Curried Sweet Potato Stuffing

Ingredients

• 1 stick (½ cup) Imperfect Foods Unsalted Butter, cubed
• 8 cups roughly diced or torn stale crusty bread*, such as a baguette or a country loaf
• 2 medium leeks, halved and thinly sliced, white and pale green parts only
• 2 celery stalks, thinly sliced
• 3 medium carrots, cut into ¼ inch cubes
• 1 ½ packages of Imperfect Foods Sweet Potato Cubes (or 1 ½ lbs sweet potatoes, peeled and cut into ½ – inch cubes)
• 1 small head cauliflower, cut into ½-inch floret and stem pieces
• 5 garlic cloves, minced
• 1 tsp turmeric
• ½ tsp cayenne pepper
• 1 tbsp garam masala
• 1 tsp curry powder
• 1 ½ tsp kosher salt
• ¼ tsp black pepper
• 1 ½ cups vegetable or chicken broth
• Parsley, for garnish

Directions

1. Preheat oven to 425℉. Grease a shallow 3-quart baking dish (13×9 inches).
2. Heat a large skillet over medium heat and add butter. Heat the butter until foam disappears. Add leeks, celery, carrots, and sweet potatoes. Cook, stirring occasionally, until veggies are softened, about 7-8 minutes. Add cauliflower and cook, stirring occasionally, until tender, about 7-8 minutes. Add garlic, turmeric, cayenne pepper, garam masala, curry powder, salt, and pepper and cook, stirring, for 2 minutes.
3. Transfer cooked veggies to a large bowl and toss with cut bread. Add broth and toss to coat evenly.
4. Spread stuffing in the prepared baking dish and cover tightly with greased foil. Bake for 20 minutes. Remove foil and bake until the top is browned, about 10 minutes more. Garnish with parsley, if desired.

Recipe Notes and Variations

• *If you don’t have stale bread, roughly dice a crusty loaf of bread and bake in the oven at 350℉ for 20-25 minutes to dry it out.
• If you loved this recipe for Curried Sweet Potato Stuffing, you’ll love our Easy Mac and Cheese Muffins with Crispy Onions.