Corn Bread and Sweet Potato Dressing

Directions

1. 1
   Preheat oven to 350.
2. 2
   In a large bowl break up the dried corn bread and sweet potatoes into small pieces.
3. 3
   Set aside.
4. 4
   Heat oil in a large saute pan over medium heat.
5. 5
   When hot , add onion, celery, and saute for five minutes or until onion its transparent.
6. 6
   Add chicken stock, sage, thyme, celery seed and pepper and bring to a boil.
7. 7
   When boiling, pour over the brlken up bread.
8. 8
   Stir to combine and let cool slightly.
9. 9
   When cool add egg and mix until thoroughly blended.
10. 10
    Season with salt and place dressing in a buttered two quart casserole.
11. 11
    Smooth top and place in a prehewted oven and bake flr 45 minutes or until firm and light brown.
12. 12
    If dressing begins tibget too brown cover top with foil.
13. 13
    Serve hot.