Clodagh’s sweet potato, pancetta, and pecan stuffing
You can't have a Thanksgiving dinner without stuffing! Try something new by creating this fall friendly stuffing recipe from none other than Chef Clodagh McKenna.
SERVES
4
TO
6
Ingredients
- 3 tablespoons salted butter
- ¼ cup of pancetta
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 2 cloves of garlic, crushed
- 4 cups of sweet potatoes, peeled and diced
- 2 tablespoons maple syrup
- 3 ½ cups breadcrumbs
- ½ cup chopped pecans
- 1/3 cup dried cranberries
- ½ cup of chicken or turkey stock
- 2 teaspoons fresh thyme, finely chopped
- Sea salt and freshly ground black pepper
Directions
- Preheat the oven to 350°F or Gas Mark four.
- Place a saucepan over a medium heat and add butter and melt. Stir in the pancetta and cook for two minutes then add the onion, celery and garlic and cook for another three minutes.
- Stir in the sweet potatoes and maple syrup, and cook for a further three minutes.
- 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.
- 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 pre-heated oven for 30 minutes.
