Stuffing with Sweet Potatoes & Cranberries

by Marla on November 18, 2010 · 40 comments

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Holiday Stuffing with Sweet Potatoes & Cranberries Recipe: Thanksgiving on FamilyFreshCooking.com Stuffing is an essential side at the Thanksgiving holiday table. It is a shame most people save it for just once a year. As far as popularity goes it seems to be right up there with Pumpkin Pie. For this stuffing recipe I added fresh tart cranberries and diced sweet apples. They compliment each other nicely. Served from a nice casserole dish it is the perfect side to any meal.

Holiday Stuffing with Sweet Potatoes & Cranberries Recipe: Thanksgiving on FamilyFreshCooking.com

You guys know I love using sprouted grain bread for everything – there was no exception here. I love to use it in my sweets and savories. It make wonderful bread crumbs, french toast, mini pizzas and of course stuffing! Last year I came up with some neat Stuffing Balls with Sausage. That shape is fun for presentation & it also make for a nice appetizer option.

Holiday Stuffing with Sweet Potatoes & Cranberries Recipe: Thanksgiving on FamilyFreshCooking.com

The colors of the sweet potatoes, cranberries and fresh parsley play so nicely against the brown bread. This stuffing tastes great with my homemade Cranberry Sauce with Pear & Pomegranaterecipe.

Holiday Stuffing with Sweet Potatoes & Cranberries Recipe: Thanksgiving on FamilyFreshCooking.com

I adore sprouted grain bread for many reasons. The top two being it is loaded with nutrients and it packs lots of flavor in each and every bite.

Holiday Stuffing with Sweet Potatoes & Cranberries Recipe: Thanksgiving on FamilyFreshCooking.com

What is your favorite stuffing recipe? Feel free to share a link with us in the comments.

Holiday Stuffing with Sweet Potatoes & Cranberries Recipe: Thanksgiving on FamilyFreshCooking.com

Stuffing with Sweet Potatoes & Cranberries

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 35 minutes

Yield: 8-10 servings

Stuffing with Sweet Potatoes & Cranberries

Ingredients

  • 10 pieces Sprouted Grain Bread, cubed & toasted
  • 1 large Sweet Potato (Garnet Yam) - enough to fill a half sheet pan, cleaned, skin left on, cut into 1/4 inch rounds
  • Olive Oil spray
  • splash of Olive Oil
  • a few pinches of dried Thyme
  • a few pinches of cracked Black Pepper
  • a few pinches of Garlic Salt
  • a few pinches of Smoked Paprika
  • 1 cup Celery, chopped
  • 1 cup Leeks (about 3 leeks-white & light green part) cleaned & chopped
  • a few cloves Garlic, chopped
  • 1 tablespoon unsalted Butter
  • 1/4 cup fresh Italian Parsley, chopped. Plus extra for garnish.
  • 1 cup fresh, frozen or dried cranberries (If you prefer them sweet then go with the dried. See Notes)
  • 1 large Apple diced (about 1 cup)
  • 2 large Eggs, whisked
  • 2 1/2 cups Chicken or Vegetable Broth

Method

    Toasting the Bread
  • Preheat oven to 400 degrees F. Position 2 racks in the middle of the oven.
  • Cut bread into 1 inch cubes with a serrated knife.
  • Lay bread in a single layer on a sheet pan.
  • Spray bread cubes with some olive oil cooking spray.
  • Toast bread for about 8-10 minutes until lightly browned, tossing once to evenly cook.
  • Set aside to cool.
  • Roasted Sweet Potatoes
  • While you are toasting your bread you can roast the sweet potatoes too.
  • Toss sweet potatoes with a splash of olive oil, some thyme, garlic salt, pepper & smoked paprika.
  • Place cut sweet potatoes in a single layer on aluminum sheet pan.
  • Roast potatoes for about 20-25 minutes until lightly browned & softened.
  • Set aside to cool.
  • Stuffing
  • Reduce oven heat to 350 degrees F. Spray or butter a 9 X 13 oven safe casserole dish.
  • In a medium sauté pan over medium heat melt the butter.
  • Add leeks, celery, garlic and a pinch of each spice again. Heat about 5 minutes until softened, stirring frequently.
  • Add the cranberries, apples and parsley. Cook a couple of minutes until cranberries start to pop.
  • Put toasted bread in a large bowl. Add cranberry-leek mixture, eggs & broth and mix well to combine.
  • Press a layer of stuffing into the casserole dish, add a layer of sweet potatoes. Top with another layer of stuffing and sweet potatoes.
  • bake for about 45 minutes until golden brown on top.
  • Notes
  • In this recipe I wanted the cranberries to be in their natural state. You can also use sweetened dried cranberries too. Since they take up less volume you might want to go with 1/2 cup. Soak them in hot water until plump before you add them to the stuffing mixture.
  • Add a handful of toasted chopped walnuts or pecans.
  • I use my 1/2 sheet aluminum cookie sheet pan for most of my toasting & roasting - in this case for the bread cubes & sweet potatoes.
http://www.familyfreshcooking.com/2010/11/18/stuffing-with-sweet-potatoes-cranberry-recipe/

