Sourdough Stuffing with Sweet Potatoes and Cranberries
Recipe submitted by: Aimee Mendoza
Recipe courtesy of: Country Living
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
- Heat oven to 350 degrees. Lightly butter a 9- by 13-inch baking dish and set aside.
- Melt 3 tablespoons butter in a large Dutch oven over medium-high heat. Add onion and cook until soft, about 4 minutes.
- 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.
- 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.