| Makes: | 10 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 35 minutes |
| Ready In: | 1 hour, 5 minutes |
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A dressing made form sweet potatoes. My grandmother use to stuff her turkey with this dressing. Great for your holiday cooking.
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| Ingredients |
| 1 pound sweet potatoes - about 3 mediums |
1 tsp salt divided |
| 1/4 cup plus 2 tablespoon Shortening or Butter Flavor stick divided |
1 cup chopped celery |
| 1/4 cup chopped onion |
1/4 tsp poultry seasoning |
| 1/4 tsp pepper |
1 package chicken livers |
| 1 package chicken gizzards (ground pork can be substituted |
1 egg slightly beaten |
| 1/2 tsp instant bouillon granules |
1/3 cup hot water |
| chopped parsley for garnish |
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| Directions |
Peel and cut sweet potatoes into 2 inch chunks. Place sweet potatoes in 2-quart saucepan. Add 1/2 teaspoon salt and enough water to cover; bring to a boil. Cover and simmer for 20 to 25 minutes or until fork tender. Drain and set aside to cool.
Preheat oven to 350 degrees F. Spray a 2-quart casserole with No Stick cooking spray and set aside. In a large skillet, melt 2 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. Transfer to large mixing bowl.
In a large skillet brown and cook livers, gizzards or the ground pork if using. Stir to break apart. Drain grease if necessary and add to celery and onion. Mix in the slightly beaten egg.
Mix the bouillon granules and 1/3 cup hot water. Melt remaining 1/4 cup Butter Flavor Crisco. Add the melted Crisco and the prepared bouillon to sausage/liver or gizzard mixture. Add to the other ingredients and mix well. Transfer to prepared casserole. Bake, uncovered, 30 to 35 minutes or until golden brown.
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