Cook sausage meat about half done, breaking it into small pieces. Add onion, celery and seasonings and continue to cook until the meat is tender. Drain off surplus fat. Combine sausage mixture with bread crumbs and sweet potatoes. Mix thoroughly. This stuffing is especially good in fowl, in a stuffed roast shoulder of pork or in pockets cut in thick pork chops. From <A Taste of Louisiana>.  Serving Size: 4

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