Sweet Potato Rolls with Dried Cherries and Cardamom

New England Sausage, Apple and Dried Cranberry Stuffing

14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth
To bake all stuffing in pan:
Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Mashed Sweet Potatoes and Pears

5 pounds red-skinned sweet potatoes (yams)

6 tablespoons unsalted butter, room temperature
4 large firm but ripe Bartlett pears, peeled, cored, cut into 1/3 inch-thick slices
3/4 cup (or more) pear nectar

1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon (generous) ground cardamom

Extra-Buttery Mashed Potatoes
Drying the cooked potatoes in the pan means that they’ll absorb that much more flavor from your herb-infused dairy. Don’t skip this step!

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5 thoughts on “Sweet Potato Rolls with Dried Cherries and Cardamom

  1. Thank you so much for finding and posting this recipe! It was a family favorite at Thanksgiving for years and then I misplaced the recipe a couple of years ago– have been searching ever since. Everyone will be thrilled to have them again this year. Hope you have a great Thanksgiving! :-)

  2. Pingback: Sweet Potato Rolls with Dried Cherries and Cardamom – I Cook Different

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