Description
This Sweet Potato and Cranberry Stuffing is a delightful twist on classic holiday stuffing, combining tender sweet potatoes, tart fresh cranberries, and aromatic herbs for a perfect balance of flavors. It’s an easy-to-make, oven-baked side dish that pairs wonderfully with turkey or any festive main course.
Ingredients
Scale
For the Stuffing
- Butter for greasing the dish
- 5 tablespoons butter, divided
- 1 large yellow onion, diced
- 3 stalks celery, sliced
- 1 large sweet potato, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 1 teaspoon chopped fresh sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 cup fresh cranberries
- 6 cups dry bread cubes (unseasoned)
- 1 1/2 cups vegetable broth or chicken broth
Instructions
- Preheat and Prepare: Preheat your oven to 375˚F. Butter a 13×9 inch baking dish and set it aside to prevent sticking.
- Sauté Vegetables: Melt 4 tablespoons of butter in a large skillet (preferably oven-proof). Add the diced onions, sliced celery, and cubed sweet potatoes. Cook for about 4 minutes, stirring frequently to soften and blend flavors.
- Season: Season the vegetables with salt, freshly ground black pepper, chopped fresh sage, dried thyme, and dried rosemary. Stir to evenly distribute the herbs and seasoning.
- Add Cranberries and Bread Cubes: Stir in the fresh cranberries and dry bread cubes, combining all ingredients well.
- Incorporate Broth: Pour the vegetable or chicken broth over the mixture and stir continuously until all the bread cubes are moistened. Add a little extra broth if the mixture seems dry.
- Transfer and Butter: Transfer the stuffing mixture into the prepared buttered baking dish. Cut the remaining tablespoon of butter into 4 small pats and scatter them evenly over the top of the bread cubes.
- Bake: Bake the stuffing uncovered in the preheated oven for 35 minutes, or until the top is slightly browned and crisp.
- Serve: Remove from the oven and serve warm as a flavorful side dish.
Notes
- This stuffing can be made with either vegetable or chicken broth depending on dietary preference.
- Using an oven-proof skillet allows you to cook and bake in one dish, minimizing cleanup.
- For a vegan version, use vegan butter and vegetable broth.
- Fresh herbs add brightness, but dried herbs can be substituted if fresh are unavailable.
- Make sure bread cubes are dry and unseasoned to absorb the flavors properly.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
