Yam Cornbread Stuffing

Yam Cornbread Stuffing
Staff Writer

Holly Clegg

This is a time-saver dressing that combines two Thanksgiving favorites, Louisiana yams and cornbread, for a delicious diabetic-friendly recipe. Save a step and buy premade cornbread at the grocery store.

10
Servings
194
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  canola oil
  • 2  Cups  peeled chopped Louisiana yams (or sweet potatoes)
  • 1  Cup  chopped onion
  • 1  Cup  sliced celery
  • 1/4  Cup  chopped parsley
  • 1  Teaspoon  ground ginger
  • 5  Cups  crumbled and cooked cornbread
  • 1/4  Cup  chopped pecans, toasted
  • 2  Tablespoons  fat-free low-sodium chicken or vegetable broth

Directions

Preheat the oven to 375 degrees. Coat a 3-quart baking dish with nonstick cooking spray.

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 as you cook.

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

Place the stuffing in the prepared dish. Bake uncovered for 35-45 minutes or until the stuffing is heated through.

Nutritional Facts

Total Fat
5g
7%
Sugar
24g
27%
Saturated Fat
1g
4%
Cholesterol
10mg
3%
Carbohydrate, by difference
33g
25%
Protein
7g
15%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
58mg
6%
Choline, total
13mg
3%
Fiber, total dietary
3g
12%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
58mg
8%
Selenium, Se
5µg
9%
Sodium, Na
889mg
59%
Water
112g
4%

Yam Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Yam Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.