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Sweet Potato and Bread Stuffing

With Mazola® Canola Oil

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SERVING SIZE

4-6 SERVINGS

Total Time Icon

TOTAL TIME

1 HOUR 10 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 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® Canola 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

Instructions:

  1. Preheat oven to 325°F.
  2. 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.
  3. In a large mixing bowl, add bread, cooled vegetables, parsley, sage, salt, and pepper mix well. Pour in chicken broth and mix.
  4. 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.
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