Stuffing Recipe Links

This recipe has been included in the Holiday Recipe Exchange. Come join the fun at the My Baking Addictionand GoodLife Eats Holiday Recipe Swap sponsored by Swanson Broth

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{ 37 comments… read them below or add one }

1 the urban baker November 18, 2010 at 5:49 am

a combo! genius! this looks fantastic, Marla. I love the idea of combining two flavors in one!

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2 Sara November 18, 2010 at 5:59 am

Gorgeous Recipe! Such a Healthy & Delicious Stuffing Recipe! Thanks! I’m going to e-mail your recipe to couple of my friends! :)

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3 Jessica @ How Sweet November 18, 2010 at 6:29 am

Not only does the stuffing look delicious, but the colors are gorgeous. I think this would be the star of any Thanksgiving spread!

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4 Rosa November 18, 2010 at 6:38 am

Awesome side dishes! Really droolworthy and wonderfully colorful.

Cheers,

Rosa

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5 Lori @ RecipeGirl November 18, 2010 at 6:39 am

What a delicious combination Marla! I love everything about it!!

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6 Heavenly Housewife November 18, 2010 at 6:56 am

What lovely sides. I don’t think I’ve ever seen such a beautiful stuffing. I bet these would be a real hit, come Thanksgiving!
*kisses* HH

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7 Amanda November 18, 2010 at 7:04 am

Beautiful!! You are so dang talented and creative!

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8 Xiaolu @ 6 Bittersweets November 18, 2010 at 7:14 am

I used to LOVE stuffing until I realized most contained meat broth and I only eat seafood and veggies. Clearly it’s time to make my own and this would be such a gorgeous place to start.

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9 Marla November 18, 2010 at 11:18 am

Xialou: Yes this stuffing can absolutely be made vegetarian with a vegetable or even a mushroom stock.

I am so glad you are all loving the colors in this stuffing! It really adds to the presentation!

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10 Kristen November 18, 2010 at 7:19 am

Wow – that is one beautiful stuffing! Gorgeous, Marla!

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11 Kalynskitchen November 18, 2010 at 7:40 am

What fantastic photos in this post. Your stuffing looks great.

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12 Heather (Heather's Dish) November 18, 2010 at 7:44 am

i love the sweet potato medallions on top! what a great pop of color and awesome change in shape :)

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13 Heather November 18, 2010 at 7:54 am

So deliciously colorful!

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14 Alison @ Ingredients, Inc. November 18, 2010 at 9:26 am

LOOKS FABULOUS! I can’t wait to try this! Happy holidays to you!

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15 FoodFitnessFreshair November 18, 2010 at 9:32 am

Yum, love the ingredient combos going on here. Leeks, sweet potatoes, and sprouted bread! Stuffing is probably my favorite part of Thanksgiving, and I do often wonder why I don’t make it other times of the year. Maybe because then it wouldn’t be as special?

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16 Liz November 18, 2010 at 9:38 am

Marla, this looks hearty and nutritious! I’m trying to bring some healthier dishes to the Thanksgiving table next week – may need to steal this one!

