Tonight was veggie night.
And because we live in Mississippi, tonight’s veggie night began with frying up some sausage for the sweet potato dressing.
|Sweet potato dressing, buttered spaghetti squash, a glass of wine.|
SWEET POTATO DRESSING
Preheat oven to 350.
1/2 lb. sweet potatoes, peeled, cut into 2″ cubes covered with water and 1/4 tsp. salt brought to boil over high flame. Reduce flame, cover & simmer 20 mins. or until fork tender. Drain.
1 Tbsp butter + an additional 2 Tbsps, melted and cooled
1/2 C celery chopped
1/4 C onion chopped
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp poultry seasoning
1/4 lb. bulk pork sausage
1/2 an apple, cored, peeled and chopped
1 1/2 C dry stuffing mix
1 egg beaten lightly
2 tsp raisins
3 Tbsp chicken stock, preferably home made
Melt 1 Tbsp butter in a skillet. Add celery & onion. Cook until tender. Add salt, pepper and poultry seasoning, and spoon mixture into a mixing bowl. Saute sausage in skillet until brown, and add to onion-celery mixture. Add stuffing mix, apples, and raisins. Add beaten egg, chicken stock and cooled melted butter, and stir to mix well. Cut sweet potatoes into 1/2″ cubes and fold into stuffing mixture. Pour stuffing into a greased casserole and bake 35-40 minutes.
He did this from memory.