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Sweet potatoes and andouille sausage give this stuffing from Ted Allen, host of Food Network’s "Chopped," a hint of sweetness and a hint of spice. One of Ted’s favorite Thanksgiving recipes, it’s easy to prepare, easy to transport and easy to serve!
Pro Tip: To keep the stuffing warm, cover it tightly with foil, then wrap it in a towel.
Preheat oven to 350˚F. Melt butter and heat olive oil in a large pan over medium heat. Add onions, celery and sweet potato and cook until onion is soft and translucent, about 5 minutes. Add sausage and turkey bacon and cook 3 to 4 minutes. Add garlic and cook for 2 minutes more. Remove from heat and let cool.
Combine sweet potato mixture and bread.
In a separate bowl, whisk together chicken broth, parsley, eggs, black pepper, and thyme. Gently combine with the sweet potato-bread mixture so as to avoid breaking up the bread.
Spoon into a 9-by-13-inch baking dish and bake until stuffing reaches 165˚F on an instant-read thermometer, 45 to 60 minutes.