Thanksgiving Cornbread Stuffing With a Twist

Best of Both! Yam Cornbread Stuffing

Louisiana sweet potatoes and cornbread combine for the ultimate stuffing
Louisiana sweet potatoes and cornbread combine for the ultimate stuffing
Louisiana sweet potatoes and cornbread combine for the ultimate stuffing

Christmas is not far away and I am starting to make my grocery list ahead of time. Traditionally families have cornbread dressing and sweet potato casserole, but I just cannot shy away from this Yam Cornbread Stuffing…why not have the best of both?! What could be better than naturally sweet yams and cornbread team up for a mouthwatering savory stuffing – you will never believe its diabetic-friendly—which is really the healthiest way to eat! For a time-efficient approach, prepare the cornbread and toast the pecans a day ahead.  And you can even purchase premade cornbread for a time-saver. Sweet potatoes are loaded with fiber, vitamins and minerals pack this dish with nutrition. Look for Louisiana yams–the sweetest of sweet potatoes.

Yam Corn Bread Stuffing from trim&TERRIFIC Diabetic Cooking

The combination of fresh sweet yams, cornbread, ginger, and toasty pecans will make this stuffing recipe a new fall favorite.

10 servings/serving size: 3/4 cup

2 tablespoons canola oil

2 cups peeled chopped Louisiana sweet potatoes (yams)

1 cup chopped onion

1 cup sliced celery

1/4 cup chopped fresh parsley

1 teaspoon ground ginger

5 cups crumbled cooked cornbread

1/4 cup chopped pecans, toasted

1/2 cup fat-free low-sodium chicken or vegetable broth

1. Preheat oven 375°F.

2. In large skillet coated with nonstick cooking spray, heat oil over medium heat. Sauté sweet potatoes, onion, celery 7-10 minutes, or until just tender. Stirring frequently.

3. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans, toss gently to coat. Add broth to moisten.

4. Place stuffing in 3-quart casserole dish coated with nonstick cooking spray. Bake, uncovered, 35-45 minutes, or until heated through. Serve.

Nutritional information per serving

Calories 242, Protein (g) 4, Carbohydrate (g) 36, Fat (g) 9, Calories from Fat (%) 79, Saturated Fat (g) 1, Dietary Fiber (g) 3, Sugars (g) 12, Cholesterol (mg) 6, Sodium (mg) 334, Diabetic Exchanges: 2 1/2 starch, 1 1/2 fat

Terrific Tidbit: Premade cornbread from the bakery department of your supermarket works fine in this recipe. You can prepare this stuffing ahead of time and refrigerate it up to 3 days, then bake it when you’re ready to serve.

Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy, healthy and practical recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She has consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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