How to Make Andouille Sweet Potato Stuffing by Ted Allen
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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.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium onions, finely chopped (about 2 ½ cups)
- 1 cup finely diced celery
- 1 large or 2 small peeled sweet potatoes, cut into small dice (about 2 ½ cups)
- 9 ounces low-fat chicken andouille sausage, diced
- 4 ounces low-fat turkey bacon, diced
- 3 cloves garlic, minced
- 25 slices slightly stale white or whole wheat bread, diced
- 4 cups low-sodium chicken broth, plus more if stuffing is too dry
- ¼ cup chopped parsley
- 3 eggs
- 1 to 1 ½ teaspoons ground black pepper
- 1 teaspoon thyme leaves
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.