Best 20 Sweet Stuffing Recipes

STUFFED CABBAGE WITH ROASTED SWEET POTATO STUFFING RECIPE - (4.5/5)

Steps:

• Cook your cabbage. You'll need a fresh, large head of green cabbage. Trim the bottom root and cut an X into the center core. Bring a large pot of water to a boil and cook the head of cabbage for about five minutes until soft; remove and drain well. Make the filling. Preheat the oven to 375 degrees F. For the filling you'll need: 2 medium sweet potatoes, peeled, diced 1 red onion, peeled, diced 1 large tart apple, such as Granny Smith, peeled, diced 3-4 cloves garlic, chopped 4 sausages- these can be sweet Italian, chicken apple, turkey, buffalo, cut into chunks Extra virgin olive oil, as needed 1 cup natural apple juice or cider 1 tablespoon pure maple syrup 1 tablespoon balsamic or apple cider vinegar Sprinkle of sea salt, cinnamon, nutmeg, fennel To add in later: A handful of raisins or dried cranberries 1 to 1 1/2 cups cooked quinoa Throw the vegetables, apple, and sausage into a roasting pan and drizzle with a little olive oil. Add the apple juice, maple syrup, vinegar, salt and spices and toss well to coat. Roast in the oven till soft- about 40 to 50 minutes. Stir a few times during roasting to distribute the sauce and seasoning. Meanwhile make your sauce. To make your sauce you'll need: 1 24-oz jar or can of strained tomatoes 1/2 cup apple juice or cider 2 tablespoons maple syrup 2 tablespoons balsamic vinegar 1 teaspoon onion powder 1 clove garlic, minced 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves Sea salt, to taste Combine the sauce ingredients in a sauce pan and stir. Cook over medium heat until simmering. Cover and lower the heat to a gentle simmer. Taste test before using in the recipe. If you like a bit of spice, add a dash of hot pepper- but please taste test first. To assemble: Preheat oven to 350 degrees F. Lightly oil four serving dishes or one medium-large baking dish. When the cabbage has cooled enough for you to handle, cut another 1/2 inch or so off the bottom core if you need to and gently peel off the leaves one at a time; set the leaves aside on a plate or board. Trim any large leaves that may have a thick spine. Smaller leaves can be combined- use two to make one roll if you need to. Combine the roasted vegetables and sausage with the cooked quinoa- start with a cup and see how much you need. If you want to stretch the filling, use more quinoa. Add a handful of raisins and stir in. To stuff: Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling. Pour the sauce over the stuffed cabbage and bake in the center of a preheated oven for about 30 minutes, till heated through and bubbling. You can make this stuffed cabbage ahead of time, if you wish; cover and chill. Add an extra 10 minutes or so to the baking time.

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.

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.

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.

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 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.

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.

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.

CORNBREAD STUFFING WITH SWEET POTATOES AND SQUASH

Steps:

• Heat oven to 375°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray.
• In large, deep skillet, heat oil over medium-high heat. Cook seasoning blend and garlic in oil 2 minutes, stirring frequently, until vegetables are tender. Stir in squash, sweet potatoes, apple, melted butter, brown sugar, chopped sage, 1 teaspoon of the Creole seasoning and the water. Reduce heat to medium. Cover; cook 15 minutes, stirring occasionally, until squash and potatoes are tender. Stir in 1 3/4 cups of the broth. Remove from heat; cool 15 minutes.
• In medium bowl, stir together stuffing mix, egg, and remaining 1 teaspoon Creole seasoning and 1 3/4 cups broth. Fold into squash mixture. Spoon into baking dish. Cover with foil.
• Bake 25 minutes. Sprinkle with pecans; bake uncovered 20 minutes or until thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish with sage leaves.

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.

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.

