This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with this one for Sage Turkey Stuffing with Cinnamon Sweet Potatoes. After cooking that, you will be part-way toward two other meals in the stack, Stuffed Delicata Squash and Black Friday Brunch.

Preheat oven to 375°.

Spread sweet potatoes out on a large baking sheet. Drizzle potatoes with 1/4 cup olive oil, honey, cinnamon and a teaspoon of salt. Toss potatoes, then spread them out in one flat layer.

Add 3 tablespoons olive oil/butter to a cast-iron or other large skillet over medium heat. Saute diced onion, celery and mushrooms in the pan for about 5 minutes then spread vegetables in the bottom of a 9- x 13-inch casserole dish, omitting any liquid that was released when cooking.

Brown ground turkey in the same skillet, adding vinegar, minced garlic, salt and pepper while it cooks. Once meat has browned, add it to the casserole dish. Pour cranberries, apples, pecans, sage, thyme and rosemary over the meat.

In a small bowl, beat eggs. Whisk in broth and flour. Pour egg mixture over the stuffing ingredients in the casserole dish and toss until combined.

Cover stuffing with foil. Bake stuffing along with sweet potatoes until eggs are set and potatoes are tender, about 35 minutes. Remove aluminum foil and continue baking until top is golden brown, an additional 5 to 10 minutes. Let stuffing sit for 3 to 5 minutes before serving. Before serving, toss sweet potatoes in the oil left in the pan.

Serve stuffing over or alongside roasted sweet potatoes.

If cooking the stack of 3 meals, store remaining sweet potatoes and stuffing for later use.

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Amy shops for organic food locally at Native Sun Jax!

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