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November 2019: Sweet Potato and Sausage Stuffing

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Sweet Potato & Sausage Stuffing

sweet potato

Submitted by: Joe Immordino


  • 1pound ground Italian sausage (or your favorite kind of sausage)
  • 2 tablespoons olive oil, divided
  • 2medium sweet potatoes, peeled and diced
  • 2medium leekshalved and thinly sliced, white and pale green parts only
  • 2stalks celery, thinly sliced
  • 1apple, cored and diced
  • 5cloves garlic, minced
  • 6 cups roughly-diced stale crusty bread*
  • 1/2 cupchopped pecans
  • 1/3 cupdried cranberries
  • 3 tablespoons chopped fresh herbs (I used a combo of fresh parsley, sage, rosemary and thyme)
  • 2 1/2 cups chicken or vegetable stock
  • 2eggs



  • Brown sausage in a large sauté pan over medium-high heat, crumbling it with a spoon or spatula while it cooks.  Once the sausage is cooked, transfer it with a slotted spoon to a separate plate, and set aside.
  • Add 1 tablespoon olive oil to the same sauté pan (or if there is leftover grease from the sausage, I highly recommend using that instead for extra flavor!), and stir in the sweet potatoes.  Season with salt and pepper, then sauté for 7-9 minutes, stirring occasionally, until tender.  Transfer the sweet potatoes to a separate plate, and set aside.
  • Add the remaining 1 tablespoon olive oil to the sauté pan, and add the leeks, celery, apple and garlic.  Season with salt and pepper, and sauté for 5-6 minutes, or until the leeks have softened a bit.  Remove from heat.
  • Add the sausage, sweet potatoes and leek mixture to a large mixing bowl, along with the bread, pecans, cranberries and herbs.
  • In a separate bowl, whisk together the chicken stock and eggs until smooth.  Pour the egg mixture over the stuffing mixture, and toss until evenly combined.
  • Spread the stuffing out evenly in a 9 x 13-inch baking dish, and cover loosely with aluminum foil.
  • Bake (covered) for 40 minutes**.  Then remove the foil and bake (uncovered) for 10-15 more minutes, until the top is lightly toasted and golden.  (Keep a close eye on the stuff, though, so that it doesn’t accidentally burn.)
  • Serve warm, garnished with extra fresh herbs and black pepper if desired.