Sweet Potato and Bread Stuffing

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Add vegetable broth for a Vegetarian version.
4-6 servings
6 cups bread cubes, day old bread
2 cups sweet potato, peeled, dice
1 1/2 cups chicken broth
1/2 cup celery, chopped
1/2 cup yellow onion, peeled, chopped
1/2 cup fennnel bulb, white part, diced
1/4 cup Mazola® Corn Oil
2 tablespoons Crown® Lily White® Corn Syrup
2 tablespoons flat leaf parsley, chopped
1 teaspoon fresh sage, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 325°F.

In a large skillet add oil, sweet potato, celery, onion, and fennel cook for 10 to 12 minutes on medium-high heat, stirring occasionally. Remove from heat and let cool.

In a large mixing bowl, add bread, cooled vegetables, parsley, sage, salt, and pepper mix well. Pour in chicken broth and mix.

Place mixture in a greased 13 x 9-inch pan. Drizzle corn syrup on top of mix. Bake for 45 to 50 minutes or until golden brown.  Serve as a side dish.
Total Time
Bake Time 45 minutes
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