Sweet Potato and Cranberry Stuffing

Sweet Potato and Cranberry Stuffing – Festive and delicious stuffing or dressing prepared with sweet potatoes, fresh cranberries, and bread cubes.

Sweet Potato and Cranberry Stuffing in a skillet.

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!

BUT, to be fair to the Holiday at hand, my mind is also on Pumpkin Pie Cinnamon Rolls with a side of Pumpkin Spice Latte. What a combo, eh? I love my cravings!

Sweet potatoes and onions cooking in a skillet.

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. ๐Ÿ˜ƒ 

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. 

Dry bread cubes over cranberries and sweet potatoes.

HOW TO MAKE SWEET POTATO AND CRANBERRY STUFFING

  1. IF you have an oven-proof 12-inch skillet, use it! If not, butter a 13×9 baking dish and set aside.
  2. Melt butter in a skillet and add onions, celery, and sweet potatoes; cook for 4 minutes.
  3. Season with salt, pepper, sage, thyme, and rosemary.
  4. 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. 
  5. Pour vegetable broth or chicken broth and stir until every piece of food is wet. 
  6. Transfer to baking dish and dot a few pats of butter over the bread cubes.
  7. Bake uncovered for 35 minutes.
  8. Serve. 

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. 

Sweet Potato Turkey Dressing with Cranberries

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.

Sweet Potato Stuffing Dressing

ENJOY!

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Sweet Potato and Cranberry Stuffing
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Festive and delicious stuffing prepared with sweet potatoes, fresh cranberries, and bread cubes.

Course: Side Dish
Cuisine: American, American/Southern
Keyword: cranberries, easy thanksgiving recipe, side dish for thanksgiving, stuffing recipe, sweet potatoes, turkey stuffing recipe, vegetarian dish
Servings: 6 serves
Calories: 202 kcal
Ingredients
  • 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
Instructions
  1. Preheat oven to 375หšF.

  2. Butter a 13x9 baking dish; set aside.

  3. 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.

  4. Add onions, celery, and sweet potatoes; cook for 4 minutes, stirring frequently.

  5. Season with salt and pepper, sage, thyme, and rosemary.

  6. Add cranberries and bread cubes.

  7. Stir in vegetable broth; continue to stir until all pieces are wet. If it looks dry, add a little more broth.

  8. Transfer mixture to prepared baking dish.

  9. Cut the remaining tablespoon of butter into 4 pats; scatter pats of butter over the bread cubes.

  10. Bake uncovered for 35 minutes, or until slightly browned on top.

  11. Remove from oven and serve.

Recipe Notes

WW FREESTYLE POINTS: 14

Nutrition Facts
Sweet Potato and Cranberry Stuffing
Amount Per Serving
Calories 202 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g30%
Cholesterol 25mg8%
Sodium 493mg21%
Potassium 227mg6%
Carbohydrates 24g8%
Fiber 3g12%
Sugar 5g6%
Protein 4g8%
Vitamin A 3590IU72%
Vitamin C 5mg6%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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*Originally posted on November 25th, 2013 and updated on October 7th, 2019.

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25 Responses
  1. Carolsue

    I LOVE STUFFING! And I don’t have it often, so it is always a treat when I make it. And yours looks especially good!
    Digicats {at} Sbcglobal {dot} Net

  2. I don’t like stuffing, I mean I really, really don’t.

    Honestly, wet bread with random chunkies? Not my thing at ALL.

    But your pictures are so beautiful that I’m almost convinced that I should give it another try…

    Maybe at Christmas??? :+)

  3. I don’t like stuffing… or dressing as my mom says. BUT… OH, MY, Goodness!!! This recipe is going on my table this Thursday. I think I may have found a recipe to change my mind!! Ah…maaayy… zing!!!

  4. I’m not a stuffing person but I’d definitely reform my ways for this rendition! Love the random Bryan Adams reference! Time to pull out ye old “Robin Hood: Prince of Thieves” DVD. ๐Ÿ˜€

  5. Rose

    Kate, it seems like you cook the turkey earlier this year, huh?:)
    Looking good.
    Interesting part though, Sweet Sunshine sauces are regulars in my kitchen!
    I love their “sweet” choice one!

  6. Stuffing and mashed potatoes are my reason for attending Thanksgiving dinner! Well, my food reason anyway. I’ll never turn down a chance to see my siblings. ๐Ÿ™‚ This stuffing needs to be in front of me. I’ll split the pan with you? I’ll bring the gravy and the feta so we can choose!

  7. I love the sound of this recipe, Katerina! We don’t tend to cook a Turkey at our placeโ€ฆ Christmas in Australia falls in summer, often at the hottest time, so I buy smoked turkey breast and serve it with cranberry sauce. Bookmarking the recipe for winter feasting.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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