Recipes From My Kitchen

Baked Southern Cornbread Dressing in a casserole dish.

Southern Cornbread Dressing Sweet Potato Souffle with Pecan Topping

 Recipe

8 Cups crumble cornbread

(made without sugar)

4 Cups dry bread crumbs

4 Cups chicken stock

1 Cup Milk

6 Eggs. slightly beaten

1 Large onion chopped

1/2 to 1 Cup chopped celery 

1/4 Tablespoon salt

1/2 Teaspoon black pepper

1/2 Tablespoon poultry seasoning

3/4 Tablespoon parsley flakes

3/4 Tablespoon Thyme

1/2 Tablespoon Sage

Pour the stock over the cornbread and the milk over the dry bread crumbs, let each stand a few minutes while you mix the rest of the ingredients then add the cornbread and the bread crumbs and fold together as not to mush the cornbread to much pour into a greased pan or casserole dish and Bake at 425 F. for 35 – 50 minutes until brown. 

 

 

 

 

A baked sweet potato casserole with a pecan topping.

Sweet Potato Souffle with Pecan Topping

 Recipe

3 Cups Sweet mashed Potatoes

1 1/2 Cups Sugar

3/4 Teaspoon Salt

3 Eggs

2/3 Stick margarine

1 cup milk

2 Teaspoons Vanilla Flavoring

Topping:

1 1/2 Cups Brown Sugar

2/3 Cup of flour

1 1/2 cups chopped pecans 2/3 Stick melted margarine

I bake my sweet potatoes in the microwave and let them cool. I slip the peel or skin off by cutting the potato into and mashing, then I use my potato masher to mash them up. Next, mix all the other ingredients except the topping. Pour into a greased baking dish. Now, mix the topping and sprinkle over the souffle. Bake for about 35 minutes at 350 degrees. 

 

 

 

 

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