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Catch ‘Em, Clean ‘Em, Eat ‘Em

Catch ‘Em, Clean ‘Em, Eat ‘Em


Sweet Potatoes & Marshmallows

  • 2 tablespoons butter, plus more for baking dish
  • 2 cups brown sugar
  • 1 1/2 cups water
  • 2 1/2 pounds sweet potatoes
  • 1 lemon, sliced and seeded
  • 1/2 cup chopped pecans
  • 3 cups marshmallows

Heat oven to 350 degrees F.

In a large pot melt 2 tablespoons butter. Stir in brown sugar and water. Bring to a boil, then lower and simmer while stirring until reduced and thickened, about 10 minutes.

Peel potatoes and cut lengthwise, then again making long quarters. Cut these into 1-inch pieces ending up with pie slice-shaped wedges. Place in a separate large pot of boiling water and cook for about 5 minutes. Potatoes should give a bit when poked with a fork.

Drain the potatoes and arrange in a single layer in a buttered 13 by 9-inch baking dish. Pour the syrup over the potatoes; making sure it covers the potatoes. Place lemon slices on top and bake for 35 minutes, spooning syrup over potatoes twice during that time. Potatoes are done when they are tender to the fork. Remove from the oven, remove the lemon slices, and stir in pecans. Arrange the marshmallows evenly on top. Place back in the oven turning it up to 400 degrees F and cook until marshmallows puff up and turn brown, approximately 10 more minutes.

Three Bread Stuffing

  • 1/2 loaf sourdough bread
  • 1/2 loaf rye bread
  • 4 tablespoons unsalted butter plus more for greasing
  • 1 cup frozen chopped onions
  • 3 stalks celery, chopped
  • 2 medium carrots, chopped
  • Kosher salt and freshly ground black pepper
  • 1 (14-ounce) bag cornbread stuffing
  • 2 cups chicken broth
  • 1-cup turkey gravy
  • 2 large eggs, beaten
  • 1-tablespoon poultry seasoning
  • 1/2 cup grated Parmesan

Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).

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In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit.

Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.

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