Andouille Sweet Potato Stuffing

  • Servings: 15
  • Provided by:

    Ingredients Print Recipe

  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 2 medium onions, finely chopped (about 2 ½
  • cups)
  • 1 cup finely diced celery
  • 1 large or 2 small peeled sweet potatoes, cut into small dice (about 2 ½
  • cups)
  • 4 oz. low-fat turkey bacon, diced
  • 9 oz. low-fat chicken andouille sausage, diced
  • 3 cloves garlic, minced
  • 25 slices slightly stale white or whole wheat bread, diced
  • 4 cups low sodium chicken broth plus additional broth if stuffing is too dry
  • 1/4 cup chopped parsley
  • 1 cup egg substitute
  • 1-1/2 teaspoons ground black pepper
  • 1 teaspoon thyme leaf


1. Melt the butter and heat olive oil in a large sauté pan over medium heat. Add the onions, celery, and sweet potato and sauté until the onion is soft and translucent, about 5 minutes.

2. Add the sausage and turkey bacon and continue cooking for an additional 3-4 minutes. Add the garlic and cook for 2 more minutes. Remove from heat and let cool down.

3. Preheat oven to 350?F.

4. Combine the onion/sausage/sweet potato mixture and diced bread.

5. In a separate bowl, whisk together chicken broth, parsley, egg substitute, black pepper, and thyme.

6. Gently combine the egg mixture with the bread mixture so as to avoid breaking up the bread.

7. Spoon stuffing into a 13 X 9 baking dish and bake until the stuffing reaches 165?F using an instant read thermometer, approximately 45-60 minutes.

Nutritional Analysis: Cal: 251, T.Fat: 8gm, Sat F: 2gm, Chol: 20mg, Sod.: 605mg, T.Carb: 31gm, Fib: 5gm, Pro: 15gm

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