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.
Northerly Nosh 
Let’s see. We would add macaroni and chseee to that; broccoli casserole; and pecan pie. Katie has a really yummy raspberry jello salad that we like too. The menu staples appear each year, and then we throw in new things along the way! Katie has been our turkey maker too the way she does it is so so good and moist. Can you see, just have your sister in law share all of her family recipes. A true recipe for success!!!!
What a great menu! Thanks for sharing.