Yam Cornbread Stuffing
Yam Cornbread Stuffing
This is a time-saver dressing that combines two Thanksgiving favorites, Louisiana yams and cornbread, for a delicious diabetic-friendly recipe. Save a step and buy premade cornbread at the grocery store.
Servings
10
Ingredients
- 2 tablespoon canola oil
- 2 cup peeled chopped louisiana yams (or sweet potatoes)
- 1 cup chopped onion
- 1 cup sliced celery
- 1/4 cup chopped parsley
- 1 teaspoon ground ginger
- 5 cup crumbled and cooked cornbread
- 1/4 cup chopped pecans, toasted
- 2 tablespoon fat-free low-sodium chicken or vegetable broth
Directions
- Preheat the oven to 375 degrees. Coat a 3-quart baking dish with nonstick cooking spray.
- In a large nonstick skillet coated with nonstick cooking spray, heat the oil over medium heat. Sauté the sweet potatoes, onion, and celery for 7-10 minutes or until just tender, stirring as you cook.
- Spoon this mixture into a large mixing bowl. Stir in the parsley and ginger. Add the cornbread and pecans and toss gently to coat. Add the broth to moisten this mixture.
- Place the stuffing in the prepared dish. Bake uncovered for 35-45 minutes or until the stuffing is heated through.