2 Cups peeled and chopped fresh sweet potatoes
1 Cup chopped onion* 1 Cup chopped celery*
2 T butter 1/4 Cup chopped parsley*
1 tsp. ground ginger 1/4 Cup pecans
5 Cups crumbled corn bread-2 pkgs Jiffy CB mix
Chicken Broth—2– 2 1/2 Cups or so
* 2 Cups Creole Seasoning Blend
In a large skillet, cook sweet potatoes, onion and celery in butter for 8-10 minutes or until tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to coat.
Add enough chicken broth to moisten. (Taste test before baking!) Bake uncovered in a 375 degree oven 45 minutes or until heated through.
My mother was a cornbread dressing expert — every holiday we were designated taste testers of the raw batch, offering sage childish advice of more this, more that! She would have loved this variation as much as my kids now do.
Be sure to let the pros taste test before baking!
CLICK HERE to search for a new home
From Carol's Kitchen 