Delicious Cranberry Stuffing with Sweet Potato
This Sweet Potato Cranberry Stuffing combines sweet potato croutons, browned Italian sausage, garlic-infused butter, onions and celery, and cranberries to brighten each bite. It is so good you won't even miss the traditional version!
Servings: 12 servings
Ingredients
- 6 pound sweet potatoes cut into 1/2 inch cubes
- 8 ounces grass-fed butter or extra virgin coconut oil 2 sticks
- 1 teaspoon salt
- 2 pound mild Italian sausage
- 5 cloves garlic peeled and smashed
- 1 large onion diced
- 1 head celery diced
- 1 tablespoon Italian seasoning
- 12 ounces fresh cranberries
- curly parsley for garnish optional
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper. Melt half the butter and pour over the cubed sweet potatoes. Lay the sweet potato cubes on the baking sheets in a single layer. Dust with half of the salt. Bake at 350°F for 30 minutes, stir, then bake for an additional 25 minutes. Add or subtract baking time in order to get slightly crisped, but not burnt sweet potato croutons.
- In a large frying pan, break up and brown the Italian sausage. When it’s brown and crispy, drain in a colander and then set aside.
- Add the other half of the butter (4 ounces) to a large sauce pan over low/medium heat. Add the cloves of garlic and let it simmer and infuse for about 5 minutes. When the garlic starts to brown, remove and discard. Add the diced onions and stir. Add the diced celery, ½ teaspoon of the salt, and the Italian seasoning. Stir and let simmer for about 5 minutes, or until the onions are translucent.
- Pour the finished sweet potato croutons, Italian sausage, and cooked onion, celery, and garlic mixture into a large mixing bowl. Add the raw cranberries and fold until evenly combined.
- Pour the mixture into a large baking dish, cover with aluminum foil, and bake at 350°F for 20 minutes. Remove the foil then bake for an additional 10 minutes uncovered.
- Remove from oven, serve, and enjoy!
Notes
Recipe Variations:
- Sub squash for the sweet potatoes - use cubed butternut squash in place of the sweet potatoes! Know that the squash won’t get quite as crispy as the sweet potatoes, but it’ll still be completely delicious.
- Use hot Italian sausage - if you’re looking for a little bit of spice in your stuffing, sub hot Italian sausage in for the mild!
- Use dried cranberries in place of raw - if tart raw cranberries aren’t your thing, use a cup of sweet dried cranberries instead!
- Add mushrooms - if you like mushrooms in your stuffing, feel free to add those into the mix too!
- Add more vegetables - feel free to add diced carrots or bell pepper to your stuffing! You'll do this at the same time that you add the yellow onion and diced celery to the saute pan.
Nutrition
Calories: 612kcal | Carbohydrates: 51g | Protein: 15g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 997mg | Potassium: 1015mg | Fiber: 8g | Sugar: 11g | Vitamin A: 32687IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 3mg