| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
|
Sweet potato; peeled, diced (8- |
|
|
; to 10-ounce) |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Diced red-skinned apple |
| 1/3 |
c |
Chopped celery |
| 1 1/2 |
c |
Herb-seasoned stuffing mix |
| 1/2 |
ts |
Rubbed dried sage |
| 1 |
c |
Canned low-salt chicken broth |
INSTRUCTIONS
Preheat oven to 375F. Butter 4-cup casserole. Cook potato in small pot of
boiling salted water until just tender, about 5 minutes. Drain and set
aside.
Heat oil in heavy medium skillet over medium heat. Add onion, apple and
celery and saute until onion is translucent, abut 5 minutes. Add potato and
saute 1 minute. Add stuffing mix, sage and broth. Cover skillet, reduce
heat to medium-low and cook until stock is absorbed, about 10 minutes.
Season to taste with salt and pepper. Transfer dressing to prepared dish.
(Can be prepared 2 hours ahead. Let stand at room temperature.) Cover with
foil and bake until heated through, about 30 minutes. Uncover and bake
until top begins to brown, about 15 minutes.
Serves 4.
Bon Appetit October 1992
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