Sweet Potato Stuffing with Bacon and Thyme

Ingredients for Sweet Potato Stuffing with Bacon and Thyme

• 2400ml 1-inch cubes sourdough baguette with crust (from about 1 1/2 one-pound baguettes)

• 450g thick-cut bacon slices, cut into 1/2-inch pieces

• 2 tablespoons (1/4 stick) butter

• 1475g 3/4-inch cubes peeled redskinned sweet potatoes (yams

• about 1.2kg )

• 600g 1/2-inch onion pieces (from about 2 large onions)

• 725ml 1/2- to 3/4-inch celery pieces

• 1 1/2 tablespoons chopped fresh thyme

• 1 1/4 teaspoons (or more) coarse kosher salt

• 325ml fresh orange juice

• 3 large eggs

• 325ml low-salt chicken broth

How to make Sweet Potato Stuffing with Bacon and Thyme

Position rack in centre of oven; preheat to 177°C. Spread bread cubes in single layer on large baking sheet; bake until almost firm to touch, about 10 minutes. Cool. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.

Place bread cubes in extra-large bowl. Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.

Pour off and discard all but 45ml bacon drippings from pot; place pot over medium-high heat. Add butter, then sweet potatoes, onions, celery, thyme, and 1 1/4 teaspoons coarse salt to pot. Sauté until onions are slightly soft but not brown, 6 to 8 minutes. Add orange juice and bring to boil; cook until sweet potatoes are almost tender and juice is almost absorbed, about 5 minutes. Add bacon and sweet potato mixture to bowl with bread cubes. Season with more salt and freshly ground black pepper. Cool slightly. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Preheat oven to 177°C. Butter 15 x 10 x 2- inch glass baking dish. Whisk eggs and 325ml chicken broth in medium bowl to blend; add to stuffing and toss to combine. Transfer to prepared baking dish.

Bake stuffing uncovered until top is lightly browned and crisp around edges, 50 minutes to 1 hour.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.