Yam Corn Bread Stuffing
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.
Makes 10 servings
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 corn bread
1/4 cup chopped pecans, toasted
Vegetable (or chicken) broth, as needed
Prep Day: In large skillet, cook sweet potatoes, onion, celery in butter over medium-high heat 7-10 minutes, or until just tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add corn bread and pecans, toss gently to coat. Add enough broth to moisten. Place stuffing in 2-quart oblong casserole. Wrap and freeze.
Serve Day: thaw. Preheat oven 375°F. Bake, uncovered, 45 minutes, or until heated through. Serve.