Sweet Potato, Bacon & Pecan Stuffing

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Serves 8

INGREDIENTS:

50g/3tbs salted butter

1 small onion, finely diced

2 stalks celery, finely diced

2 cloves of garlic, crushed

2 tsp fresh thyme, finely chopped

800g/1¾ cups sweet potatoes, peeled and diced

2 tbs maple syrup

300g/2¾ cups breadcrumbs

100ml/½ cup of chicken or turkey stock

50g/½ cup dried cranberries

Sea salt and freshly ground black pepper

For the topping

60g/½ cup sliced smoked bacon

60g/½ cup chopped pecans

METHOD:

1. Preheat your oven 180°C/350°F or Gas Mark 4. Place a saucepan over a medium heat and add butter and melt. Stir in the bacon and cook for 2 minutes then add the onions, celery and garlic and cook for another 3 minutes. Stir in the sweet potatoes and maple syrup, and cook for 2-3 minutes more.

2. Add the breadcrumbs to a roasting dish, followed by the pecans, dried cranberries, chicken or turkey stock and fresh thyme leaves, and season with sea salt and freshly ground black pepper.

3. Transfer all the other ingredients from the saucepan to the roasting dish and mix until all the ingredients are combined. Then put the roasting dish in the preheated oven for 30 minutes. 


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