Flavors of Autumn Stuffing Recipe

Print this stuffing recipe and add it to your binder of real food recipes. See the step-by-step instructions and how nicely it pairs with roast chicken here.

This recipe was written to be prepared with a chicken, but you can make it on its own or with another bird.

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Flavors of Autumn Stuffing Recipe

Prep Time

20 mins

Cook Time

1 hr 45 mins

Total Time

2 hrs 5 mins

 

Servings: 6

Author: Christine Carnahan

Ingredients

For the Spice Mix

• 1 teaspoon salt
• 3 teaspoons sage
• 1/4 teaspoon black pepper
• 1/8 teaspoon white pepper
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves

For the Stuffing

• 6 Sweet Potatoes
• 2 Apples
• 1 med. Onion
• 1/2 c. Dried Cranberries
• 2 tbsp. Butter

Instructions

1. Mix together the spices in the spice mix.
2. Saute 1-2 onions in butter.
3. Peel and cut up 2-3 sweet potatoes and place them in a pot of water. Bring the water to a boil, then drain.
4. Add the onions, about half of the spice mix, and a tablespoon or so of butter to the sweet potatoes. Stir to combine, then stuff as much of it as will fit into the bird (if preparing with a bird). Spoon the rest of the stuffing into the pan, around the bird.
5. Peel and cut up 3-4 more sweet potatoes, toss in melted butter, and add to the pan. Sprinkle about 1/2 cup dried cranberries over the sweet potatoes. Sprinkle the rest of the spice mix over everything.
6. Put the chicken into a cold oven and turn it on to 425ºF for 25 minutes. (Or a preheated oven for 20 minutes.) Reduce heat to 375ºF and add 1-2 apples, cut up; there is no need to peel.
7. Cook until bird reaches internal temperature of 175ºF or until heated and softened (if prepared outside of the bird).

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Jessica Lane

I am a non-traditional homesteader. What is a non-traditional homesteader? I'd like to think we are the people who don't fit the mold. I am a busy mom on a small bit of property with not a lot of financial resources, but I am figuring out how to live the life I want. A homesteader's life.

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