Sweet Potato Cranberry Pecan Stuffing
Ingredients:
1 loaf French bread about 12 cups, cubed
2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
1/2 cup butter
1 large onion, chopped
3 celery stalks, chopped
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried sage
1 tsp dried thyme
2 1/2 cups chicken broth
1/2 cup dried cranberries
1/2 cup pecans, chopped
1 tbsp fresh parsley, chopped optional
Directions:
Prepare the Bread: Preheat the oven to 350F 175C. Cube the French bread, spread it on a baking sheet, and toast for about 10 minutes until lightly crisp. Set aside.
Cook the Sweet Potatoes: Toss diced sweet potatoes with olive oil, roast on a baking sheet for 20-25 minutes until tender, and set aside.
Sauté Vegetables: Melt butter in a large skillet over medium heat. Add onion and celery, cooking for 6-8 minutes until softened. Season with salt, pepper, sage, and thyme.
Combine Ingredients: In a large bowl, mix toasted bread cubes, sautéed vegetables, roasted sweet potatoes, cranberries, and pecans. Toss gently.
Add Broth: Pour chicken broth over the mixture, adjusting for moisture as needed.
Bake the Stuffing: Transfer to a greased baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until golden.
Serve: Garnish with fresh parsley if desired. Enjoy this flavorful stuffing as a side dish!
Nutritional Information:
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: 280 kcal per serving
Servings: 8