Corn Bread and Sweet Potato Dressing

From Chef Dean Fearing at the Mansion On Turtle Creek in Dallas

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  loaf  baked  cornbread (dried out)
• 2  large sweet potatoes, well cooked in their skins
• 1  tablespoon olive oil
• 2  large onions, peeled cut into 1/4 inch dice
• 2  stalks celery, trimed and cut into 1/4 inch dice
• 2  cups rich chicken broth
• 2  teaspoons  chopped sage
• 1  teaspoon  chopped fresh thyme
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon cracked black pepper
• 1  large egg
•  salt

Directions

1. Preheat oven to 350. In a large bowl break up the dried corn bread and sweet potatoes into small pieces. Set aside. Heat oil in a large saute pan over medium heat. When hot , add onion, celery, and saute for five minutes or until onion its transparent.
2. Add chicken stock, sage, thyme, celery seed and pepper and bring to a boil.
3. When boiling, pour over the brlken up bread. Stir to combine and let cool slightly. When cool add egg and mix until thoroughly blended. Season with salt and place dressing in a buttered two quart casserole. Smooth top and place in a prehewted oven and bake flr 45 minutes or until firm and light brown. If dressing begins tibget too brown cover top with foil. Serve hot.