Shelly's Recipe

SWEET POTATO STUFFING WITH BACON AND THYME

Category: Dressing and Stuffing

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
4 1/2 tsp of olive oil
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 tbsp chopped fresh thyme
1 1/4 tsp (or more) coarse kosher salt
1 1/3 cups fresh orange juice
3 large eggs
1 1/3 cups low-salt chicken broth

Position rack in center of oven, preheat to 350 degrees. 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 3 tbsp bacon drippings from pot, place pot over medium-high heat. Add olive oil, then sweet potatoes, onions, celery, thyme, and 1 1/4 tsp coarse salt to pot. Saute 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 350 degrees. Butter 15x10x2-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. Bake stuffing uncovered until top is lightly browned and crisp around edges, 50 minutes to 1 hour. Serves 16