This Sweet Potato and Cranberry Stuffing recipe is a festive and delicious side dish perfect for Thanksgiving! Prepared with sweet potatoes, fresh cranberries, and bread cubes, you’ll love this flavorful side dish.
A FLAVORFUL & EASY THANKSGIVING STUFFING RECIPE
Sweet potatoes and cranberries add an incredible flavor and beautiful festive colors to this delectable Thanksgiving stuffing. OR dressing!! Since it’s outside the bird, I guess it’s considered a dressing, right?
However, before we begin to discuss this stuffing and/or Turkey stuffing and dressing deliciousness, let me remind you to take that bird out of the freezer!
- Remember this rule of thumb; allow 1 day of thawing for every 4 pounds of turkey. Also, thaw the turkey breast side up, unopened, on a tray and in the fridge.
While we’re here sharing all sorts of Thanksgiving tips and recipes, I should tell you that what I’m really thinking about is peppermint, chocolate, and a fat man in a suit! EEEEK!
Yesterday I shared my bird with you – a beautiful Rosemary Lemon Roasted Turkey made with infused rosemary-lemon olive oil. Today I am going to share my favorite stuffing made with sweet potatoes and fresh cranberries, among other delicious things.
Yes, I know it’s technically a dressing since it’s not stuffed inside the Turkey… but whatevs. 😃
SWEET POTATO AND CRANBERRY STUFFING
This recipe is special because I make no excuses when I eat half of it. Seriously. I can inhale the whole thing, but I guess that’s considered uncouth, especially on Thanksgiving…meh.
I just love the tartness of the cranberries paired with the sweetness of the potatoes and the beautifully flavored bread.
HOW TO MAKE SWEET POTATO AND CRANBERRY STUFFING
- IF you have an oven-proof 12-inch skillet, use it! If not, butter a 13×9 baking dish and set aside.
- Melt butter in a skillet and add onions, celery, and sweet potatoes; cook for 4 minutes.
- Season with salt, pepper, sage, thyme, and rosemary.
- Stir in fresh cranberries and 6 cups of really dry bread cubes. I use a French baguette that sits out 2 days before I use it for this stuffing.
- Pour vegetable broth or chicken broth and stir until every piece of food is wet.
- Transfer to baking dish and dot a few pats of butter over the bread cubes.
- Bake uncovered for 35 minutes.
HOW TO MAKE STUFFING AHEAD
- Want to make it ahead? No problem! You can prepare the entire dish, but don’t bake it. Let everything cool to room temperature, transfer to a baking dish, cover with foil, and refrigerate until ready to bake.
- Take it out of the fridge 20 minutes before you want to bake it.
My favorite part of making stuffing and turkey is the
bottle wine glass that sits next to me the entire time. And the fact that my husband is right there to refill it. Good times!
Want to know how to make this stuffing even better? Add LOTS of chunky crumbled feta cheese and you can forget about the gravy! Or not… keep the gravy. It’s too good. And symbolic.
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Sweet Potato and Cranberry Stuffing
- butter for 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 fresh ground 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
- Preheat oven to 375˚F.
- Butter a 13x9 baking dish; set aside.
- Melt 4 tablespoons butter in a large skillet. I use a skillet that's oven-proof so that I can make the entire dish in just one pan.
- Add onions, celery, and sweet potatoes; cook for 4 minutes, stirring frequently.
- Season with salt and pepper, sage, thyme, and rosemary.
- Add cranberries and bread cubes.
- Stir in vegetable broth; continue to stir until all pieces are wet. If it looks dry, add a little more broth.
- Transfer mixture to prepared baking dish.
- Cut the remaining tablespoon of butter into 4 pats; scatter pats of butter over the bread cubes.
- Bake uncovered for 35 minutes, or until slightly browned on top.
- Remove from oven and serve.
*Originally posted on November 25th, 2013 and updated on October 7th, 2019.