Post by wilderness on Mar 24, 2019 16:24:11 GMT -5
Pat Davies’ Sweet Potato Dressing-Birdy
1 lb. ground beef or loose Italian sausage removed from casing
1 small onion, chopped
1 Tbsp. fennel seed (to taste--reduce or omit if using Italian fennel sausage)
1/2 cup parsley, chopped
1 (16 oz.) can sweet potatoes, coarsely mashed (or the equivalent in fresh cooked sweet potatoes)
Salt and pepper to taste
In a skillet, fry broken-up ground beef or sausage, onion, and fennel seed in a little oil until meat is cooked. Drain if there is too much fat.
Mix the meat mixture and parsley with the sweet potatoes and add to an oiled 1-quart casserole dish. Bake in a 350F oven until the dressing is bubbly and a little brown on top.
1 lb. ground beef or loose Italian sausage removed from casing
1 small onion, chopped
1 Tbsp. fennel seed (to taste--reduce or omit if using Italian fennel sausage)
1/2 cup parsley, chopped
1 (16 oz.) can sweet potatoes, coarsely mashed (or the equivalent in fresh cooked sweet potatoes)
Salt and pepper to taste
In a skillet, fry broken-up ground beef or sausage, onion, and fennel seed in a little oil until meat is cooked. Drain if there is too much fat.
Mix the meat mixture and parsley with the sweet potatoes and add to an oiled 1-quart casserole dish. Bake in a 350F oven until the dressing is bubbly and a little brown on top.
