Ingredients
- 1 (10 ounces) package Sweet Potato “Fettuccine”
- ¼ cup unsalted butter
- 2 cups yellow onions, finely chopped
- 1 tablespoon dried rosemary
- salt, to taste
- pepper, to taste
- 1 ½ cups chicken broth
- 1 cup dried cranberries
- 9 cups day old Italian bread, torn into 2″ cubes
- 1 large egg
The Method
The Method
The Method
Preheat oven to 350° F.
Melt butter in a large skillet on medium heat. Add onions and cook, stirring periodically, until just translucent.
Add Sweet Potato "Fettuccine," rosemary, salt, pepper, and 1/2 cup of the chicken broth. Cook for about 5 minutes, stirring periodically. Add the cranberries and continue to cook until the Sweet Potato "Fettuccine" are tender and most of the liquid has evaporated (about 7 minutes). Transfer to a large heat-safe mixing bowl.
Add the bread cubes and mix thoroughly.
In a small bowl, whisk together the remaining one cup of chicken broth and the egg. Pour over bread mixture and toss to coat all ingredients.
Transfer stuffing to a greased baking dish (approximately 9" x 11"). Bake for 40 minutes or until bread just begins to brown and most of the liquid has been absorbed. Serve immediately.
Nutrition Facts
Serving Size: 198g l Servings: 8
Amount Per Serving
Calories 290 | Calories from Fat 80 l Total Fat 8g (sat fat 4g trans 0g) l Cholesterol 40mg l Sodium 520mg l Total Carbohydrate 50g l Dietary Fiber 4g l Sugars 23g l Protein 5g l Vitamin A 130% l Vitamin C 8% l Calcium 8% l Iron 8%
