Sweet Potato and Pecan Stuffing
User Reviews
5
6 reviews
Excellent
Sweet Potato and Pecan Stuffing
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This Sweet Potato and Pecan Stuffing with sausage, raisins, celery, and onions is a perfect choice for your Thanksgiving table.
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Ingredients
- 1 pound country sausage mild
- 6 tablespoons butter
- 4 sweet potato peeled and cut into ½-inch cubes, medium
- 2 onion diced into about ½-inch pieces, medium
- 3 celery diced into about ½-inch pieces, stalks
- 2 tablespoons sage or 1 teaspoon dried, chopped, fresh
- 2 teaspoons kosher salt or more to taste
- 2 teaspoons black pepper or more to taste, ground
- 1 ⅓ cups orange juice
- 12 ounces bread recommend brand: Pepperidge Farm, unseasoned cubes
- 1 cup pecans chopped
- 1 cup raisins golden or dark
- 3 egg
- 1 ⅓ cups chicken broth
Instructions
- Cook the sausage in a very large skillet or a large pot over medium heat until no pink color remains. Remove with a slotted spoon to a paper towel-lined plate. Set aside.
- Add the butter to the skillet or pan over medium high heat. When the butter melts, add the sweet potatoes, onions, celery, sage, half the salt, and half the pepper to the pot. Sauté until the onions are soft but do not allow them to brown. Add the orange juice and bring it to a boil. Cook until the sweet potatoes are nearly tender.
- In a very large mixing bowl, combine the unseasoned cubed stuffing, sausage, sweet potato mixture, pecans, and raisins. Mix well. Season with the remaining salt and pepper adding more if you think the mixture needs it.
- When ready to bake the stuffing, preheat the oven to 350 degrees. Heavily butter a 15x10 baking dish.
- Beat together the eggs and chicken broth in a small bowl. Pour over the stuffing mixture and toss to combine. Transfer to the prepared baking dish.
- Bake until the top is lightly browned and crisp around the edges (about 50 minutes). Cool slightly before serving.
Notes
- Mixing the stuffing is easiest with your hands. Take off your jewelry, wash your hands well and just get in there!
- You'll need a very large 15" x 10" casserole dish for this recipe. If you don't have one that large, just use two or more smaller ones.
- Eggs act as the binder that holds all the stuffing ingredients together. However, if you're allergic to eggs or avoiding eggs for any reason, you can use any acceptable egg substitute.
- TO MAKE AHEAD: You can cook the sausage and saute the veggies up to two days ahead of time and store them, covered, in the refrigerator. A few hours before you're ready to bake the stuffing, remove them from the fridge and let them come to room temperature. Proceed with mixing and baking the stuffing.
Nutrition Information
Show Details
Serving
1
Calories
334kcal
(17%)
Carbohydrates
34g
(11%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Cholesterol
63mg
(21%)
Sodium
738mg
(31%)
Potassium
497mg
(11%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
8263IU
(165%)
Vitamin C
15mg
(17%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 334kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 63mg | 21% |
| Sodium | 738mg | 31% |
| Potassium | 497mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 8263IU | 165% |
| Vitamin C | 15mg | 17% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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