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Sweet Potato and Bread Stuffing Recipe

Thanksgiving is nearly upon us!  Starting this week and heading into next week, we’ll be featuring a recipe per day on our Instagram.  The recipes are variations off the traditional approach to some of the classic dishes, but just as equally satisfying.  So check them out and maybe you’ll find some inspiration!

This is my new favorite stuffing recipe that can be baked both inside the turkey or as a stand alone side in a casserole dish.  The use of bacon and blue cheese heighten the rich, savory qualities of the stuffing, and the addition of sage keeps the dish both herbaceous and fresh.

Sweet potato stuffing recipe

Adapted from Food52

Serves 6-8


  • cups Ciabatta or Levain bread, cubed into 1 inch pieces
  • 14 sage leaves, divided into 4 and 10, chopped
  • tablespoons rosemary
  • garlic cloves, pressed
  • tablespoons olive oil
  • 2 shallots, diced
  • cups sweet potato, small dice (about 1 large potato)
  • cups shiitake mushrooms (or your favorite mix), sliced
  • cup thick cut bacon, small dice
  • 6 oz blue cheese
  • 2 – 2.5cups chicken or turkey stock (or broth)
  • egg
  • tablespoons melted fat – butter, schmaltz, or turkey drippings
  • Salt & pepper

Preheat the oven to 375 degrees.

Toss the bread cubes with 4 sages leaves, rosemary, garlic, olive oil, salt, and pepper. Spread on baking sheet and bake until golden and toasty. Remove from oven and put in large bowl or container.

In a large pan, saute the bacon until golden and crispy. Remove bacon with a slotted spoon to the bowl with the bread.

Next, saute the mushrooms in the bacon fat (adding a little olive oil if necessary) and add salt and pepper to taste. Remove to bowl with bread.

Next, add some olive oil as the mushrooms most definitely sucked up all the fat. Saute the shallotsB until soft and golden and add salt and pepper to taste. Add to the bowl with the bread.

Lastly, saute the sweet potato (adding oil as necessary) and salt and pepper to taste. You don’t need to cook the potato through as it will cook in the oven but I like to get a little color on it.

Whisk 2 cups of stock or broth with the egg and salt and pepper. Pour into the bowl of bread, etc., add the remaining sage, 2 TB of the fat, and toss throughly until evenly moistened. You may need to add up to an additional 1/2 cup of stock but don’t overdo it. You have been seasoning all along but you may want to taste for seasoning and adjust the salt and pepper.

Pour into a baking dish — a 9 x 13 or an oval gratin pan. Crumble with blue cheese. Cover and refrigerate for at least an hour. This allows the bread to really absorb the stock and makes for a moist interior and crunchy top.

Bake covered for 30 minutes. Remove foil, brush top with remaining 2 TB fat , and bake for 15 more minutes. Broil the top for the last few minutes so the top gets nice and crispy but be sure to watch it carefully.

Sweet potato stuffing with mushrooms, bacon, sage, and blue cheese

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