Cornbread Stuffing

Cornbread Stuffing

Makes 10 servings


  • 2 cups raw sweet potatoes, peeled and chopped
  • 1 small onion, chopped
  • 2-3 ribs celery, chopped
  • ¼ cup margarine or butter
  • 1 tbsp fresh parsley, snipped
  • 1 tsp ground ginger
  • 1 cup raw cooking apples, chopped
  • 5 cups coarsely crumbled corn bread
  • ¼ cup chopped walnuts
  • 2-4 tbsp chicken broth


  1. In a large skillet, over medium high heat, cook sweet potatoes, onion and celery in hot margarine, stirring often until just tender.
  2. Spoon mixture into a large mixing bowl. Stir in parsley and ginger. Add apples, cornbread and walnuts; toss gently to coat. Add enough broth to moisten.
  3. Place stuffing in an ovenproof casserole dish. Bake uncovered at 375 degrees for 45 minutes or until heated through.
  4. Will stuff a 10 pound turkey.