Sweet Potato Stuffing with Bacon and Thyme

Name: Sweet Potato Stuffing with Bacon and Thyme
Total time: 1 h 43 min
Yield: 12 servings
Ingredients: 10 cups sourdough baguette; 1 pound thick-cut bacon; 2 tablespoons butter; 6½ cups sweet potatoes; 4 cups onions; 3 cups celery; 1½ tablespoons fresh thyme; 1¼ teaspoons coarse kosher salt; 1⅓ cups fresh orange juice; 3 large eggs; 1⅓ cups low-salt chicken broth

A hearty and flavorful stuffing combining crusty sourdough bread with sweet potatoes, crispy bacon, and fresh thyme. This savory side dish features a delicious blend of textures and is brightened with fresh orange juice.

12 servings

1 hr 43 min

Published October 4, 2025

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Ingredients

•10 cups sourdough baguette
•1 pound thick-cut bacon
•2 tablespoons butter
•6½ cups sweet potatoes
•4 cups onions
•3 cups celery
•1½ tablespoons fresh thyme
•1¼ teaspoons coarse kosher salt
•1⅓ cups fresh orange juice
•3 large eggs
•1⅓ cups low-salt chicken broth

Cooking Instructions

1.
Position rack in center of oven; preheat to 350°F. 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.
10 min
2.
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.
15 min
3.
Pour off and discard all but 3 tablespoons bacon drippings from pot; place pot over medium-high heat. Add butter, then sweet potatoes, onions, celery, thyme, and 1 1/4 teaspoons coarse salt to pot. Sauté 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.
13 min
4.
Preheat oven to 350°F. Butter 15 x 10 x 2- 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.
10 min
5.
Bake stuffing uncovered until top is lightly browned and crisp around edges, 50 minutes to 1 hour.
55 min

Cooking Instructions

Position rack in center of oven; preheat to 350°F. 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.

10 min

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.

15 min

Pour off and discard all but 3 tablespoons bacon drippings from pot; place pot over medium-high heat. Add butter, then sweet potatoes, onions, celery, thyme, and 1 1/4 teaspoons coarse salt to pot. Sauté 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.

13 min

Preheat oven to 350°F. Butter 15 x 10 x 2- 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.

10 min

Bake stuffing uncovered until top is lightly browned and crisp around edges, 50 minutes to 1 hour.

55 min