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Blackeye Pea & Sweet Potato Stuffing

Blackeye Pea & Sweet Potato Stuffing

Servings: 9-12



  • 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. 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.
  3. Transfer to a 3 quart (9”x12”) buttered oven-proof casserole dish and smooth out.
  4. Melt remaining butter and drizzle over casserole then sprinkle with salt.
  5. Bake for 30 minutes, then reduce heat to 350°F, and bake an additional 25 minutes.

*For a vegetarian version, use vegetable broth in place of chicken broth.

Submitted by: Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: