Sweet Potato Stuffing
Take your side stuffing to the next level with sweet potatoes, cranberries, pork, celery, garlic, sage, rosemary, walnuts and flavor-rich Angelic BakehouseⓇ 7-Grain Bread.
Ready In: 105 Minutes
Prep Time: 20 Minutes Cook Time: 75 Minutes
Preheat oven to 350°F. Slice bread into 1-inch cubes and spread onto large baking sheet. Bake until crispy and dry, about 10 to 12 minutes. Remove from oven and set aside.
Heat a large saute pan over medium-high heat. Cook sausage, breaking up with a spoon until all pieces are browned, about 5 minutes. Scrape sausage into a large bowl.
Place the same pan back on the stove over medium heat and melt 2 tablespoons butter. Add onion, celery, and sweet potatoes, and season with salt and pepper. Cook 5 to 7 minutes until vegetables are tender.
Add garlic, sage and rosemary and cook until fragrant, about 1 minute. Remove from heat and set aside.
Add bread, sweet potato mixture, cranberries, and walnuts to a mixing bowl.
Add chicken stock to the bowl with the sausage.
Gently stir everything together to mix, taking care not to break up the bread cubes. Spoon stuffing into a greased 9x13” baking dish and dot the top with remaining butter.
Bake for 40 to 50 minutes until top and edges are browned.
Serve as a side.