YAM CORNBREAD STUFFING
2 cups fresh sweet potatoes (yams), peeled and chopped
1 cup chopped onion
1 cup sliced celery
2 tablespoons light margarine
1/4 cup chopped parsley
1 teaspoon fround ginger
5 cups crumbled corn bread stuffing
1/4 cup pecans
Chicken broth
In a large skillet, cook sweet potatoes, onion and celery in margarine for 5 to 7 minutes or until just tender. Spoon mixture into a large mixing bowl. Stir in parsley and ginger. Add corn bread and pecans. Toss gently to coat. Add enough chicken broth to moisten. Place stuffing in a casserole dish. Bake uncovered at 375 degrees F. for 45 minutes or until heated through. Makes 10 servings.
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