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Blackeye Pea and Sweet Potato Stuffing Recipe Image

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Blackeye Pea & Sweet Potato Stuffing

A fun and delicious twist on the traditional stuffing side dish! Our Blackeye Pea & Sweet Potato Stuffing is both savory and sweet, and is ready in under an hour.

Prep Time:

20 minutes

Cook Time:

55 Minutes

Servings:

8-10

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 can Glory Foods 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

Steps to Prepare:

  1. Heat oven to 400°F.
  2. Melt butter and olive oil in a large (high sided) skillet. Add onion and celery; sauté for 5 minutes, stirring occasionally. Remove from heat and stir in parsley, white pepper, Glory Foods Blackeye Peas, and Bruce’s Yams Sweet Potatoes in Syrup.
  3. 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.
  4. Transfer to a 3 quart (9″x12″) buttered oven-proof casserole dish and smooth out.
  5. 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.
  6. *For a vegetarian version, use vegetable broth in place of chicken broth.
Blackeye Pea and Sweet Potato Stuffing Recipe Image

Blackeye Pea & Sweet Potato Stuffing

A fun and delicious twist on the traditional stuffing side dish! Our Blackeye Pea & Sweet Potato Stuffing is both savory and sweet, and is ready in under an hour.

Prep Time:

20 minutes

Cook Time:

55 Minutes

Servings:

8-10

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 can Glory Foods 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

Steps to Prepare:

  1. Heat oven to 400°F.
  2. Melt butter and olive oil in a large (high sided) skillet. Add onion and celery; sauté for 5 minutes, stirring occasionally. Remove from heat and stir in parsley, white pepper, Glory Foods Blackeye Peas, and Bruce’s Yams Sweet Potatoes in Syrup.
  3. 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.
  4. Transfer to a 3 quart (9″x12″) buttered oven-proof casserole dish and smooth out.
  5. 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.
  6. *For a vegetarian version, use vegetable broth in place of chicken broth.

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Bruce's Holiday Cookbooks

Our yams have been a staple ingredient in holiday recipes for years. We’ve compiled some of our favorite Holiday Recipes from Bruce’s Yams and our sister brand, Glory Foods, into Holiday Cookbooks you can download FOR FREE!

Bruce's Holiday Cookbooks

Our yams have been a staple ingredient in holiday recipes for years. We’ve compiled some of our favorite Holiday Recipes from Bruce’s Yams and our sister brand, Glory Foods, into Holiday Cookbooks you can download FOR FREE!