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| 2 | cups | raw sweet potatoes, peeled and chopped | | 1 | cup | onion, chopped | | 1 | cup | celery, sliced | | 1 | tablespoon | cilantro | | 1 | teaspoon | ground ginger | | 5 | cups | corn bread, coarsely crumbled | | 3/4 | cup | walnuts, chopped | | 2 - 4 | tablespoons | chicken broth | | 1/4 | cup | butter |
| directions | In a large skillet cook sweet potatoes, onion, and celery in hot 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 up to 12 pound bird
or
place stuffing in a 1 1/2 - 2 quart casserole. Bake covered at 375 degrees for 45 minutes or until heated through.
Can prepare ahead and cover and chill up to 24 hours ahead. But, Only use to bake as casserole, do not stuff turkey. |
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