Sweet Potato, Orange, and Dried Cranberry Stuffing

Categories: Side Dish, Stuffing or Dressing, Sweet Potatoes

Ingredients

• 2 large sweet potatoes , scrubbed but not peeled (about 1 1/2 pounds)
• 5 cups coarsely crumbled cornbread , dried overnight
• 1 (11 ounce) can mandarin oranges in light syrup , drained
• 1/2 cup dried cranberries
• 3 tablespoons chopped fresh parsley
• 2 oranges, zest of , grated
• 2 teaspoons crumbled dried sage
• 2 eggs , beaten
• 1 -1 1/2 cup turkey broth or 1 -1 1/2 cup chicken broth , as needed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Directions

1. Put the yams in a big pot and add enough cold water to cover by 2 inches; bring to a boil over high heat.

2. Decrease heat to medium and cook until yams are just tender when pierced with the tip of a knife, 20-25 minutes.

3. Drain and rinse under cold water until easy to handle; peel yams and cut into ¾ inch cubes.

4. In a big bowl, combine the yams, cornbread, mandarin oranges, dried cranberries, parsley, orange zest, and sage.

5. Gradually stir in the eggs and about 1 cup broth.

6. Season with salt and pepper; transfer mixture to a lightly buttered casserole; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes (for crustier top, uncover the last 15 minutes of baking).

Email to a friend | Print this recipe | Back