Sausage and Sweet Potato Stuffing Recipe

Sausage and Sweet Potato Stuffing Recipe

How To Make Sausage and Sweet Potato Stuffing

Enjoy the harmony between sweet and savory with this sweet potato stuffing, also packed with savory Italian sausage, crisp apples, and crunchy pecans.

Preparation: 10 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 20 minutes

Serves:

Ingredients

  • 1lbground Italian sausage,or preferred kind of sausage
  • 2tbspolive oil,divided
  • 2medium sweet potatoes,peeled, diced
  • 2medium leeks,halved, thinly sliced, white and pale green parts only
  • 2celery stalks,thinly sliced
  • 1apple,cored, diced
  • 5garlic cloves,minced
  • 6cupscrusty bread,stale, roughly-diced
  • ½cuppecans,chopped
  • cupdried cranberries
  • 3tbspfresh herbs,chopped, *
  • cupschicken stock,or vegetable stock
  • 2eggs

Instructions

  1. Heat the oven to 350 degrees F. Grease a 9×13-inch baking dish with cooking spray. Set aside.

  2. In a large non-stick sauté pan, brown the sausage over medium-high heat, crumbling it with a spoon or spatula as it cooks. 

  3. Once the sausage is browned and cooked through, transfer it with a slotted spoon to a separate plate, and set aside.

  4. Add 1 tablespoon of olive oil or leftover grease from the sausage to the same sauté pan, and stir in the sweet potatoes. 

  5. Season with salt and pepper, then sauté for 7 to 9 minutes, stirring occasionally, until tender. Transfer the sweet potatoes to a separate plate, and set aside.

  6. Add the remaining 1 tablespoon of olive oil to the sauté pan, and add the leeks, celery, apple, and garlic. 

  7. Season with salt and pepper, and sauté for 5 to 6 minutes, or until the leeks have softened a bit. Remove the pan from heat and set aside.

  8. In a medium mixing bowl or measuring cup, whisk together the chicken stock and eggs until smooth. 

  9. In a separate large mixing bowl, add the sausage, sweet potatoes, leek mixture, bread, pecans, cranberries. and herbs.

  10. Pour the egg mixture over the stuffing mixture, and toss until evenly combined. 

  11. Spread the stuffing out evenly in the prepared baking dish, and cover loosely with aluminum foil.

  12. Bake covered for 40 minutes. 

  13. Remove the foil and bake uncovered for 10 to 15 more minutes until the top is lightly toasted and golden. Keep an eye on the stuffing as it bakes, so that the top does not burn.

  14. Serve warm, garnished with extra fresh herbs and black pepper, and enjoy!

Recipe Notes

  • Use a combination of fresh parsley, sage, rosemary, and thyme.
  • If using fresh bread, pop it in the oven for 5 to 10 minutes until it is dried out a bit (but not too toasted or golden). Otherwise, the stuffing may get a little mushy if the bread is too soft.
  • For drier stuffing, feel free to bake covered for 10 to 15 minutes longer before baking uncovered.

Nutrition

  • Calories: 310.04kcal
  • Fat: 19.14g
  • Saturated Fat: 5.39g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 9.43g
  • Polyunsaturated Fat: 3.26g
  • Carbohydrates: 24.37g
  • Fiber: 2.83g
  • Sugar: 7.52g
  • Protein: 10.83g
  • Cholesterol: 56.89mg
  • Sodium: 480.85mg
  • Calcium: 64.57mg
  • Potassium: 355.26mg
  • Iron: 2.06mg
  • Vitamin A: 183.94µg
  • Vitamin C: 5.81mg
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