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Sweet
Potato Cornbread Stuffing
| 2 cup raw sweet potatoes, peeled, chopped
1 cup onion, chopped 1 cup celery, sliced ¼ cup butter 1 tablespoon cilantro, snipped 1 teaspoon ground ginger 5 cups corn bread, coarsely crumbled ¾ cup walnuts, chopped 2 to 4 tablespoons chicken or turkey broth In a large skillet cook sweet potatoes,
onion and celery in hot butter for 5-7 minutes or till just tender. Spoon
mixture into a large mixing bowl. Stir in cilantro and ginger. Add cornbread
and walnuts, toss gently to coat. Add enough chicken broth to moisten.
Use to stuff an 8 to10 pound bird or place stuffing in a casserole disk.
Bake casserole uncovered. in a 375° F. oven for about 45 minutes or
till heated through.
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