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From my Aunt Alta's recipe box, this was from an old newspaper clipping. If you don't have leftover sweet potatoes, you can mash up some freshly cooked ones or mash some drained canned ones. Remove any marshmallow toppings if you are using leftovers. NOTE: The sugar is present to tone down the tang of the fresh cranberries and to the sweet potatoes. I would imagine Splenda could be used in its place. If you wish to use whole berry cranberry sauce (drained) that you already have prepared, I would suggest heavily reducing or possibly leaving out the sugar altogether, depending upon how sweet your leftover cranberry sauce is.
- 4 cups cooked mashed sweet potatoes (leftovers)
- 4 cups cooked turkey or 4 cups cooked chicken (leftovers) or 4 cups cooked ham, diced (leftovers)
- 1 (8 -9 ounce) can pineapple tidbits, undrained
- 1⁄2 cup granulated sugar (or less depending on how sweet your potatoes already are and personal preference)
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon salt (to taste)
- 1 cup fresh cranberries, coarsely chopped
- 1⁄2 lb bulk pork sausage
- 1⁄2 cup dry breadcrumbs
- Preheat oven to 350°F.
- Mix all ingredients together EXCEPT pork sausage and bread crumbs.
- Pour into a well greased 2 1/2 quart casserole.
- Brown the sausage meat, crumbling it, until it just starts to brown (bit has not fully cooked).
- Drain sausage fat and sprinkle the meat over the casserole.
- Top with bread crumbs and bake for about 25-30 minutes.