Thanksgiving Stuffing and Gravy

Happy Thanksgiving!
This month I made stuffing and gravy for dinner at Diana's beautiful new house. I modified Barefoot's recipe for stuffing, I took out the sausage and added walnuts and a little more parsley, salt and pepper. I also made a mushroom gravy with a recipe from Bon Apppetit. I got to rehydrate mushrooms for the first time ever. I felt kind of fancy but must say I was underwhelmed. I thought the fresh ones tasted so much better and will probably leave the dried porchinis out next time.

Chipotle Sweet Potatoes

Ingredients

• 3 large sweet potatoes (about 2-1/2 pounds), peeled and cut into 1/2-inch cubes
• 1 cup balsamic vinaigrette, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup minced fresh cilantro
• 3 tablespoons honey
• 2 chipotle peppers in adobo sauce, minced

Directions

• Place sweet potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl.
• In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 168 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 357 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.