Saute onion and celery in a large skillet over medium heat. Add sweet potato, 1/2 cup chicken broth, and dried cranberries. Cover and simmer until sweet potatoes are tender, about 7 minutes.
Sweet potatoes and dried cranberries add a sweet note to an otherwise savory stuffing.
Servings and Ingredients
|1 c. onion, chopped|
|1 c. celery, chopped|
|2 c. sweet potatoes, cut into 1-inch cubes|
|1 c. Swanson chicken broth, divided|
|2 c. Ocean Spray craisins|
|2 c. Hy-Vee bakery sourdough bread, cut into 1-inch cubes|
|3 tbsp. fresh rosemary, chopped|
|½ c. Hy-Vee chopped pecans|
Things To Grab
- Large skillet with lid
- Large bowl
- Turkey or 8x8-inch baking dish
- Meat thermometer
In a large bowl, combine sweet potato mixture with bread cubes, rosemary, and pecans. Stir in 1/2 cup chicken broth.
Fill turkey cavity loosely with stuffing and bake until internal temperature reaches 165 degrees. Or, fill an 8x8-inch baking dish with stuffing and bake at 350 degrees for 30 minutes and until internal temperature reaches 165 degrees.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 52g
- Protein: 4g