This Sweet Potato Sausage Stuffing from Lyniece North Talmadge's The Sweet Potato Lover's Cookbook is pretty incredible in that it combines three Thanksgiving sides into one—cornbread stuffing plus sausage stuffing plus mashed sweet potatoes. The combo is a savory-sweet-meaty-bready Thanksgiving explosion, ideal for stuffing the bird or as a dressing, cooked on its own. As a big fan of both cornbread and Italian sausage, I loved the way the porky, fennel-flecked sausage flavored the crumbly-sweet cornbread cubes, and the brightness from the orange zest and juice was just enough to add a bit of complimentary brightness to the mashed sweets.
Since stuffing is a forgiving medium, it's easy to throw in your own touches, and this recipe is ripe for personalization. Next time, I might add another pound of sausage since this really is a recipe for a crowd—and really, who wouldn't appreciate a few more sausage crumbles in their stuffing? Chopped fennel and even a sprinkling of fennel seeds would also work particularly well, complimenting the sweetness of the orange and sweet potatoes.
As always with our Cook the Book feature, we have five (5) copies of The Sweet Potato Lover's Cookbook to give away this week.
Adapted from The Sweet Potato Lover's Cookbook by Lyniece North Talmadge. Copyright © 2010. Published by Cumberland House. Available wherever books are sold. All Rights Reserved.
- Yield:10 to 12, enough stuffing for a 16- to 20-pound turkey
- 1 pound ground pork sausage
- 1 large onion, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 3 cups mashed cooked sweet potatoes
- 1 teaspoon grated orange peel
- 1/4 cup finely chopped parsley
- 1 cup chicken broth
- 1/2 cup orange juice
- 2 eggs, beaten
- Two 8-ounce packages corn bread stuffing mix
Preheat the oven to 350° and spray a large casserole dish with vegetable spray.
Brown the sausage in a skillet. Drain. Sauté the onion, celery, and green pepper in the same skillet until tender. Combine the sausage, vegetables, sweet potatoes, orange peel, and parsley in a large bowl. Add the chicken broth, orange juice, and eggs, blending well. Combine with the stuffing mix. Transfer the stuffing mix to the prepared dish. Bake for 1 hour.