Sweet Potato, Orange, and Dried Cranberry Stuffing |
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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 4 |
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Rick Rodgers Ingredients:
2 large sweet potatoes, scrubbed but not peeled (about 1 1/2 pounds) |
5 cups coarsely crumbled cornbread, dried overnight |
1 (11 ounce) can mandarin oranges in light syrup, drained |
1/2 cup dried cranberries |
3 tablespoons chopped fresh parsley |
2 oranges, zest of, grated |
2 teaspoons crumbled dried sage |
2 eggs, beaten |
1 -1 1/2 cup turkey broth or 1 -1 1/2 cup chicken broth, as needed |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Put the yams in a big pot and add enough cold water to cover by 2 inches; bring to a boil over high heat.
2. Decrease heat to medium and cook until yams are just tender when pierced with the tip of a knife, 20-25 minutes.
3. Drain and rinse under cold water until easy to handle; peel yams and cut into 3/4 inch cubes.
4. In a big bowl, combine the yams, cornbread, mandarin oranges, dried cranberries, parsley, orange zest, and sage.
5. Gradually stir in the eggs and about 1 cup broth.
6. Season with salt and pepper; transfer mixture to a lightly buttered casserole; drizzle with 1/2 cup broth, cover, and bake in a preheated 350° oven for 30 minutes (for crustier top, uncover the last 15 minutes of baking).
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