Description
This Sweet Potato and Cranberry Stuffing is a flavorful and festive side dish perfect for holiday meals. Combining the natural sweetness of tender sweet potatoes with the tartness of fresh cranberries, aromatic herbs, and savory bread cubes, this stuffing offers a delightful balance of textures and tastes. Baked to a golden finish, it adds a cozy and vibrant touch to your holiday table.
Ingredients
Scale
Preparation
- Butter for dish (amount as needed)
Vegetables & Herbs
- 5 tablespoons butter, divided
- 1 large yellow onion, diced
- 3 stalks celery, sliced
- 1 large sweet potato, cut into 1-inch cubes
- Salt and fresh ground pepper, to taste
- 1 teaspoon chopped fresh sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 cup fresh cranberries
Other
- 6 cups dry bread cubes (unseasoned)
- 1 1/2 cups vegetable broth or chicken broth
Instructions
- Preheat the Oven: Set your oven to 375˚F to prepare for baking the stuffing.
- Prepare the Baking Dish: Butter a 13×9 inch baking dish generously and set it aside to prevent the stuffing from sticking.
- Sauté Vegetables: Melt 4 tablespoons of butter in a large, preferably oven-proof skillet. Add the diced onions, sliced celery, and sweet potato cubes. Cook for about 4 minutes, stirring frequently to cook evenly and soften the vegetables slightly.
- Season the Mixture: Season the sautéed veggies with salt, fresh ground pepper, chopped fresh sage, dried thyme, and dried rosemary. Stir well to distribute the flavors.
- Add Cranberries and Bread Cubes: Incorporate the fresh cranberries and dry bread cubes into the skillet mixture, stirring to combine all ingredients evenly.
- Moisten with Broth: Pour in 1 1/2 cups of vegetable or chicken broth. Stir continuously until all the bread cubes are moistened. If the mixture appears dry, add a little more broth to ensure it is evenly wet but not soggy.
- Transfer to Baking Dish: Move the entire mixture into the prepared buttered baking dish, spreading it out evenly.
- Add Butter Pats: Cut the remaining tablespoon of butter into four pats and scatter them over the top of the bread cubes. This will help create a golden, buttery crust as it bakes.
- Bake the Stuffing: Place the baking dish in the preheated oven and bake uncovered for 35 minutes. Bake until the top is slightly browned and the stuffing is heated through.
- Serve: Remove the dish from the oven and serve hot alongside your favorite main courses.
Notes
- Use an oven-proof skillet to prepare the entire dish from stovetop to oven in one pan.
- Adjust broth quantity as needed to achieve desired moistness; the stuffing should be moist but not soggy.
- Fresh herbs can be substituted with dried herbs if fresh is unavailable, but reduce quantity accordingly.
- Vegetable broth can be substituted with chicken broth for a non-vegetarian version.
- To make this stuffing gluten-free, use gluten-free bread cubes.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 230
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
