Sweet Potato Stuffing
A zesty cornbread stuffing with sautéed diced sweet potato, onion, celery and green bell pepper, orange peel and sausage.
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 1 (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.