Name: Sweet Potato Stuffing with Bacon and Thyme
Yield: 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 red-skinned 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

Skip to main content

Image may contain Plant Food Stuffing and Vegetable

Recipe notes

Back to top