Sweet Potato Stuffing

Ingredients:

1 pound ground pork sausage
1 large chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
3 cups sweetpotatoes, peeled and cut into 1/2" cubes
1/2 cup butter
1 teaspoon grated orange peel
1/4 cup chopped parsley
1 cup chicken broth
1/2 cup orange juice
2 beaten eggs
2 (7 oz.) packages of cornbread or breadcrumb stuffing mix

Preparation:

Brown sausage, drain off fat. Sauté onion, celery, green pepper and sweetpotato cubes in butter until tender. Combine sausage, vegetables, orange peel and parsley. Add broth, orange juice and eggs; stir. Combine with stuffing mix. Makes enough to stuff a 16 to 20 pound turkey. As a side dish, place in greased casserole. Bake in 350 degree F. oven for 1 hour.

Notes:

Yield: 12 servings

Recipe courtesy http://www.ncsweetpotatoes.com

Ginger-Carrot Soup

I really liked how this soup turned out. The ginger and the caramelized onions add so much flavor depth for such a simple soup with so few ingredients. I will definitely make this one again.

Recipe from BHG.com

• 2 Tbsp. cooking oil
• 3 cups thinly sliced onion
• 2 Tbsp. sugar
• 1/8 tsp. freshly ground black pepper
• 2 Tbsp. grated fresh ginger
• 8 carrots (about 1-1/4 lb.)
• 1 sweet potato
• 6 cups chicken broth
• 1 cup half-and-half or light cream

Directions:

1. For caramelized onions, in a large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.

2. Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender. Add half of the caramelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor. Add cream; heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions. Makes 12 (3/4-cup) side-dish servings.