Best Sweet Stuffing Recipes

SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
• Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
• Transfer stuffing to a 2-quart baking dish.
• Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

SWEET POTATO STUFFING

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.

STUFFING MEATLOAF WITH A SWEET GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Combine beef, 2 cups ketchup, onion, stuffing mix, and egg in a large bowl using your hands.
• Mix 1/2 cup ketchup and mustard powder in a small bowl until glaze is smooth.
• Transfer beef mixture to the greased loaf pan. Brush the top with the glaze mixture. Sprinkle brown sugar on top of the glaze.
• Bake in preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON

Steps:

• Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
• Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
• Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

SPICY CORNBREAD STUFFING WITH CHORIZO AND SWEET POTATOES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35-40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
• Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7-9 minutes. Drain; transfer potatoes to a large bowl.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
• Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
• Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
• Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan-don't worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20-30 minutes longer.
• Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.

SOURDOUGH BREAD, FENNEL AND SWEET SAUSAGE STUFFING

Steps:

• Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl.
• Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 tablespoons butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 tablespoon butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish and dot stuffing with 2 tablespoons butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.

HAWAIIAN SWEET ROLL STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish.
• Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes.
• Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper.
• Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together.
• Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes.

SWEET & SAVORY PORK CHOPS OVER STUFFING

Steps:

• Spread both sides of chops with mustard; press rosemary into chops.
• Heat 1/4 cup dressing in large nonstick skillet on medium-high heat. Add chops; cook 4 min. each side or until browned on both sides. Add remaining dressing and syrup; top with bacon and onions. Cook 5 min. or until chops are done (160°F).
• Serve chops over stuffing.

SWEET POTATO STUFFING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat. Add apple and onion; cover and cook until tender, 8 to 10 minutes.
• Stir in sugar, salt, and nutmeg; push to one side of the skillet. Add drained sweet potatoes to the empty side of the skillet; mash with a fork. Add bread crumbs and mix until all ingredients are combined. Transfer to a greased casserole dish.
• Bake in the preheated oven until golden brown on top, about 1 hour.

BAKED APPLES WITH SWEET POTATO STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.
• Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool.
• Mix together the sweet potatoes, brown sugar, pineapple and pecans.
• Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.
• Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown.

SWEET AND SAVORY ROOT VEGETABLE STUFFING

Steps:

• Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
• In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil.
• Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
• In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.

HAWAIIAN SWEET BREAD HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Tear the bread by hand into large, bite size pieces and spread out in a single layer on a sheet pan. Place the bread in the oven until it is dry and toasted, about 15 minutes. Remove the bread and place into a large mixing bowl. Mix in the pineapple chunks, cranberries, chestnuts, sage and thyme. Set aside. Cut the sausage into 1/4 inch rounds. In a large sauté pan over medium high heat, add the oil and brown the sausage. Once the sausage is browned, drain any excess fat from the pan and add the onions and celery to the sausage, allowing them to sweat, about 10 minutes. Add the garlic and cook for another 3 minutes. Add the sausage mixture to the bread. Pour the milk and stock over the bread and sausage mixture, stirring to incorporate. Fill each half of a pineapple with the stuffing mixture and bake at 350 degrees F for 30 to 40 minutes or until the top of the stuffing has nicely browned. Serve immediately.

MOM'S YUMMY SWEET STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan over medium heat, melt the butter and slowly cook and stir the onions and celery until soft. Transfer to a large bowl.
• Mix in the stuffing mix, Golden delicious apples, water chestnuts, turkey broth, applesauce, sugar and pepper. Increase the amount of broth, if desired.
• Transfer the mixture to a medium baking dish. Bake in the preheated oven 25 to 30 minutes, or until lightly browned.

SHRIMP AND ROASTED SWEET POTATO HASH STUFFING

Steps:

• Preheat oven to 425 degrees. In a large bowl toss potatoes with 4 tablespoons oil, 2 teaspoons salt and 1/2 teaspoon black pepper. Spread potatoes on two or three large baking sheets, leaving space between chunks so they can brown. Roast, tossing occasionally and changing position of baking pans so potatoes cook evenly, until potatoes are golden, crisp around edges, and tender, about 35 minutes.
• In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add onions, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 10 minutes. Add garlic, jalapeños and chili powder and cook 2 minutes more. Add shrimp and remaining teaspoon salt. Cook, tossing occasionally, until shrimp is just opaque, about 5 minutes.
• Pour in lime juice and scrape up any browned bits from bottom of skillet. Combine shrimp mixture with sweet potatoes in a large bowl and stir in the cilantro. Taste and add more lime juice and salt, if necessary.