MIXED MUSHROOM AND SWEET POTATO STUFFING

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. In roasting pan, place sweet potatoes, olive oil and 1 tablespoon sage leaves , sprinkle with salt and pepper and toss to combine. Roast until golden brown and tender, tossing occasionally, 20 to 30 minutes. Remove from oven and set aside.
• In a large skillet, heat grapeseed oil over medium-high heat. Saute mushrooms and red onions with thyme sprigs, stirring frequently, until mushrooms are caramelized, about 7 minutes. Remove from heat, stir 4 tablespoons butter into hot mushrooms and discard thyme. Set mushrooms aside.
• Use remaining butter to coat a 3-quart baking dish. In a large mixing bowl, whisk eggs, one cup cream and 2 cups chicken broth together. Add bread and stir until coated evenly. Fold in sweet potatoes, mushroom mixture and remaining herbs. If bread cubes seem dry, add more cream and chicken broth. Season with salt and pepper. Spoon stuffing into baking dish and bake until golden brown and cooked through, about 45 minutes.

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.

SWEET POTATO STUFFING

Steps:

• Place sweet potatoes in a steamer basket & steam 10-15 minutes or until tender, & about a minute or two BEFORE they are taken off the burner, add the sliced scallions to steam for several minutes.
• Preheat oven to 350 degrees F.
• In a large bowl, partially mash the potato/scallion combo along with 1 tablespoon of butter.
• Add beaten eggs, 1 cup of the bread crumbs, pepper, salt, zest & parsley, then mix well & set aside.
• In a small skillet, melt last tablespoon of butter, then add the 2 tablespoons of bread crumbs & toss over medium-high heat.
• Spoon stuffing mixture into a baking dish, then sprinkle the toasted bread crumbs over the top & bake about 20 minutes, or until set.
• Best served hot!

SWEET AND SAVORY STUFFING

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Transfer to a large bowl. Add stuffing cubes, apple, parsley, sage, salt and pepper. Stir in enough broth to reach desired moistness., Transfer to a greased 8-in. square baking dish. Bake, uncovered, 30-35 minutes or until golden brown.

SWEET POTATO STUFFING WITH BACON AND THYME

Steps:

• Position rack in center of oven; preheat to 350°F. Spread bread cubes in single layer on large baking sheet; bake until almost firm to touch, about 10 minutes. Cool. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
• Place bread cubes in extra-large bowl. Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off and discard all but 3 tablespoons bacon drippings from pot; place pot over medium-high heat. Add butter, then sweet potatoes, onions, celery, thyme, and 1 1/4 teaspoons coarse salt to pot. Sauté until onions are slightly soft but not brown, 6 to 8 minutes. Add orange juice and bring to boil; cook until sweet potatoes are almost tender and juice is almost absorbed, about 5 minutes. Add bacon and sweet potato mixture to bowl with bread cubes. Season with more salt and freshly ground black pepper. Cool slightly. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Preheat oven to 350°F. Butter 15 x 10 x 2- inch glass baking dish. Whisk eggs and 1 1/3 cups chicken broth in medium bowl to blend; add to stuffing and toss to combine. Transfer to prepared baking dish.
• Bake stuffing uncovered until top is lightly browned and crisp around edges, 50 minutes to 1 hour.

BAKED STUFFED FISH WITH SWEET PICKLE STUFFING RECIPE

Steps:

• Fish: Sprinkle fish with salt and pepper. Place whole fish or one fillet in greased baking dish. Place stuffing in fish or on top of fillet, covering with the other fillet. Fasten together with wooden picks or skewers. Brush with melted butter. Top with bacon slices, if desired. Bake at 350 degrees for 35 to 45 minutes until fish flakees easily when tested with a fork. Garnish with lemon wedges nd parsley. Yield: 6-8 servings

SWEET POTATO STUFFING

Steps:

• Clean and mince up your vegetables, set aside until ready to add to potatoes; clean and peel potatoes into quarter inch cubes; boil until soft enough to mash; once potatoes are cooked, mash until there are no lumps; add vegetable ingrediants, raisens, salt, suger, hot sauce and butter into bowl of potatoes until potatoes are completely mixed. Stuff your turkey with sweet potatoe stuffing.