SWEET POTATO, CORNBREAD & SAUSAGE STUFFING

(Chef Jean-Pierre Brehier, Author, "Incredible Cuisine,"
Chef Jean-Pierre Brehier's Cooking School, Ft. Lauderdale, FL)

   
1 cup dark raisins 2 tablespoons fresh thyme, diced
1/2 cup port wine 8 cups low-fat cornbread or low-fat corn
1/2 cup B&B Liqueur   muffins, crumbled
1 lb. low-fat sweet Italian sausage, 1 cup Granny Smith apples, unpeeled
  casings removed or 1 lb. low-fat   & diced 1/4"
  ground turkey breast 1 cup fresh parsley, chopped
2 cups yellow onions, diced 1-1/2 cups freshly roasted chestnuts
1 cup celery hearts, diced salt & black pepper to taste
2 cups sweet potatoes, peeled & diced  3/4 cup 1% low-fat milk
2 tablespoons fresh sage, diced 3 cups defatted chicken stock
2 tablespoons fresh rosemary, diced low-fat vegetable cooking spray

  

Soak raisins in wine and liqueur preferably over night or for at least 2 hours. Saute sausage in a large pan over high heat for 2 minutes; drain fat. Add onions and sweat them for 2 minutes. Add celery, sweet potatoes and herbs and saute for 2 or 3 minutes. Transfer mixture into a large glass bowl and add remaining ingredients. Spray a 15"x10"x2" baking pan with low-fat vegetable cooking spray. Place stuffing in the pan and cover with aluminum foil. Bake at 375 degrees F. (preheated) for 45 minutes. Uncover and bake for 10 minutes longer or until top is golden brown.

Chef Jean-Pierre Brehier is a successful restauranteur, radio and talk show host, author and host of the television cooking show “Incredible Cuisine with Chef Jean-Pierre.” The show aires on PBS stations in the U.S., Japan, China and Australia. The Chef has frequented the Today Show, Our Home on Lifetime, Crook & Chase and his own show Chef Du Jour on the Food Channel. He is also the Chef/Instructor at his cooking school where he teaches the preparation of gourmet dishes.

The Left Bank Restaurant, which the Chef opened in 1976 after moving to the U.S. from France, is located at 214 Southeast Sixth Avenue in Fort Lauderdale. The restaurant has always been selected by Gourmet Magazine as one of the best restaurants in South Florida and Conde Nast Magazine voted the Left Bank as one of the 100 best restaurants in America. His latest book, “Chef Jean-Pierre’s Incredible Cuisine” contains over 150 new delectable gourmet recipes and photographs that demonstrates how healthy eating can be incredibly satisfying.