A fun and delicious twist on traditional stuffing that is both savory and sweet! Our Blackeye Pea & Sweet Potato Stuffing is perfect for your next holiday gathering.
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
Heat oven to 400°F.
Melt butter and olive oil in a large (high sided) skillet. Add onion and celery; saute for 5 minutes, stirring occasionally.
Remove from heat and stir in parsley, white pepper, Glory Foods Seasoned Blackeye Peas and Bruce’s Yams Cut Sweet Potatoes in Syrup.
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.
Transfer to a 3 quart (9”x12”) buttered oven-proof casserole dish and smooth out.
Melt remaining butter and drizzle over casserole then sprinkle with salt.
Bake for 30 minutes, then reduce heat to 350°F, and bake an additional 25 minutes.
A fun and delicious twist on traditional stuffing that is both savory and sweet! Our Blackeye Pea & Sweet Potato Stuffing is perfect for your next holiday gathering.
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
Heat oven to 400°F.
Melt butter and olive oil in a large (high sided) skillet. Add onion and celery; saute for 5 minutes, stirring occasionally.
Remove from heat and stir in parsley, white pepper, Glory Foods Seasoned Blackeye Peas and Bruce’s Yams Cut Sweet Potatoes in Syrup.
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.
Transfer to a 3 quart (9”x12”) buttered oven-proof casserole dish and smooth out.
Melt remaining butter and drizzle over casserole then sprinkle with salt.
Bake for 30 minutes, then reduce heat to 350°F, and bake an additional 25 minutes.