Name: Sweet Potato Stuffing with Bacon and Thyme
Yield: Makes 16 servings
Ingredients: 10 cups 1-inch cubes sourdough baguette with crust (from about 1 1/2 one-pound baguettes); 1 pound thick-cut bacon slices, cut into 1/2-inch pieces; 2 tablespoons (1/4 stick) butter; 6 1/2 cups 3/4-inch cubes peeled redskinned sweet potatoes (yams; about 2 3/4 pounds); 4 cups 1/2-inch onion pieces (from about 2 large onions); 3 cups 1/2- to 3/4-inch celery pieces; 1 1/2 tablespoons chopped fresh thyme; 1 1/4 teaspoons (or more) coarse kosher salt; 1 1/3 cups fresh orange juice; 3 large eggs; 1 1/3 cups low-salt chicken broth

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Sweet Potato Stuffing with Bacon and ThymeElinor Carucci

Pair with the Clementine-Salted Turkey with Redeye Gravy .

Recipe information

Yield
Makes 16 servings

Ingredients

10 cups 1-inch cubes sourdough baguette with crust (from about 1 1/2 one-pound baguettes)

1 pound thick-cut bacon slices, cut into 1/2-inch pieces

2 tablespoons (1/4 stick) butter

6 1/2 cups 3/4-inch cubes peeled redskinned sweet potatoes (yams; about 2 3/4 pounds)

4 cups 1/2-inch onion pieces (from about 2 large onions)

3 cups 1/2- to 3/4-inch celery pieces

1 1/2 tablespoons chopped fresh thyme

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

1 1/3 cups fresh orange juice

3 large eggs

1 1/3 cups low-salt chicken broth

Preparation

Step 1
Position rack in center of oven; preheat to 350°F. 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.
Step 2
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.
Step 3
Pour off and discard all but 3 tablespoons 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.
Step 4
Preheat oven to 350°F. Butter 15 x 10 x 2- inch glass baking dish. Whisk eggs and 1 1/3 cups chicken broth in medium bowl to blend; add to stuffing and toss to combine. Transfer to prepared baking dish.
Step 5
Bake stuffing uncovered until top is lightly browned and crisp around edges, 50 minutes to 1 hour.

Nutrition Per Serving

Per serving: 255.8 kcal calories

24.1 % calories from fat

6.8 g fat

2.5 g saturated fat

54.2 mg cholesterol

37.7 g carbohydrates

3.3 g dietary fiber

8.3 g total sugars

34.5 g net carbohydrates

10.2 g protein

#### Nutritional analysis provided by Bon Appétit

TagsStuffing Sweet Potato Potato Root Vegetable Vegetable Bacon Cured Meat Meat Red Skin Potato Onion Thyme Herbs & Spices Side Dinner Nut Free Oven Bake Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Per Serving

Recipe notes