Sweetpotato Cornbread Stuffing
Recipe by Chef Stephanie Tyson of Sweet Potatoes in Winston-Salem, NC
Servings: 8
Calories: 77kcal
Ingredients
- 3 1/2 Quarts toasted sweetpotato cornbread crumbs
- 1/4 Cup butter
- 2 Cups onion diced
- 2 Cups green peppers diced
- 1 Cup celery diced
- 1 Tablespoon thyme dried
- 2 Tablespoons rubbed sage
- 1 Tablespoon sausage seasoning
- 1 Cup parsley chopped
- 1/2 Cup scallions chopped
- 1-2 Cup chicken stock
- 3 Eggs lightly beaten
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, melt the butter and saute the onions, green peppers, celery and the seasonings until the vegetables are soft.
- Remove from heat and allow to cool.
- In a large mixing bowl, add the toasted cornbread, green onions and parsley.
- Add the sauted veggies and combine well.
- Moisten with enough of the chicken stock to hold together.
- Add the eggs and mix thoroughly.
- Place in a lightly greased large ovenproof casserole dish or baking pan.
- Bake at 350 degrees for 350 to 450 degrees or until the stuffing is golden brown and set.
Notes
Nutrition Facts
Sweetpotato Cornbread Stuffing
Amount per Serving
Calories
77
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
63
mg
21
%
Sodium
93
mg
4
%
Potassium
303
mg
9
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin A
1112
IU
22
%
Vitamin C
46
mg
56
%
Calcium
82
mg
8
%
Iron
2
mg
11
%
Net Carbohydrates
8
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 77kcal | Carbohydrates: 10g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 93mg | Potassium: 303mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1112IU | Vitamin C: 46mg | Calcium: 82mg | Iron: 2mg | Net Carbohydrates: 8g