Sweet Potato Cornbread Stuffing |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is the first stuffing I ever made that was edible. It is very easy and very tasty. if I remember correctly I got the original recipe from theReynolds kitchen. Ingredients:
1 sheet heavy duty aluminum foil (12 x 18 inches) |
1 large can sweet potatoes, drained |
3/4 c. chopped onion |
3 tbs. margarine or butter |
1 tsp. poultry seasoning |
4 c. coarsely crumbled corn bread |
1/2 c. toasted chopped pecans |
1 to 1 1/3 c. chicken broth |
Directions:
1. Preheat oven to 450°
2. Put butter,sweet potatoes and onion in skillet and sautee until onions are tender.
3. Put mixture into a large bowl and stir in poultry seasoning.
4. Add corn bread and pecans,toss lightly to coat.
5. Spoon mixture onto aluminum foil sheet.
6. Bring up sides. Double fold top and ends to seal making one large foil packet,leaving room for heat to circulate inside.
7. Place on cookie sheet.
8. Bake 15 to 20 minutes or until heated throughly.
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