Sweet potato, apple and sausage stuffing
This tasty stuffing combines sweet potatoes with sausage and other traditional turkey-stuffing ingredients, but it works equally well for capon or roast pork.
Makes about 7 cups (1.75 L), enough for a 10-lb. (4.5-kg) turkey
- 3 tbsp. (45 mL) butter
- 2 stalks celery, trimmed, finely chopped
- 1 onion, finely chopped
- 1 apple, peeled, cored, finely chopped
- 4 cups (1 L) mashed sweet potatoes (about 5 medium-sized ones)
- 2 cups (500 mL) dry bread crumbs or stale bread cut into cubes
- 3 tbsp. (45 mL) chopped fresh parsley
- 1 tbsp. (15 mL) dried sage
- 1 tbsp. (15 mL) dried thyme
- Salt and freshly ground pepper, to taste
- 1 egg, lightly beaten
- 1⁄2 lb. (225 g) sausage meat
Melt butter in a large skillet; sauté celery and onion until softened, about 5 minutes. Let cool.
In a large mixing bowl, combine celery mixture with apple, sweet potatoes, bread crumbs, parsley, sage and thyme. Season with salt and pepper.
Mix in egg and sausage meat, using your hands to combine ingredients well. If stuffing seems too wet, add another 1⁄2 cup (125 mL) or so of bread crumbs; if too dry, add a little orange juice.
Let stuffing cool completely before using it to stuff any fowl. If there is extra stuffing, you can bake it alongside the bird in a lightly buttered pan.