Cranberry Sweet Potato Stuffing!

Hey my lovers and friends, sorry this is a bit belated but you know what they say; the best things in life are late. #isthatathing? #isthisthingon?

In apology I wanted to give you a really relevant vegan cooking tip but instead here’s a freestlye canoeing competition and 30 horrendous things to do rather than eat any goddamn mayo. Relevance, people.

Make this shit for dinner tonight/the next potluck you’re invited to/Christmas/your pet’s birthday/Hannukah/your next good grade on a paper/Martin Luther King Day. If you’re not eating with your hands by the end of the evening, give me a call.

  • 2 large sweet potatoes, chopped
  • 3 cups cubed sourdough (or your favorite) bread, toasted or stale
  • 1 1/2 cups mushrooms, sliced
  • 1/2 onion, sliced thinly
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1/2 cup fresh cranberries
  • 2 1/2 cups vegetable stock
  • 1 Tablespoon fresh thyme
  • 2 Tablespoons olive oil

Preheat oven to 400º

1. Line a cookie sheet with tin foil- toss chopped sweet potatoes with olive oil and sea salt. Roast at 400º for 10 minutes, until tender but not mushy. Remove and set aside.

2. Reduce heat to 350º. In a medium skillet, heat 2-3 Tablespoons olive oil, then add chopped mushrooms and onions and season with salt and pepper to taste. Sauté 5-7 minutes, until mushrooms are soft. Set aside.

3. Place the bread cubes, carrots, celery, mushrooms & onions, cranberries and roasted sweet potatoes in a bowl. Add the vegetable stock and thyme and mix everything together until the bread is soft and everything is well combined. Grease or line a baking/casserole dish with tin foil and pour the mixture in. Bake at 350º for 35-40 minutes, or until golden on top. Savor.


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