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.
Servings : 6serves
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Ingredients
butter for dish
5tablespoonsbutter,divided
1largeyellow onion, diced
3stalkscelery,sliced
1large sweet potato,cut into 1-inch cubes
salt and fresh ground pepper,to taste
1teaspoonchopped fresh sage
1/4teaspoondried thyme
1/4teaspoondried rosemary
1cupfresh cranberries
6cupsdry bread cubes(unseasoned)
1 1/2cupsvegetable broth or chicken broth
Instructions
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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.