The Small Blogs Big Giveaways week of prizes is still going on, and Mary Ricksen and I still have prizes up for grabs for anyone who comments on this blog.
Meanwhile, it's too late for Canadian Thanksgiving and too early for American, but I'm feeling thankful today. Here is a photo of one of the rivers that flow down from the mountains north of Vancouver, B.C. We took so many pics I don't remember which canyon is which, but they're all awesome in a very literal sense. I'm always in awe and thankful as all get out whenever I get to visit there.
This recipe is good for anytime in between the Thanksgivings or anytime at all. It even works as a main dish, if you use enough sausage. Makes great leftovers, too! Warning: all quantities are approximate, so adjust them according to taste.
3 good-sized sweet potatoes
Pork or turkey sausage, anything from a half pound to a pound. I usually use breakfast sausage, but I've heard Italian sausage works well. If I can't find the sausage meat in bulk, I squeeze it out of the casings.
Butter or oil
1 onion, 3 or 4 celery stalks, 1 green and 1 red bell pepper, all diced
Parsley, chopped.
Bread crumbs, the coarse kind used for stuffings and dressings, or you can make your own with fresh or stale bread and add salt, pepper, sage and other herbs to taste.
Bake the sweet potatoes until soft, then peel and mash them. Saute the onions and sausage meat in oil as needed; then add and saute the celery and peppers. Add the parsley just before the other veggies are done. Take off the stove and stir in the mashed sweet potatoes. Add bread crumbs to taste (the more bread crumbs, the drier the dressing). Season to taste. Add a little water if needed, or cover with foil. Bake in a 9x13 pan (or whatever size seems right) at 350 degrees (medium oven) for about half an hour.
Yum!
Don't forget to comment if you'd like a copy of Tastes of Love and Evil, The Wanton Governess, or Tripping Through Time, and to enter for a share of the prizes at SBBG, go here.
