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CORN BREAD-SWEET POTATO DRESSING




Source of Recipe


Aunt Saunny

1 day-old whole corn bread, well dried out
2 large sweet potatoes, cook with skin on and then removed
1 tbsp. olive oil
2 large onions, peeled and cut into ¼-inch dice
2 stalks celery, trimmed and cut into ¼-inch dice
2 c. chicken stock or turkey drippings (recipe to follow)
2 tsp. chopped fresh sage
1 tsp. chopped fresh thyme
1/2 tsp. celery seeds
1/2 tsp. fresh cracked black pepper
1 large egg, beaten
Salt to taste

Preheat oven to 350°.

In a large bowl, break up the dried corn bread and sweet potato into small pieces and mix together. Set aside.

Heat oil in a large sauté pan over medium heat. When hot, add onion is transparent. Add chicken stock, sage, thyme, celery seeds, and pepper and bring to a boil.

When boiling, pour over the broken-up bread. Stir to combine and let cool slightly. When cool, add egg and mix until thoroughly blended. Season with salt.

Place dressing in a buttered 2-quart casserole. Smooth top. Place in preheated oven and bake for 45 minutes or until firm and light brown. If dressing begins to get too brown, cover top with foil. Serve hot.