Sweet Potato Stuffing with Bacon and Thyme

Ingredients

• 10 cups crusty baguette with crust (from 1 1/2 one-pound baguettes)
• 2 tablespoons butter ()
• 3 cups celery 
• 1.3 teaspoons kosher salt ()
• 3 large eggs 
• 1.5 tablespoons thyme sprigs fresh chopped
• 1.3 cups chicken broth 
• 4 cups onion (from 2 large onions)
• 1.3 cups orange juice fresh
• 6.5 cups sweet potatoes and into peeled (yams;)
• 1 pound bacon thick-cut cut into 1/2-inch pieces

Equipment

• bowl
• baking sheet
• paper towels
• oven
• whisk
• pot
• baking pan
• slotted spoon
• glass baking pan

Directions

1. Position rack in center of oven; preheat to350°F.
2. Spread bread cubes in single layer onlarge baking sheet; bake until almost firmto touch, about 10 minutes. Cool. DO AHEAD: Can be made 1 day ahead. Store in airtightcontainer at room temperature.
3. Place bread cubes in extra-large bowl.Cook bacon in heavy large pot over mediumheat until crisp. Using slotted spoon,transfer bacon to paper towels to drain.
4. Pour off and discard all but 3 tablespoonsbacon drippings from pot; place pot overmedium-high heat.
5. Add butter, then sweetpotatoes, onions, celery, thyme, and 1 1/4teaspoons coarse salt to pot. Sauté until onionsare slightly soft but not brown, 6 to 8 minutes.
6. Add orange juice and bring to boil; cook untilsweet potatoes are almost tender and juice isalmost absorbed, about 5 minutes.
7. Add baconand sweet potato mixture to bowl with breadcubes. Season with more salt and freshlyground black pepper. Cool slightly. DO AHEAD: Can be made 1 day ahead. Cover; chill.
8. Preheat oven to 350°F. Butter 15 x 10 x 2-inch glass baking dish.
9. Whisk eggs and1 1/3 cups chicken broth in medium bowl toblend; add to stuffing and toss to combine.
10. Transfer to prepared baking dish.
11. Bake stuffing uncovered until top islightly browned and crisp around edges,50 minutes to 1 hour.
12. Bon Appétit