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Servings
8
Calories
290
Prep Time
10 minutes
Total Time
55 minutes
Skill Level
Medium

Ingredients

  • 1 (12 ounces) package Sweet Potato Ribbons
  • 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

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 Ribbons, 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 Ribbons 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%
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