This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Playing How to Make Andouille Sweet Potato Stuffing by Ted Allen

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.

Are you hosting Friendsgiving or Thanksgiving? Try Ted's Cranberry-Apple Relish, too!

Ingredients

  • 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

Yield

Serves: 15

Preparation

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.
 

More Info