Get ready to elevate your holiday feast with a stuffing recipe that's about to become the talk of the table! This Sweet Potato Cranberry Pecan Stuffing is not just another side dish – it's a flavor explosion that combines the rich, earthy sweetness of roasted sweet potatoes, the tangy burst of cranberries, and the satisfying crunch of toasted pecans. Whether you're a seasoned home cook or a holiday cooking novice, this recipe promises to transform your traditional stuffing into a gourmet masterpiece that will have everyone asking for seconds (and the recipe)!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups bread cubes
- 1 cup sweet potatoes, cubed and roasted
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 2 cups vegetable broth
- 1 teaspoon sage
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cube the sweet potatoes into 1/2-inch pieces. Toss with olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes until golden and tender, turning once halfway through cooking.
- While sweet potatoes are roasting, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
- In a large skillet, melt butter over medium heat. Sauté chopped onions and celery until soft and translucent, about 5-6 minutes.
- In a large mixing bowl, combine bread cubes, roasted sweet potato cubes, sautéed onions and celery, dried cranberries, and toasted pecans.
- Sprinkle sage, salt, and pepper over the mixture. Gently toss to combine ingredients evenly.
- Gradually pour vegetable broth over the mixture, stirring gently to moisten the bread cubes without creating a soggy texture.
- Transfer the stuffing mixture to a greased 9x13 inch baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 25-30 minutes. Remove foil for the last 5-10 minutes to create a crispy top.
- Remove from oven and let rest for 5-10 minutes before serving. Garnish with additional fresh herbs if desired.
Tips
- Bread Matters: Use day-old bread or leave bread cubes out overnight to dry slightly. This helps them absorb the broth without becoming mushy.
- Roast Those Sweet Potatoes: Take your time roasting the sweet potatoes. The caramelization adds depth of flavor and creates those irresistible golden edges.
- Toast Your Nuts: Don't skip toasting the pecans! This step intensifies their nutty flavor and adds a delightful crunch to the stuffing.
- Moisture is Key: Add vegetable broth gradually and gently. You want the bread to be moist but not soggy – think of a perfect bread pudding consistency.
- Make Ahead Friendly: This stuffing can be prepared a day in advance. Simply cover and refrigerate, then bake just before serving.
- Crispy Top Secret: Remove the foil in the last 5-10 minutes of baking to achieve that coveted crispy top layer that everyone loves.Pro Tip: For a vegetarian-friendly version, ensure your vegetable broth is rich and flavorful to compensate for any missing meat-based seasonings.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
