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
190
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
25g
28%
Saturated Fat
1g
4%
Cholesterol
15mg
5%
Carbohydrate, by difference
31g
24%
Protein
7g
15%
Vitamin A, RAE
26µg
4%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
45mg
5%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
57mg
8%
Selenium, Se
6µg
11%
Sodium, Na
291mg
19%
Water
119g
4%
Zinc, Zn
1mg
13%

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.