Sweet Potato Stuffing With Bacon And Thyme Recipes

SWEET POTATO STUFFING

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.

SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
• Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
• Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
• Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
• Transfer the sweet potato mixture to a 9-inch square glass baking dish.
• Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
• Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
• Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
• Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
• Enjoy!

SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON

Steps:

• Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
• Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
• Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.