Turkey Dressing

½ C butter
2 C celery, diced
½ C onion, diced
½ t salt
½ t pepper
1 t poultry seasoning
½ t sage
2-4 C turkey or chicken broth
2 14 oz pkgs. Brownberry sage and onion dressing
Turkey bits, saved from carving turkey
2 C Turkey gravy

Cook the celery and onion in butter until tender.  Do not brown.  Add the salt, pepper, poultry seasoning, sage and 2 cups of the broth and mix well. Add bread cubes and stir until evenly coated. Turn into two casserole dishes.  Bake, covered for 45 minutes at 325 F.  Just before serving add the remaining broth, turkey bits and gravy.  The dark meat from the bottom of the turkey is perfect for this.

Hint:  Prepare this the day before serving.  About 2 hours before serving, place in the crock pot on high and add the extra 2 cups of broth.  After carving the turkey, mix in the turkey bits and gravy.

Whipped Sweet Potatoes

I made this for Thanksgiving this year.  I had to leave out the pecans because of a potential allergy with one of my guests.  We did not even miss them and the dish was a big hit.

Topping
1 1/3 C Cornflakes, crushed
½ C packed brown sugar
½ C pecans, chopped (optional)
5 T butter, melted

Potatoes
2 large sweet potatoes, cut into 1-inch pieces
4 T butter, softened
6 T sugar
1 egg
3/4 t ground cinnamon
1/2 t ground ginger
1/2 t ground cloves
1/8 tsp salt

Boil potatoes for 15 minutes, until tender; drain well.  Beat potatoes and butter until smooth.  Add remaining ingredients and beat.  Spoon into an 8 x 8-inch baking dish.  Bake at 400F for 25 minutes until edges are brown and slightly puffed.  Sprinkle with topping and bake until golden and crisp (5 more minutes).