Cook the Book: Sweet Potato Sausage Stuffing

Cook the Book: Sweet Potato Sausage Stuffing is a dairy free recipe with 30 servings. For 33 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 130 calories, 4g of protein, and 6g of fat. 30 people were glad they tried this recipe. It works well as an inexpensive side dish for Thanksgiving. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Serious Eats requires green bell pepper, orange juice, corn bread mix, and onion. Overall, this recipe earns a rather bad spoonacular score of 28%. Similar recipes include Cook the Book: Sweet Italian Sausage, Cook the Book: Sweet Cherry Tomato and Sausage Bake, and Cook the Book: Sweet Potato Waffles.

Servings: 30

 

Ingredients:

1/2 cup chopped celery

1 cup chicken broth

2 8-ounce packages corn bread stuffing mix

2 eggs, beaten

1/2 cup chopped green bell pepper

1 pound ground pork sausage

1 large onion, chopped

1/2 cup orange juice

1 teaspoon grated orange peel

1/4 cup finely chopped parsley

3 cups mashed cooked sweet potatoes

Equipment:

casserole dish

oven

frying pan

bowl

Cooking instruction summary:

Procedures 1 Preheat the oven to 350° and spray a large casserole dish with vegetable spray. 2 Brown the sausage in a skillet. Drain. Sauté the onion, celery, and green pepper in the same skillet until tender. Combine the sausage, vegetables, sweet potatoes, orange peel, and parsley in a large bowl. Add the chicken broth, orange juice, and eggs, blending well. Combine with the stuffing mix. Transfer the stuffing mix to the prepared dish. Bake for 1 hour.

 

Step by step:


1. 1

2. Preheat the oven to 350° and spray a large casserole dish with vegetable spray.

3. 2

4. Brown the sausage in a skillet.

5. Drain. Sauté the onion, celery, and green pepper in the same skillet until tender.

6. Combine the sausage, vegetables, sweet potatoes, orange peel, and parsley in a large bowl.

7. Add the chicken broth, orange juice, and eggs, blending well.

8. Combine with the stuffing mix.

9. Transfer the stuffing mix to the prepared dish.

10. Bake for 1 hour.


Nutrition Information:

Quickview
130k Calories
4g Protein
6g Total Fat
14g Carbs
2% Health Score
Limit These
Calories
130k
7%

Fat
6g
10%

  Saturated Fat
1g
12%

Carbohydrates
14g
5%

  Sugar
4g
5%

Cholesterol
22mg
7%

Sodium
261mg
11%

Get Enough Of These
Protein
4g
8%

Vitamin A
1999IU
40%

Phosphorus
110mg
11%

Vitamin K
9µg
9%

Vitamin B1
0.13mg
8%

Vitamin C
6mg
8%

Vitamin B3
1mg
7%

Fiber
1g
6%

Vitamin B6
0.11mg
6%

Folate
20µg
5%

Vitamin B2
0.09mg
5%

Manganese
0.1mg
5%

Iron
0.76mg
4%

Potassium
136mg
4%

Vitamin B5
0.35mg
3%

Zinc
0.52mg
3%

Vitamin B12
0.17µg
3%

Magnesium
11mg
3%

Copper
0.05mg
3%

Selenium
1µg
3%

Calcium
19mg
2%

Vitamin D
0.26µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
Mochaccino Cupcakes

Lady Behind the Curtain

Curry Leaves Potato Chips

Foodista

Green Beans with Garlic Chips

Foodista

Ranch Ham Roll Ups

Real Housemoms

Ahi Tuna Burgers with Grilled Pineapple

A Spicy Perspective