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

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