Yield: 6 to 8 generous servings * Zest Factor: Mild
Bird suggestion: traditional oven baked turkey
This may just be the triple crown with cornbread, challah, and cranberries (not to mention the sweet potato!) This stuffing highlights fall’s finest colors, the yum factor is high and the sweetness is just right for the holidays.
1 ½ cups diced sweet potato
salt and freshly ground pepper
1 ½ cups jalapeño cornbread, cubed
1 ½ cups challah, cubed
4 tablespoons butter, divided
1 cup finely diced onion
½ cup finely diced celery
1 ½ cups chicken stock
3 dried chipotle morita chiles
½ cup chopped pecans
½ cup dried cranberries
½ teaspoon poultry seasoning
½ teaspoon pumpkin spice seasoning
Preheat your oven to 350. On a small baking sheet, add diced sweet potato and coat with olive oil then season with salt and pepper. Bake sweet potato for 20-25 minutes until tender to the tines of a fork. On another cookie sheet, toast your cornbread and challah cubes for 4 to 6 minutes until they are firm to the touch.
In a large sauté pan over medium high heat, add 1 tablespoon of butter and then add in your onion and celery. Sauté mixture for 6 to 8 minutes then transfer to a large bowl. Meanwhile, add chicken stock and morita chiles to your sauté pan. Boil mixture then cook for 5 minutes. Let mixture cool for 10 minutes. Discard chiles.
In the large bowl, add your remaining ingredients and stir well, then add in your toasted bread and your sweet potato. Top with chicken stock and mix until moist and well combined. Fill a large casserole dish with stuffing (4 inch by 8 inch oval works) and bake for 45 minutes. Serve stuffing warm!