Name: Sweet Potato and Fruit Farfel Stuffing
Ingredients: 16 ounces sweet potato -- (yam) 2 small, peeled and diced 1/2"; 3 tablespoons olive oil (divided); 1 1/2 teaspoons salt (divided); 1/4 teaspoon black pepper (divided); 4 cups matzo 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 teaspoons ground cinnamon; 2 tablespoons brown sugar; 1/2 cup dried cranberries; 1/2 cup dried apricots -- diced; 2 cups chicken stock; 1 large egg

Sweet Potato and Fruit Farfel Stuffing

Sweet Potato and Fruit Farfel Stuffing

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Servings

Ingredients

16 ounces sweet potato — (yam) 2 small, peeled and diced 1/2″
3 tablespoons olive oil divided
1 1/2 teaspoons salt divided
1/4 teaspoon black pepper divided
4 cups matzo 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 teaspoons ground cinnamon
2 tablespoons brown sugar
1/2 cup dried cranberries
1/2 cup dried apricots — diced
2 cups chicken stock
1 large egg

Instructions

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.