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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Sweet Potato Stuffing Recipe

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This recipe for Sweet Potato Stuffing is from The O'Neill Hall Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
450 g whole-wheat bread loaf, unsliced
•1/2 cup butter
•4 shallots, finely chopped
•2 sweet potatoes, cut into 1 inch pieces
•2 cups chicken broth
•2 tbsp chopped fresh sage or 2 tsp crumbled sage leaves
•2 tsp dried thyme leaves
•1 tsp poultry seasoning
•1/2 tsp freshly ground black pepper
•1/4 cup dried cranberries
•100 g walnut halves, chopped
•2 eggs
Directions:
Directions:
1.Preheat oven to 350F. Cut bread, including crusts, into 1-in. cubes. You should have about 12 cups. Toast in the oven until lightly golden and dry, 10 to 15 min. Set aside to cool.
2.Meanwhile, melt butter in a medium pot over medium heat. When hot, add shallots. Stir frequently until softened slightly, about 2 min. Add sweet potatoes, broth and seasonings. Cover and bring to a boil, then simmer over medium-low until potatoes are almost tender, about 6 min. Set aside to cool.
3.Remove potatoes to a large bowl using a slotted spoon (if there are shallots too, that’s fine). Stir in bread cubes along with cranberries and walnuts. Whisk eggs into broth mixture, then stir into bread and potatoes. Turn into a 9Χ13-in. baking dish. Bake in centre of preheated oven, loosely covered with foil, for 20 min. Remove foil, stir, then bake until top is crusty, about 20 more min.
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Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1.5 h
Personal Notes:
Personal Notes:
I have served this for the last few years at our Christmas Eve dinner at the farm. I'm going to fess up - it's actually from Chatelaine but I really like it and it is handy to have a stuffing recipe that can be cooked on its own and not stuffed in a turkey. Cook it ahead and warm it up after the bird is cooked and is 'resting'.

 

 

 

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