A zesty cornbread stuffing with sautéed
diced sweet potato, onion, celery and green bell pepper, orange
peel and cooked pork sausage.
Sweet Potato Stuffing
- 1 pound ground pork sausage
- 1 large chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 3 cups sweet potatoes, peeled and cut
into 1/2-inch cubes
- 1/2 cup butter
- 1 teaspoon grated orange peel
- 1/4 cup chopped parsley
- 1 cup chicken broth
- 1/2 cup orange juice
- 2 beaten large eggs
- 2 (7 ounce) packages of cornbread or bread
crumb stuffing mix
- Brown sausage, drain off fat.
- Sauté onion, celery, green pepper
and sweet potato cubes in butter until tender.
- Combine sausage, vegetables, orange peel
and parsley. Add broth, orange juice and eggs; stir. Combine
with stuffing mix.
Makes enough to stuff a 16 to 20 pound
turkey.
Tip: As a side dish, place in greased casserole.
Bake in 350°F (175°C) oven for 1 hour.
Recipe provided courtesy of North Carolina Sweetpotato Commission.
