This autumn stuffing recipe is a celebration of fall flavors, blending the warmth of sage, thyme, and rosemary with the rich, earthy notes of mushrooms and cranberries. Combining these ingredients with bread creates a stuffing that's both hearty and aromatic, making it a perfect accompaniment to your Thanksgiving or autumn dinners. Elevate your holiday table with the essence of the season through this delicious and comforting stuffing recipe.
Peel and cut up 2-3 sweet potatoes and place them in a pot of water. Bring the water to a boil, then drain.
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.
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.
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.
Cook until bird reaches internal temperature of 175ºF or until heated and softened (if prepared outside of the bird).