Thanksgiving Recipes

2 1/2 pounds sweet potatoes, boiled, drained and peeled
6 tablespoons unsalted butter or margarine, at room temperature
2 large eggs
1/4 cup heavy cream
1 tablespoon brandy (optional)
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon each salt and pepper

Heat oven to 375 degrees. Grease a shallow 1 1/2 quart baking dish. Break up potatoes and puree in a food processor or mash by hand with 5 tablespoons of the butter. Add eggs and remaining ingredients except 1 tablespoon butter; mix until well-blended. Spread evenly in baking dish; dot with remaining butter. Bake uncovered 30 to 35 minutes until top is lightly browned and puffed.

1 lb. bulk sweet Italian sausage
1/2 cup chopped celery
1/4 cup chopped onion
1 egg
1 pkg. (8 oz.) herb seasoned stuffing mix
1 cup chicken broth
1/2 cup chopped fresh or frozen cranberries, thawed if frozen
1/3 cup butter, melted

Preheat oven to 325 degrees. Heat non-stick skillet over high heat. Add sausage, celery and onion. Cook until meat is browned and vegetables are softened. 10 minutes. Remove from heat; drain and discard fat from skillet. In bowl beat egg; stir in sausage mixture, stuffing mix, broth and cranberries. With hands form mixture into 8 balls. Place stuffing balls on ungreased baking sheet; drizzle with butter. Bake until browned, 30 minutes. (To make ahead, form balls, place on baking sheet and cover with plastic wrap. Refrigerate overnight; drizzle with butter and bake until browned and heated through. 35 minutes.

2 1/2 pounds sweet potatoes, boiled, drained and peeled
6 tablespoons unsalted butter or margarine, at room temperature
2 large eggs
1/4 cup heavy cream
1 tablespoon brandy (optional)
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon each salt and pepper

Heat oven to 375 degrees. Grease a shallow 1 1/2 quart baking dish. Break up potatoes and puree in a food processor or mash by hand with 5 tablespoons of the butter. Add eggs and remaining ingredients except 1 tablespoon butter; mix until well-blended. Spread evenly in baking dish; dot with remaining butter. Bake uncovered 30 to 35 minutes until top is lightly browned and puffed.