YUMMY SWEET STUFFING

Steps:

• Prepare stuffing mix according to package directions.
• Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.

SWEET 'N' SAVORY APPLE STUFFING

Steps:

• In a large skillet, cook the apple, celery, onion, parsley, green onions and celery leaves in butter until tender. Add the fruit mix, cranberries, pecans, poultry seasoning, salt, sage and pepper. Stir in the broth, water and stuffing. Toss to coat., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through and lightly browned.

ROASTED GOOSE WITH CHESTNUT-SWEET POTATO STUFFING AND GINGERED PLUM SAUCE

Steps:

• Pre-heat the oven to 550 degrees with a roasting pan large enough to hold the bird. Pull bird out of brine and rinse extremely well. Pat dry and rub canola oil all over and inside the bird and season with black pepper. Place goose in the hot roasting pan in the oven. Let brown on top, about 20 to 30 minutes. Meanwhile, in a hot saute pan coated lightly with canola oil, add the sesame oil and saute the garlic cloves, ginger and onions until lightly brown then add the carrots and celery, about 5 minutes. Season with salt and pepper. In a large bowl, gently mix with the sweet potatoes, chestnuts and green scallions and check for seasoning. Pull the browned bird out of the oven and stuff with stuffing. Reduce oven to 325 degrees and cover with foil to prevent burning. Cook an additional 11/2 to 2 hours (depending on size of bird) or until juices run clear after puncturing between leg and breast. Let bird rest 10 minutes before slicing. Drain off fat in the roasting pan but leave at least 2 tablespoons of fat. Place roasting pan on a high burner and sautee white scallions, ginger and plums. Deglaze with both wines. Reduce by 80 percent then add stock. Reduce stock by 20 percent then add soy. Check for seasoning.
• PLATING: Take out the stuffing and mound it on a large oval platter. Slice bird and present on top of stuffing. Ladle sauce around the slices.
• BEVERAGE Chateau Pichon Lalande

MAPLE TAMARIND GLAZED CORNISH GAME HENS WITH SWEET POTATO CORNBREAD STUFFING

Steps:

• Preheat oven to 450° F. Rinse Game Hens and pat dry with paper towels. Brush lightly with olive oil and season with garam masala, salt and pepper. Set hens aside while preparing stuffing. To prepare stuffing, toss diced sweet potatoes with olive oil in a microwave safe shallow dish - such as a pie plate. Microwave on high 6-8 minutes, stirring ever 1-2 min or until potatoes are nearly cooked. Meanwhile bring water, apple juice, butter and jalapenos to a boil. Remove from heat. Stir in stuffing mix. Cover and let sit 5 min. Stir in sweet potatoes and apples. Lightly stuff cavities of Game Hens with stuffing. Arrange hens in 9 x 13 baking dishes. Leave some space between birds so air can circulate. Roast birds for 30 minutes. While birds are roasting, combine all sauce ingredients. Remove hens from oven, brush with sauce, return to oven and cook for another 20-30 min, brushing with sauce occasionally.

SWEET & STICKY BBQ PORK CHOPS WITH STUFFING

Steps:

• Cook and stir onions and peppers in 1 Tbsp. hot oil in medium skillet on medium-high heat 3 to 5 min. or until crisp-tender. Remove from skillet.
• Add remaining oil and chops to skillet; cook 4 to 5 min. on each side or until chops are done (145ºF). Meanwhile, prepare stuffing as directed on package.
• Spoon vegetable mixture over chops; top with barbecue sauce. Cover; simmer on low heat until 3 min. or sauce is heated through. Sprinkle with parsley. Serve with stuffing.

SWEET STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cook onion in butter or margarine over low heat until soft. Add cranberries, brown sugar, rosemary and sage, orange juice, salt and pepper to taste. Mix gently but thoroughly.
• If baking stuffing separately, spoon into buttered 3 or 4 quart casserole, drizzle with broth, dot with butter. Bake for 30 minutes. Uncover and bake an additional 30 minutes.