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Yam Cornbread Stuffing

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.

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
Servings10
Calories Per Serving328
Total Fat11g17%
Sugar1gN/A
Saturated2g9%
Cholesterol36mg12%
Protein7g14%
Carbs50g17%
Vitamin A11µg1%
Vitamin B120.1µg2.3%
Vitamin B60.2mg11.2%
Vitamin C9mg15%
Vitamin E0.7mg3.4%
Vitamin K30µg38%
Calcium241mg24%
Fiber2g8%
Folate (food)34µgN/A
Folate equivalent (total)123µg31%
Folic acid52µgN/A
Iron3mg15%
Magnesium36mg9%
Monounsaturated5gN/A
Niacin (B3)2mg12%
Phosphorus184mg26%
Polyunsaturated4gN/A
Potassium449mg13%
Riboflavin (B2)0.3mg17%
Sodium605mg25%
Thiamin (B1)0.3mg21.6%
Zinc0.8mg5.3%