Sourdough Stuffing with Sweet Potatoes and Cranberries

Recipe submitted by: Aimee Mendoza
Recipe courtesy of: Country Living

(No reviews.)

cranberry sweet potato stuffing

Cranberries add a splash of color and a wealth of flavor to this delectable holiday stuffing!

Prep Time:
7 minutes
Cook Time:
1 hour 8 minutes


1/4 cup(s) Butter
1 large Vidalia Onion, chopped
1 pound(s) Peeled Sweet Potatoes, cut into 1/2-inch cubes (if short on time, substitute canned sweet potatoes, 30 ounces)
2 tablespoon(s) Maple Syrup
1 cup(s) Dried Cranberries
2 tablespoon(s) Chopped Fresh Sage
1 teaspoon(s) Salt
1 1/2 teaspoon(s) Ground Black Pepper
8 cup(s) (1/2-inch cubes) Sourdough Bread
1 3/4 cup(s) Low-Sodium Chicken Broth


  1. Heat oven to 350 degrees. Lightly butter a 9- by 13-inch baking dish and set aside.
  2. Melt 3 tablespoons butter in a large Dutch oven over medium-high heat. Add onion and cook until soft, about 4 minutes.
  3. Reduce heat to medium, add potatoes, and cook until soft and onion is browned, about 20 minutes. Add maple syrup, cranberries, and 2 tablespoons water. Cook until cranberries plump, about 3 minutes. Add sage, salt, and pepper and cook 1 more minute.
  4. Remove from heat and toss in bread and broth. Transfer to prepared dish, dot with remaining butter, and bake until heated through and top is golden, 30 to 40 minutes.

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