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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Sweet potatoes and dried cranberries add a sweet note to an otherwise savory stuffing.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 52g
- Protein: 4g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 8%
0%
Iron 8%
0%
Calcium 6%