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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.



  • 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


  1. Preheat the oven to 350°F or Gas Mark four.
  2. 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.
  3. Stir in the sweet potatoes and maple syrup, and cook for a further three minutes.
  4.  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.
  5. 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.