Find out about the Church that created the cookbook HERE if you want to know more about the particulars. Just scroll on down past the chickens.
Simpson-Fletcher's Soul Food Recipes devotes a whole chapter to Stuffings. I produce two of the recipes verbatim. I am making the Fish or the Capon. Or maybe Roast Duck. I hate Turkey. Happy Thanksgiving!
Sweet Potato Stuffing the Jamaican Way
from Ms. Thelma Graham
1 and 1/4 cups mashed Sweet Potatoes
7 slices toasted Bread cubes
6 links Pork Sausage
2 tablespoons Water
1/4 teaspoon crushed Marjoram leaves
1/2 cup finely chopped Celery
1 finely chopped Onion
1/4 teaspoon Pepper
1/4 teaspoon Sage
1/2 teaspoon ground Thyme
2 tablespoons Butter
1 and 1/2 teaspoons Salt
Combine toasted Bread cubes and Celery with mashed Sweet Potatoes. Mix and set aside. In a frying pan, put Sausage links and cold Water. Cover and cook for 10 minutes then pour off any fat and break links into small parts. Add chopped Onion to the pan and cook until Sausage is browned and onions are clear. Remove from heat and add all the seasoning. Mix well. Now add Sausage mix to the Sweet Potato mixture. Blend well and stuffing is ready for stuffing a large Capon.
from Albert the Chef
2 cups Rye or Whole Wheat Bread crumbs
1 cup Sweet Pickles, minced
2 Celery Stalks, chopped
2 tablespoons Onion, minced
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Sage (optional )
2 tablespoons melted Butter
Mix all the ingredients thoroughly. Toss the crumbs so they are well coated with melted butter. Stuff the Fish cavity. This is enough for a 3 pound Bass or Trout.
