Sweet Potato & Sourdough Stuffing

This sweet potato and sourdough stuffing is the perfect up-leveled side for Thanksgiving. It’s packed with flavor but surprisingly easy to make—no need to prep bread or fuss over aromatics and seasonings.

Ingredients

• 4 tbsp butter, divided
• 1/2 medium onion, sliced
• 2 medium carrots, sliced
• 1 medium sweet potato, peeled and chopped
• 2 cups vegetable broth
• 1 package Kooshy's sourdough stuffing

Dressing 

• 1 stick pack After Noon Umami Mami dressing blend, divided
• 3 tbsp olive oil
• 2 tbsp vinegar 

Instructions

1. In a medium skillet, melt 4 tbsp butter over medium heat. Add sliced onion and carrots and sauté until soft, about 5–7 minutes.
2. Meanwhile, boil the chopped sweet potato in a small pot until slightly softened, about 5–8 minutes. Drain and add the sweet potato to the onion and carrot mixture.
3. Pour 2 cups of vegetable broth into the skillet with the vegetables and bring to a boil. Stir in Kooshy’s sourdough stuffing until well combined.
4. Preheat your oven to 350°F (175°C) and grease a baking dish. Spoon the stuffing mixture evenly into the dish.
5. In a small bowl, mix 4 tbsp softened butter with 1/3 stick pack of After Noon Umami Mami dressing starter until smooth. Dollop the butter mixture evenly on top of the stuffing.
6. Combine the remaining portion of the stick pack with 3 tbsp olive oil and 2 tbsp vinegar in a shaker or small jar. Shake to combine and pour over the top of the stuffing.
7. Place the stuffing in the preheated oven and bake for 30–35 minutes, until heated through and lightly golden on top.
8. Remove from the oven and serve warm as a flavorful, umami-packed side dish.