Gluten-Free Sweet Potato & Cranberry Stuffing
Heat oven to 375°F. Spray at 9 x 13-inches. baking dish with cooking spray.
Heat a large frypan over medium-high. Add sausage meat and cook, breaking up meat, until browned, about 7 minutes. Remove to a plate and set aside. Add cranberries, onion and thyme to frypan and cook until onions soften, about 2 minutes. Stir in vinegar, Dijon mustard and brown sugar, cooking until almost absorbed. Add broth, sweet potatoes and reserved sausage, tossing to combine.
Spoon into prepared pan. Cover with foil and bake until sweet potatoes are tender, about 50 minutes, stirring and leaving uncovered after 25 minutes. Sprinkle with walnuts.
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Last updated: December 30th, 2020
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