favorite recipes from readers

Sweet  potatoes from Brenda Lucier

Brenda Lucier says this family Thanksgiving favorite is easy to make and delicious. She’s been making it for at least ten years.

Whipped Sweet Potatoes

Ingredients

4 – 6 sweet potatoes

1/4 cup butter

1/4 cup firmly packed light brown sugar

1 tsp. salt

1/3 tsp. black pepper

method

1. Peel and cut sweet potatoes into uniformly sized chunks.

2. Boil or steam sweet potatoes until soft.  Be careful not to overcook. Sweet potatoes will absorb too much water if overboiled.

3. When potatoes are soft, drain off water and let sweet potatoes rest in the colander a few minutes in order to drain away absorbed water.

4. Fill a standard-sized home food processor bowl with as much of the cooked sweet potatoes as will fit. Depending on the number and size of sweet potatoes used, you may have to process several batches.

5. Then, to the food processor bowl add the butter, sugar salt and pepper. Puree all ingredients together.  If necessary, add more sugar to taste.

6. Blend all ingredients and serve.

Texas stuffing from Louanne Lambert

Texas turkey cornbread stuffing

Louanne Lambert sent us this favorite.

Ingredients

1/2 cup margarine

5 - 6 cups cornbread or corn muffins

6 cups of soft cubed toast

1/2 cup oil

1 cup diced celery

1/2 cup chopped onion

1/2 cup green pepper

2 teaspoons salt

2 teaspoons pepper

1 1/2 teaspoons poultry seasonings

sage to taste

2 beaten eggs

1 1/2 cups turkey broth

Method

1. In a bowl, mix together crumbled cornbread and cubed toast.

2. Pour and mix in heated margarine.

3. Saute veggies in oil, add seasonings and pour over the cornbread and toast.

4. Add well-beaten eggs.

5. Stir in turkey broth to desired moistness.

6. Add turkey giblets if desired – every Texan would!

7. Place in casserole dish and bake for 30 minutes at 400º F or use to stuff the turkey. Yippy-i-o-kayee!