Ingredients
- 3 cups cooked sweet potatoes
- 1/2 cup ff mayo
- 1 tbsp Dijon Mustard
- 2 tbsp lime juice
- 2 cups dole canned pineapple chucks in juice
- stuffing with Sage and Chives 3PPV 8 servings
- pam
- 12 slices whole wheat bread cubed
- 2 tsp light butter
- 1 cup uncooked onion
- 3 ribs uncooked celery diced
- 2 tsp dried thyme
- 2 tsp dried sage
- 1/2 tsp table salt
- 1/4 tsp pepper
- 2 cups chicken broth
- 2 tbsp chives chopped
Details
Preparation time 10mins
Cooking time 40mins
Preparation
Step 1
preheat oven to 350. coat 4 quart shallow dish with cooking spray. arrange bread cubes in a single layer. bake until lightly toasted about 8 to 10 min. remove bread from oven and set aside. leave over on 350. in a large skillet over med heat heat oil and butter together for 1 to 2 min. add onion and celery; saute until soft about 3 min. add thyme,sage,salt,and pepper; stir to coat. cook until herbs are fragrant about 1 min. Transfer onion mixture to a large mixing bowl. add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil. bake 20 min. uncover and bake until top is golden brown 15min more.
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