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1
Preheat oven to 350F.
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2
Arrange corn bread on rimmed baking sheet.
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3
Bake until slightly toasted, stirring occasionally, about 40 minutes.
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4
(Corn bread can be prepared 1 day ahead.
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5
Cover and store at room temperature.)
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6
Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes.
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7
Using slotted spoon, transfer bacon to bowl.
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8
Reserve 6 tablespoons drippings in pot (discard any remaining drippings).
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9
Add sweet potatoes, onion and thyme to same pot.
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10
Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes.
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11
Add greens.
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12
Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
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13
Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend.
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14
Mix in sweet potato mixture, pecans and bacon.
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15
Stir in corn bread.
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16
Mix eggs into stuffing.
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17
Loosely fill main cavity with stuffing.
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18
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
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19
Generously butter glass baking dish.
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20
Spoon remaining stuffing into prepared dish.
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21
Cover with buttered foil, buttered side down.
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22
Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes.
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23
Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
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24
Preheat oven to 350F.
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25
Generously butter 15 x 10 x 2-inch .
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26
Add enough broth to stuffing to moisten (about 3/4 to 1 cup).
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27
Transfer stuffing to prepared dish.
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28
Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes.
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29
Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
