Sweet potato, cornbread and sausage stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dark raisins |
| ½ | cup | Port wine |
| ½ | B&B liqueur | |
| 1 | pounds | Low-fat, sweet Italian sausage, casings removed or low-fat ground turkey breast |
| 2 | cups | Yellow onions (diced) |
| 1 | cup | Small celery hearts (diced) |
| 2 | cups | Small sweet potatoes (peeled and diced) |
| 2 | tablespoons | Fresh sage, (chopped) |
| 2 | tablespoons | Fresh rosemary, (chopped) |
| 2 | tablespoons | Fresh thyme, (chopped) |
| 8 | cups | Low-fat cornbread or low fat corn muffins, (crumbled) |
| 1 | cup | Granny Smith apples with skin on, diced small (approximately 1/4\") |
| 1 | cup | Fresh parsley, chopped |
| 1½ | cup | Freshly roasted chestnuts |
| Salt and black pepper to taste | ||
| ¾ | cup | 1% low fat milk |
| 3 | cups | Defatted chicken stock |
Directions
Prepare the cornbread & sausage stuffing. Preheat oven to 375 degrees.
Soak the raisins in the Port and B&B for at least 2 hours, preferably overnight. In a large pan over high heat, sautee the sausage (or ground turkey) for two minutes drain all excess fat. Add the onions and sweat them for two minutes. Add the celery, sweet potatoes and all of the fresh herbs, sautee for two to three minutes. Transfer into a large glass bowl. Add all of the remaining ingredients.
Spray a baking pan or dish (approx. 15" x 10" x 2") with a low-fat spray.
Place the stuffing in the baking pan, cover with aluminum foil and bake for 45 minutes. Uncover and bake for 10 more minutes or until top is golden brown.
From: Chef Jean Pierre (seen on TODAY show) or at Posted to TNT - Prodigy's Recipe Exchange Newsletter by Donna Partigianoni <donna@...> on Mar 22, 1997