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17 Nutmeg Nanny November 18, 2010 at 9:56 am

Such a beautiful looking stuffing! I love the addition of cranberries…yum!

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18 Faith November 18, 2010 at 11:37 am

Beautiful stuffing, Marla! The sweet potatoes add so much…and those whole cranberries are like gorgeous little gems hiding inside. Yum!

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19 Angie's Recipes November 18, 2010 at 11:57 am

I find stuffing taste so much better than the turkey. Yours looks so good!

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20 A Canadian Foodie November 18, 2010 at 2:02 pm

Beautiful photos and I love sweet potatoes with nothing on them they are so delicious that way, so would be fab in this recipe…
:)
Valerie

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21 Betty @ scrambled hen fruit November 18, 2010 at 9:34 pm

I like stuffing even more than I like turkey. :) This one sounds delicious!

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22 Heather @ Get Healthy with Heather November 18, 2010 at 9:36 pm

Wow I cannot believe it but I have all ingredients on hand! This looks delicious! I may need a stuffing recipe for Thanksgiving and I think this would be a hit, at least with me :)

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23 sophia November 19, 2010 at 12:14 am

So. Damn. Pretty. I’ll bet you can even make a dead, roasted bird look very pretty, Marla. I’m not a fan of pumpkin pie, but this, I shall devour. Are you having Thanksgiving guests, Marla? ;-)

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24 Marla November 19, 2010 at 5:17 am

Sophia: It’s actually just gonna be the four of us for Thanksgiving at our house. It will be fun to have a few days of down time with my hubs and the kids. Wish our folks lived closer, but thankfully we will have visits with them the following week.

Heather: I could have figured you would have these ingredients on hand! I bet you could convert any non-whole grain eater to love this stuffing.

Faith: The cranberries are like little gems inside. I think the fresh ones give it more color than the dried ones would.

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25 Anna Johnston November 19, 2010 at 12:45 am

So hugely important for integrating all those yummy flavours, love this post.

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26 Cherine November 19, 2010 at 3:21 am

What a great combo! Looks fabulous!

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27 Estela @ Weekly Bite November 19, 2010 at 6:41 am

Marla – this is by far the most beautiful stuffing I’ve ever seen!! Gorgeous!

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28 Barbara @ Modern Comfort Food November 19, 2010 at 9:38 am

What a creative, healthy take on stuffing, Marla, and just what I might expect from you. Sweet potatoes, cranberries, wow! Love it.

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29 Georgia @ The Comfort of Cookign November 19, 2010 at 10:23 am

This is so different from any other stuffing I’ve ever seen, and I love it! The flavors are so warm, hearty and perfect together. We could all use a little variation when it comes to Thanksgiving dishes, and this is one I’d love to try, if not for Thanksgiving, some time soon! Thanks for sharing, Marla.

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30 JehanP November 19, 2010 at 11:46 am

This looks great, I absolutely love the creativity of this dish, good job.

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31 Cookin' Canuck November 19, 2010 at 1:14 pm

What an unusual and pretty stuffing, Marla! Stuffing is, hands down, my favorite part of the meal and I can imagine gobbling this one up.

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32 Jeanette November 19, 2010 at 8:05 pm

Sprouted bread is a nice hearty, healthy substitute for white bread. Never tried it, but will now. Love the combination of sweet potatoes, cranberries and apples.

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33 grace November 20, 2010 at 11:17 am

that’s what i call a unique batch of stuffing! i love the jewels of cranberries poking through, and the sweet potatoes aren’t looking too shabby themselves!

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34 Erica November 20, 2010 at 11:33 am

That is the most colorful stuffing I have ever seen. Love all the add ins. My Mom always makes the stuffing…I’ve actually NEVER made it. About time I give it a go :)

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35 Cooking with Coley November 21, 2010 at 11:43 am

I’ve been experimenting with new stuffing ideas for the holidays. This looks like a winner!

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36 Robyn | Add a Pinch November 22, 2010 at 5:47 am

So beautiful, Marla. You are so creative!!!

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37 Dinetonite December 1, 2010 at 7:38 am

Cheesy potatoes! Sound wonderful! I may have to try this!

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