Recipe: Sweet Potato-Corn Bread Stuffing

SWEET POTATO-CORN BREAD STUFFING

1 sheet (12x18-inches) Reynolds Wrap Heavy Duty Aluminum Foil
1 1/2 cups shredded, peeled, raw sweet potatoes
3/4 cup chopped onion
3 tablespoons margarine or butter
1 teaspoon poultry seasoning
4 cups coarsely crumbled corn bread
1/2 cup chopped pecans, toasted
1 to 1 1/3 cups chicken broth

Preheat oven to 450 degrees F.

Cook sweet potatoes and onion in large skillet in margarine 3 to 4 minutes or just until tender.

Spoon mixture into large bowl; stir in poultry seasoning. Add corn bread and pecans; toss gently to coat. Add enough of chicken broth to moisten.

Spoon corn bread mixture onto sheet of Reynolds Wrap Heavy Duty Aluminum Foil.

Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.

Bake 15 to 20 minutes or until heated through on a cookie sheet

Servings: 6-8
Source: Reynolds Kitchens