Sweet Potato and Cranberry Stuffing
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: 6 serves
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
- 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.
Nutrition
Calories: 202kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 493mg | Potassium: 227mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3590IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg
