Oh-so-Good Cornbread Stuffing

In a large skillet, cook sweet potatoes, onion and celery in hot margarine or butter for 5 to 7 minutes or until just tender. Spoon mixture into a large mixing bowl.

Stir in cilantro and ginger.

Add cornbread and walnuts; toss gently to coat.

Add enough chicken broth to moisten.

Use to stuff one 8 to 10 pound bird or place stuffing in a casserole.

Bake casserole, uncovered, in a 375° oven about 45 minutes or until heated through.

Makes about 10 servings.

Contains 413 calories, 24 g total fat (2 g saturated fat), 27 cholesterol, 476 mg sodium, 46 g carbohydrates, 3 g fiber and 8 g protein.