Sausage and Sweet Potato Thanksgiving Stuffing at home
- Yield 12
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Sausage and Sweet Potato Thanksgiving Stuffing at home is a pork recipe on Avoteb. The yield on the card is 12. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 pound ground Italian sausage (or your favorite kind of sausage)
- 2 tablespoons olive oil, divided
- 2 medium sweet potatoes, peeled and diced
- 2 medium leeks, halved and thinly sliced, white and pale green parts only
- 2 stalks celery, thinly sliced
- 1 apple, cored and diced
- 5 cloves garlic, minced
- 6 cups roughly-diced stale crusty bread*
- 1/2 cup chopped pecans
- 1/3 cup dried cranberries
- 3 tablespoons chopped fresh herbs (I used a combo of fresh parsley, sage, rosemary and thyme)
- 2 1/2 cups chicken or vegetable stock
- 2 eggs
Method
Prep oven and baking dish. Warm oven to 350°F. Grease a 9x13-inch baking dish with cooking spray; keep nearby.
Sauté sausage. In a large non-stick sauté pan, brown the sausage over medium-a hot burner, crumbling it with a spoon or spatula as it cooks. Once the sausage is browned and cooked through, move it with a slotted spoon to a separate plate, and keep nearby.
Sauté sweet potatoes. Tip in 1 tablespoon olive oil to the same sauté pan (or if there is leftover grease from the sausage, the cook highly recommend using that instead for extra flavor), and mix in the sweet potatoes. Salt with salt and pepper, then sauté for 7-9 minutes, stirring occasionally, until tender. Move the sweet potatoes to a separate plate, and keep nearby.
Sauté other veggies. Tip in the remaining 1 tablespoon olive oil to the sauté pan, and add the leeks, celery, apple and garlic. Salt with salt and pepper, and sauté for 5-6 minutes, or until the leeks have softened a bit. Lift pan from heat and keep nearby.
Mix stuffing ingredients. In a medium mixing bowl or measuring cup, whisk together the chicken stock and eggs until smooth. In a (separate) large mixing bowl, add the sausage, sweet potatoes, leek mixture, bread, pecans, cranberries and herbs. Tip the egg mixture over the stuffing mixture, and toss until all of the ingredients are evenly combined. Spread the stuffing out evenly in the prepared baking dish, and cover loosely with aluminum foil.
Roast Roast (covered) for 40 minutes*. Lift the foil and bake (uncovered) for 10-15 more minutes, until the top is lightly toasted and golden. Keep an eye on the stuffing as it bakes so that the top does not burn.
Plate Plate warm, garnished with extra fresh herbs and black pepper if desired.
