How do you make dressing and sweet potato pie?

Question

I'm trying to cook for my family this Thanksgiving and I'm want to know how.

Answer 1

Not trying to generalize, just trying to keep it simple:

Dressing is interchangeable with stuffing.

Take a pumpkin pie recipe and replace pumpkin with cooked sweet potatoes.

It really is as simple as that.

Answer 2

This is a recipe I make and people ask me to bring the stuffing everywhere we are invited to. I do, though, cook mine separately, not in the bird.

Prepare a box of Jiffy Cornbread Mix in an 8x10 square pan. You can do this ahead of time...you'll need it to be cooled anyways.

Take about 1/4 pound of bacon and cut it into bits....fry it up in a pan. Take the bacon out, put aside, get rid of the grease.

In the same pan, pan fry about 1/4 pound of ground sausage - I like spicy sausage, but use whatever you like. Take the sausage out, but this time leave the grease in the pan.

Saute some onion, carrots, and celery over a medium heat - you want them to be soft. I don't measure when I cook, so I can't tell you that...just use what you think would be a good amount of the veggies....maybe 1 cup of each? Add salt and pepper to taste.

Crumble the cornbread into the vegetable mixture and add the sausage back into the pan. Add chicken broth/stock (or turkey if you have it)....add it slowly, though. Add enough to how you like stuffing, more for a moist dressing, less if you like it a little dryer. Add the bacon at the end, save some to sprinkle on top.

Variations....add mushrooms, water chestnuts, walnuts, whatever sounds good to you!

Happy Thanksgiving!!!

Answer 3

I'm from the south and we make our dressing with cornbread. Just cool the cornbread and let it cool enough to mix by hand. Add enough sage to taste. Add butter, usually 1 stick. Cut up some celery and add as much as you want and last, add broth from turkey. If it's not enough, use canned chicken broth. For sweet potato pie boil 3-4 medium sweet potatoes until tender. ool and peel and place in large bowl. Add 1 stick butter, 1 teaspoon cinammon, 1 cup sugar, 2 eggs, 1 of each vanilla and coconut flavoring. You may omit the coconut flavoring and add 2 teaspoone of OJ. Mix all ingredients and pour in 2 deep dish pie shells. Happy Thanksgiving

Answer 4

Sweet Potato Raisin Pie
Serving Size : 6

6 medium sweet potatoes, peeled (or 6 [15-ounce] cans cut sweet potatoes)
4 cups water
1 cup sugar
3 eggs, beaten
6 tablespoons butter, softened
1/2 teaspoon salt
1-1/4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1 cup California raisins
1 prepared 10-inch pie shell, baked 15 minutes at 350°F

Preheat oven to 350°F.

Cut sweet potatoes into 1-inch cubes, place in 4-quart saucepan and add water. Cover and cook over medium heat approximately 20 minutes (until very soft), then drain. (If using canned sweet potatoes, simply drain and proceed to next step. Do not add water or cook.)

Puree sweet potatoes in blender or food processor until smooth, then transfer to large bowl. Blend all remaining ingredients well, except raisins, in food processor, and add to bowl. Fold in raisins.

Pour mixture into par-baked pie shell, bake 30 minutes more at 350°F, then reduce oven temperature to 325°F and continue baking another 15 minutes. Cool to room temperature before serving. Serve with whipped cream or butter pecan ice cream.

Answer 5

"Sweet Potato Pie" - 8 servings

1 (9") unbaked piecrust
2 eggs
2 cups mashed cooked sweet potatoes (or 16 oz. can)
1/2 cup sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1 (13 oz.) can evaporated milk

1) Preheat oven to 375*. In medium bowl with wire whisk, beat eggs well. Stir in remaining ingredients; pour filling into crust.
2) Bake 55-60 minutes until knife inserted about 1" from edge comes out clean. Cool before serving.


"Bread Stuffing" - 9 cups (enough for a 12-pound turkey)

3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
1 cup butter or margarine
9 cups soft bread cubes
2 tsp. salt
1 1/2 tsp. crushed sage leaves
1 tsp. thyme leaves
1/2 tsp. pepper

In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes; turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting.
(TIP: If you don't want to stuff your turkey: Coat 12-cup muffin pan with melted butter. Using ice cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* until set and top is crisp, 20-30 minutes. Cool 15 minutes; transfer to serving platter.)
VARIATIONS -
Giblet Stuffing: Simmer heart, gizzard and neck from chicken or turkey in seasoned water 1-2 hours or until tender. Add the liver the last 5-15 minutes of cooking. Drain giblets; chop and add with the remaining ingredients.
Oyster Stuffing: Decrease bread cubes to 8 cups and add 2 (8 oz.) cans oysters, drained and chopped, with the remaining ingredients.
Sausage Stuffing: Decrease bread cubes to 8 cups and omit salt. Add 1 lb. bulk pork sausage, crumbled and browned, with the remaining ingredients. Substitute sausage fat for part of the butter.

Answer 6

go to allrecipes.com!