Sweet Potato, Cornbread and Sausage Stuffing

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Sweet Potato, Cornbread and Sausage Stuffing Ingredients

1 c Dark raisins	2 tb Fresh thyme, (chopped)
1/2 c Port wine	8 c Low-fat cornbread or low fat
1/2 B&B liqueur	1 c Granny Smith apples with
1 lb Low-fat, sweet Italian	1 c Fresh parsley, chopped
2 c Yellow onions (diced)	1 1/2 c Freshly roasted chestnuts
1 c Small celery hearts (diced)	Salt and black pepper to
2 c Small sweet potatoes (peeled	3/4 c 1% low fat milk
2 tb Fresh sage, (chopped)	3 c Defatted chicken stock
2 tb Fresh rosemary, (chopped)

Instructions for Sweet Potato, Cornbread and Sausage Stuffing

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 http://www.chefjeanpierre.com Posted to TNT - Prodigys Recipe Exchange Newsletter by Donna Partigianoni on Mar 22, 1997

Main Ingredient: PotatoCuisine: Uncategorized

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