Cook Time: 90 minutes
Meal Type: Other
In a 2-quart saucepan, place sweet potatoes and add 1/2 teaspoon salt and enough water to cover. Bring to a boil. Cover and simmer 20 to 25 minutes, or until fork tender. Drain and cool. Peel the sweet potatoes, then cut into 1/2 inch chunks.
Pre-heat the oven to 350ºF. Coat a 9×13-inch casserole dish with no-stick cooking spray.
In a large skillet, melt two tablespoons butter. Add the celery and onion. Cook and stir over medium heat until tender. Stir in remaining 1/2 teaspoon salt, poultry seasoning and pepper. Place in a large bowl.
In the large skillet which is still hot from sautéing the celery and onion, brown the pork sausage, stirring to break up until it’s cooked and crumbly. Drain if necessary, however a small amount of drippings left in with the sausage can enhance the flavor of the dressing. Add the sausage to the celery and onion mixture in the large bowl. Stir in the seasoned croutons, chopped apple, cranberries and raisins. Mix in the lightly beaten egg. Melt 1/4 cup of butter and add to the sausage mixture along with the prepared bouillon. Gently stir in the sweet potato chunks. Mix well and place in the prepared casserole dish.
In a 350-degree oven, bake uncovered for 30 to 35 minutes or until golden brown. Garnish with fresh parsley, if desired.
(Recipe based on a recipe from CRISCO found on yummly.com)
Submitter: Cookbook Crew
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.