Recipe for Andouille Sweet Potato Stuffing
Prep Time: 25 minutes
Cooking time: 45 minutes
6 Tablespoons unsalted butter
2 medium onions, finely chopped
1 celery stalk, finely diced
1 peeled sweet potato, cut into small dice (approx. 2 ½ cups)
1 pound Andouille sausage, diced
2 cloves garlic, minced
21 slices stale white or whole wheat bread, diced
4 slices stale pumpernickel, diced
3 ½ cups low sodium chicken broth plus additional broth if stuffing is too dry
¼ cup chopped parsley
2 eggs, lightly beaten
1. Melt the butter in a large sauté pan over medium heat. Add the onions, celery, and sweet potato and sauté until the onion is soft and translucent, about 5 minutes.
2. Add the sausage and continue cooking for an additional 2 minutes. Add the garlic and cook for 2 more minutes. Remove from heat and let cool slightly.
3. Preheat oven to 350°F.
4. Add the diced bread, chicken broth and parsley to the sausage mixture and gently combine so that you avoid breaking up the bread. Correct seasoning with salt and pepper. Fold in the eggs.
5. Spoon stuffing into a buttered 13 X 9 baking dish and bake until the stuffing reaches 165°F using an instant read thermometer, approximately 45 minutes.
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