YAM AND RAISIN STUFFIN'
Yield: 10 to 12 servings

6 cups Mrs. Cubbison’s Seasoned Corn Bread Stuffing
29-ounce can Bruce’s Canned Yams, drained and diced
1 cup dark raisins
1 cup pecan halves
1 cup melted butter or margarine
1 cup pineapple juice

1. Preheat the oven to 350_F. Lightly grease a 2-1/2 to 3-quart casserole dish and set aside.

2. Combine the stuffing mix, yams, raisins, and pecans in a large bowl, mixing well. Stir in the butter or margarine and the pineapple juice.

3. Transfer the stuffing to the prepared casserole dish, cover, and bake for 30 to 40 minutes, or until thoroughly heated. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.