Sweet Potato and Cranberry Stuffing + Sweet Sunshine Giveaway
Sweet Potato and Cranberry Stuffing + Sweet Sunshine Giveaway might be a good recipe to expand your side dish recipe box. This lacto ovo vegetarian recipe serves 6 and costs 93 cents per serving. One portion of this dish contains around 6g of protein, 12g of fat, and a total of 277 calories. This recipe from Diethood has 174 fans. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up bread cubes, chicken broth, rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. With a spoonacular score of 61%, this dish is pretty good. If you like this recipe, you might also like recipes such as Paleo Sweet Potato Cranberry Stuffing, Quinoa, Sweet Potato And Dried Cranberry Stuffing, and Kicking off a Summer of Sweet Sunshine and Meatless Mondays (Giveaway).
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
4 cups dry bread cubes (unseasoned)
3 tablespoons butter
2 large carrots, sliced into chunks about the same size as the sweet potato cubes
2 cups vegetable or chicken broth
1 cup fresh cranberries
2 tablespoons olive oil
2 rosemary sprigs
salt and fresh pepper, to taste
1 large sweet potato, cubed (about 4 cups cubed sweet potato)
water
2 yellow onions, each onion sliced into 4 wedges
Equipment:
oven
baking pan
frying pan
sauce pan
Cooking instruction summary:
Preheat oven to 350. Butter a 12x9 baking dish; set aside.Heat butter and olive oil in a large and deep non-stick skillet.Add sweet potatoes, carrots, and onions.Season with salt and pepper.Add rosemary sprigs.Cook for 20 minutes, or until vegetables are tender, stirring occasionally.In the meantime prepare the cranberries.Place cranberries in a small saucepan and pour enough water just to cover the cranberries.Bring to a boil, lower to a simmer and continue to cook for 7 to 8 minutes, or until the cranberries begin to pop. Do not overcook or you will have pink stuffing.Remove from heat.When vegetables are done cooking, add bread cubes and broth; stir until stuffing is evenly moist.Remove rosemary sprigs.Fold in prepared cranberries.Taste for salt and pepper and adjust.Transfer stuffing to prepared baking dish.Cook for 20 to 25 minutes or until slightly browned on top.Serve.
Step by step:
1. Preheat oven to 35
2. Butter a 12x9 baking dish; set aside.
3. Heat butter and olive oil in a large and deep non-stick skillet.
4. Add sweet potatoes, carrots, and onions.Season with salt and pepper.
5. Add rosemary sprigs.Cook for 20 minutes, or until vegetables are tender, stirring occasionally.In the meantime prepare the cranberries.
6. Place cranberries in a small saucepan and pour enough water just to cover the cranberries.Bring to a boil, lower to a simmer and continue to cook for 7 to 8 minutes, or until the cranberries begin to pop. Do not overcook or you will have pink stuffing.
7. Remove from heat.When vegetables are done cooking, add bread cubes and broth; stir until stuffing is evenly moist.
8. Remove rosemary sprigs.Fold in prepared cranberries.Taste for salt and pepper and adjust.
9. Transfer stuffing to prepared baking dish.Cook for 20 to 25 minutes or until slightly browned on top.
10. Serve.
Nutrition Information:
covered percent of daily need
