Yam and Cornbread Stuffing

See Video of Holly preparing this recipe here!

Recipe Details:

10 servings/serving size: 3/4 cup

The combination of fresh sweet yams, cornbread, ginger, and toasty pecans will make this stuffing recipe your new fall favorite.  

2 tablespoons canola oil

2 cups peeled chopped sweet potatoes (yams)

1 cup chopped onion

1 cup sliced celery

1/4 cup chopped fresh parsley

1 teaspoon ground ginger

5 cups crumbled cooked cornbread

1/4 cup chopped pecans, toasted

2 tablespoons fat-free low-sodium chicken or vegetable broth

1. Preheat the oven to 375 degrees.

2. 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.

3. Spoon the mixture into a large mixing bowl. Stir in the parsley and ginger. Add the cornbread and pecans and toss gently to coat. Add broth to moisten.

4. Place the stuffing in a 3-quart casserole dish coated with nonstick cooking spray. Bake, uncovered, for 35–45 minutes or until heated through.

Terrific Tidbit

Premade cornbread from the bakery department of your supermarket works fine in this recipe. You can prepare this stuffing ahead of time and refrigerate it up to 3 days, then bake it when you’re ready to serve.

Source: The New Holly Clegg Trim & Terrific Cookbook

Nutritional Information per serving

241 calories, Total Fat 9 grams, Saturated Fat 1 gram, Cholesterol 6 mg, Sodium 332, Total Carbohydrate 36 grams, Dietary Fiber 3 grams, protein 4 grams

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