1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
1/2 tsp. instant chicken bouillon granules
Chopped fresh parsley
PLACE sweet potatoes in 2-quart saucepan. Add 1/2 tsp. salt and enough water to cover. Bring to a boil. Cover and simmer 20 to 25 minutes, or until fork tender. Drain. Cool.
HEAT oven to 350ºF. Coat a 2-quart casserole with no-stick cooking spray.
MELT 2 Tbsp. shortening in large skillet. Add celery and onion. Cook and stir over medium heat until tender. Stir in remaining 1/2 tsp. salt, poultry seasoning and pepper. Place in large bowl.
BROWN sausage in large skillet. Stir to break apart. Drain if necessary. Add to celery and onion mixture. Stir in croutons, apple and raisins. Mix in egg. Melt 1/4 C. shortening. Add to sausage mixture with prepared bouillon. Stir in sweet potatoes. Mix well. Place in prepared casserole.
BAKE, uncovered, 30 to 35 minutes or until golden brown. Garnish with parsley, if desired.
(1/8 of recipe)
Calories from Fat180g
Total Fat 20g
Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 57g
Dietary Fiber 6g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet