Ingredients:

2 1/2 cups sweet potatoes,peeled and cut into small cubes

1 cup chopped onion

1 cup sliced celery

2 tablespoons margarine or butter

1/4 cup chopped fresh parsley

1 teaspoon ground ginger

1 (16 ounce) package cornbread stuffing

1/2 cup chopped pecans

1 large can chicken broth

Directions:

Preheat oven to 375 degrees. In a nonstick skillet, sauté sweet potatoes, onion and celery in margarine for 7 to 10 minutes, or until onions and celery are tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to mix. Slowly add chicken broth and toss gently to moisten. Place stuffing in a casserole dish. Bake covered for 30 minutes. Then uncover and bake an additional 15 minutes, or until top is lightly browned and stuffing is heated through.

Makes 8 servings.

Ingredients:

1/2 cup butter

1/2 cup chopped celery

1/2 cup chopped onion

2 1/4 cups water

2 cups raw medium shrimp, peeled, deveined

1 cup whole oysters (about 1 pound), shucked

1 (7-ounce) package cubed herb-flavored stuffing mix

1 cup cornmeal

1 cup all-purpose flour

1 large egg

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

Heat oven to 350 degrees. Generously grease a 3-quart casserole dish; set aside. Melt butter in large saucepan over medium high heat, add celery and onion and cook until softened, about 5 minutes. Stir in water and remaining ingredients,  Bake for 30 minutes or until top is golden brown.

Makes 8 servings.