Friday, November 21, 2008

Sourdough Stuffing with Sweet Potatoes and Cranberries

Sourdough Stuffing with Sweet Potatoes and Cranberries
(Country Living Magazine (I think))

1/4 c. butter
1 large onion, chopped
1 pound peeled sweet poatotes cut into 1/2-inch cubes
2 Tbsp. maple syrup
1 c. dried cranberries
2 Tbsp. chopped fresh sage
1 tsp. salt
1 1/2 tsp. ground black pepper
8 cups (1/2-inch cubes) sourdough bread
1 3/4 c. chicken broth

Melt butter in a pan. Add the onion and cook until soft, about 4 minutes. Reduce heat to medium, add the potatoes and cook until soft and onion is browned, about 20 minutes. Add the maple syrup, cranberries, and 2 Tbsp. water. Cook until the cranberries plump, about 3 minutes. Add the sage, salt, and pepper and cook for 1 more minute. Remove from the heat and toss in the bread and broth. Stuff into turkey or put into a buttered baking dish, dot with a bit of butter and bake at 350 for 30-40 minutes.

Chipotle Mashed Sweet Potatoes

Chipotle Mashed Sweet Potatoes
(adapted from

2 1/2 pounds cubed, peeled, sweet potatoes

1/2 c. half and half

3 Tbsp. butter

2 Tbsp. fresh lime juice

1-2 chilies from a 7-ounce can of chipotle chilies in adobo sauce

1/4 c. brown sugar

3/4 tsp. salt

1/2 tsp. cinnamon

Cover potatoes with water and bring to a boil. Reduce heat, simmer 15 minutes or until tender.

Drain potatoes and return to pan. Add half and half, butter, and lime juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.

Remove 2 chilies from can and chop; stir into mashed potatoes, along with brown sugar, salt and cinnamon.

NOTE: I did not have the chilies in adobo sauce so I substituted a pinch or two of chili flakes and 1 Tbsp. of barbecue sauce -- it worked just fine!