Thanksgiving Sides: Sage and Pecan Sweet Potatoes and Apple and Cranberry Stuffing

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Time again for the holiday of togetherness and stuffing one's face… the holiday of Pilgrims, Puritans, and pardoning fair fowl. These sides are perfect for your turkey day celebration. One is a stuffing of bread chunks, apples, and sage, the perfect combination of savory and sweet. Buttered and honey-ed sweet potatoes, backed to perfection, will be the hit of your Thanksgiving table. Stop searching the web for recipes you can't really trust… Home Chef has you covered.

In Your Box (serves 6)

  • 1 fl. oz. Honey
  • 1 Sage Sprig
  • Info
    1 oz. Butter
  • 1 oz. Dried Cranberries
  • Info
    1 oz. Pecans
  • 4 tsp. Mirepoix Base
  • 36 oz. Sweet Potato
  • 1 Fuji Apple
  • 1 Yellow Onion
  • Info
    2 Ciabatta Buns

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    394
  • Carbohydrates
    65g
  • Fat
    13g
  • Protein
    6g
  • Sodium
    426mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Oven-Safe Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut ciabatta buns into a small dice. Trim sweet potato and quarter. Cut quarters into ½" pieces. Peel apple, quarter, and remove core. Cut into ½" dice. Halve and peel onion. Cut halves into ½" dice. Coarsely chop cranberries. Coarsely chop pecans. Stem and mince sage.

  • 2

    Cook the Sweet Potatoes

    Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sweet potatoes to hot pan and stir occasionally until lightly browned, 3-5 minutes. Stir in pecans, butter, honey, ¼ tsp. salt, and a pinch of pepper. Remove from burner. Transfer sweet potatoes and pecans to prepared baking sheet and spread into a single layer. Roast in hot oven until tender, 12-14 minutes.
    Wipe pan clean and reserve. While sweet potatoes roast, start stuffing.

  • 3

    Start the Stuffing

    Return pan used to sear potatoes to medium heat and add 1 Tbsp. olive oil. Add diced ciabatta to hot pan and stir occasionally until golden brown, 3-5 minutes. Remove bread chunks to a plate. Wipe pan clean and reserve.

  • 4

    Finish the Stuffing

    Return pan used to brown bread chunks to medium-high heat and add 1 tsp. olive oil. Add apples, onions, cranberries, and sage to hot pan. Stir occasionally until lightly browned, 2-3 minutes. Add diced ciabatta, 1 cup water, and mirepoix base. Stir constantly until liquid is almost completely evaporated, 1-2 minutes. Place pan in hot oven and bake until bread is lightly crisp, 8-10 minutes.

  • 5

    Finish the Dish

    Transfer sides to serving dishes, and serve family-style with the main dish of your choice. Bon appétit!

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