Sweet Potato, Bacon & Pecan Stuffing
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.
