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!

  • 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
Serves: 15

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.

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