Sweet Potato and Fruit Farfel Stuffing

Name: Sweet Potato and Fruit Farfel Stuffing
Yield: 8 Servings
Ingredients: 16 ounce sweet potato -- (yam) 2 small, peeled and diced 1/2"; 3 tablespoon olive oil -- divided; 1 1/2 teaspoon salt -- divided; 1/4 teaspoon black pepper -- divided; 4 cup farfel; 1 medium yellow onion -- peeled and finely chopped (6 oz.); 2 medium celery ribs -- finely chopped (4 oz.); 2 small apples -- peeled, cored and diced 1/4" (mac, Spartan, pink lady); 1 tablespoon fresh ginger -- finely minced; 2 teaspoon ground cinnamon; 2 tablespoon brown sugar; 1/2 cup dried cranberries; 1/2 cup dried apricots -- diced; 2 cup chicken stock; 1 large egg

Author:
Pam Reiss
Publish date:
Mar 27, 2012

8 ServingsServings

Ingredients

16 ounce sweet potato -- (yam) 2 small, peeled and diced 1/2"
3 tablespoon olive oil -- divided
1 1/2 teaspoon salt -- divided
1/4 teaspoon black pepper -- divided
4 cup farfel
1 medium yellow onion -- peeled and finely chopped (6 oz.)
2 medium celery ribs -- finely chopped (4 oz.)
2 small apples -- peeled, cored and diced 1/4" (mac, Spartan, pink lady)
1 tablespoon fresh ginger -- finely minced
2 teaspoon ground cinnamon
2 tablespoon brown sugar
1/2 cup dried cranberries
1/2 cup dried apricots -- diced
2 cup chicken stock
1 large egg

Preparation

Preheat the oven to 375° F. Toss the diced sweet potato with 1 Tbsp. olive oil, 1/4 tsp. salt and 1/8 tsp. black pepper. Pour onto a baking sheet lined with parchment paper and spread out in a single layer.

Roast for 15 minutes, toss and roast for another 15 minutes, until lightly browned.

Place the farfel in a large mixing bowl and add the sweet potatoes to the bowl.

Meanwhile, heat a large pan over medium heat and add the olive oil. Add the onion, celery 1 1/4 tsp. salt and 1/8 tsp. black pepper and sweat for 7-8 minutes, until soft.

Add the apples, ginger and cinnamon and cook another 5 minutes. Add the chicken stock and deglaze the pan, then pour everything over the farfel. Add the cranberries and apricots and mix everything together. Set aside for 5 minutes or until the farfel has absorbed the chicken
stock.

Add the egg and mix well. Pour the mixture into a baking dish that's been sprayed or brushed with oil and bake for 45 minutes or until the edges start to brown.