a 375u0b0 oven about 45 minutes or until heated through.
7. Makes about 10 servings.
8. 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.

sweet potatoes, onion, celery, margarine, cilantro, ground ginger, cornbread, walnuts, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=777976 (may not work)