fbpx

Blackeye Pea and Sweet Potato Stuffing

Ingredients

  • 3 tbs. butter, divided
  • 1 tbs. olive oil
  • 1 small onion, chopped
  • 1/2 cup diced celery
  • 1 tbs. dried parsley
  • 1 tsp. ground white pepper
  • 1 (15 oz.) can Glory Foods Seasoned Blackeye Peas, drained
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes in Syrup (do not drain)
  • 2 (6 oz.) bags stuffing mix
  • 1 6” square corn bread, crumbled
  • 4 cups chicken broth*
  • 4 whole eggs, beaten
  • 1 tsp. coarse (Kosher) salt

Directions

  1. Heat oven to 400°F.
  2. Melt butter and olive oil in a large (high sided) skillet. Add onion and celery; saute for 5 minutes, stirring occasionally.
  3. Remove from heat and stir in parsley, white pepper, Glory Foods Seasoned Blackeye Peas and Bruce’s Yams Cut Sweet Potatoes in Syrup.
  4. In a large mixing bowl, stir together the stuffing mix, cornbread, chicken broth and eggs. Add onion mixture to bowl and stir well to incorporate.
  5. Transfer to a 3 quart (9”x12”) buttered oven-proof casserole dish and smooth out.
  6. Melt remaining butter and drizzle over casserole then sprinkle with salt.
  7. Bake for 30 minutes, then reduce heat to 350°F, and bake an additional 25 minutes.

Prep Time

10 Minutes

Cook Time

60 minutes

Servings

9-12

Made With

Share This Recipe

Facebook
Twitter
Pinterest
Email
Print

Blackeye Pea and Sweet Potato Stuffing

Prep Time

10 Minutes

Cook Time

60 minutes

Servings

9-12

Ingredients

  • 3 tbs. butter, divided
  • 1 tbs. olive oil
  • 1 small onion, chopped
  • 1/2 cup diced celery
  • 1 tbs. dried parsley
  • 1 tsp. ground white pepper
  • 1 (15 oz.) can Glory Foods Seasoned Blackeye Peas, drained
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes in Syrup (do not drain)
  • 2 (6 oz.) bags stuffing mix
  • 1 6” square corn bread, crumbled
  • 4 cups chicken broth*
  • 4 whole eggs, beaten
  • 1 tsp. coarse (Kosher) salt

Directions

  1. Heat oven to 400°F.
  2. Melt butter and olive oil in a large (high sided) skillet. Add onion and celery; saute for 5 minutes, stirring occasionally.
  3. Remove from heat and stir in parsley, white pepper, Glory Foods Seasoned Blackeye Peas and Bruce’s Yams Cut Sweet Potatoes in Syrup.
  4. In a large mixing bowl, stir together the stuffing mix, cornbread, chicken broth and eggs. Add onion mixture to bowl and stir well to incorporate.
  5. Transfer to a 3 quart (9”x12”) buttered oven-proof casserole dish and smooth out.
  6. Melt remaining butter and drizzle over casserole then sprinkle with salt.
  7. Bake for 30 minutes, then reduce heat to 350°F, and bake an additional 25 minutes.

Share This Recipe

Facebook
Twitter
Pinterest
Email
Print

Check Out Our Holiday Cookbooks!

We’ve gathered hundreds of recipes over the years and we couldn’t keep them all for ourselves! Download yours today so you can check out some of our Holiday Favorites from Glory Foods and our sister company, Bruce’s Yams!

Download Now

GET SOCIAL

Follow Glory Foods on all your favorite social media sites.

Frequently Asked Questions
©2021 Glory Foods, All Rights Reserved.
Innovative Brand Building Coyne & Co.

Privacy Policy | Terms of Use

McCall Farms’ California Supply Chains Act Disclosure