10 servings

Sweet Potato and Andouille Cornbread Stuffing


1 stick butter
1 lb. Andouille sausage, diced
2 teaspoons chopped garlic
2 cups diced onion
1/2 cup diced bell pepper
1/2 cup diced celery
7 cups crumbled corn bread
1 15-oz. can Louisiana sweet potatoes in light syrup, drained and chopped into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
2-1/2 cups chicken broth
2 tablespoons chopped parsley
1/2 cup chopped green onions


In a large skillet over low heat, melt butter.
Add andouille and sauté for 15 minutes or until slightly blackened. Add garlic, onion, bell pepper and celery. Sauté, covered, for 15 minutes, stirring often.

Transfer to a large mixing bowl.
Add cornbread, sweet potatoes, salt, black pepper, cayenne pepper, chicken broth, parsley and green onions. Blend well.

Transfer mixture to a 9x13-inch buttered glass baking dish. Bake uncovered for 45 minutes at 375 degrees.