Homemade stuffing

cubed bread

saute onions with S&P

8-10 slices wheat bread
1/2 onion
3 T butter
s&p
1 can cream of mushroom
chicken stock
sage

Not really a recipe just a method. Cube your bread, set aside. Saute onion in butter, add S&P. Mix all in a bowl, the bread, soup, onion, sage, and chicken stock to moisten. This will be mushy. Put in a shallow dish, I stir mine several times so that it all gets toasty, sometimes the bottom is slightly mushy. So much better than from a box.

{I asked how my Grandma does her's and this is her run down, different than mine. She browns breakfast sausage and drains the fat. She adds onion and celery, then to moisten the bread cubes which she has browned in the oven, she adds drippings from the turkey, her's is very delicious, I will try that way next year}

Sweet Potato Soufle

Ingredients:
3 C mashed sweet potatoes
1/2 C sugar
1/4 C milk

2 T butter, melted
2 eggs
1/2 tsp salt
1tsp vanilla

For the topping:
1/2 C brown sugar
1/2 chopped pecans
1/4 flour
2 T butter

Directions:
In a large bowl, combine sweet potatoes, sugar, milk, and butter. Add eggs one at a time, stirring well after each addition to fully incoporate the eggs.

Stir in salt and vanilla. Pour into a baking dish.

In a medium bowl, combine brown sugar, pecans, flour, and butter until very crumbly and well combined. Sprinkle over the sweet potato mixture.

Bake at 350 1 hour