Sweet Potato And Roasted Mushroom Stuffing

Sweet Potato And Roasted Mushroom Stuffing
Sweet Potato And Roasted Mushroom Stuffing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    pound crimini mushrooms halved

  • 2

    tablespoons olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    cups cubed (1") peeled yams - (abt 2 1/4 lbs) (red-skinned sweet potatoes)

  • 2

    tablespoons butter - (1/4 stick)

  • 1

    cup diced red onion

  • 3/4

    cup diced celery

  • 3

    large garlic cloves minced

  • 2

    teaspoons chopped fresh thyme

  • 2

    small bay leaves

  • 5

    green onions coarsely chopped

  • 6

    cups cubed (1") French bread with crusts (from a 1-lb loaf)

  • 3/4

    cup orange juice

  • 3/4

    cup whole milk

  • 3/4

    cup low-salt chicken broth

  • 3

    large eggs beaten to blend

Directions

Preheat oven to 450 degrees. Toss mushrooms and oil in medium bowl to coat; sprinkle with salt and pepper. Turn mushrooms out onto baking sheet and roast until golden, about 20 minutes; transfer to large bowl. Cook potatoes in large saucepan of boiling salted water until just tender, about 6 minutes. Drain potatoes; add to mushrooms. Melt butter in heavy large skillet over medium heat. Add red onion and next 4 ingredients. Sauté 8 minutes. Add green onions; sauté 2 minutes. Discard bay leaves. Add mixture to mushrooms. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.) Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch glass baking dish. Mix bread into vegetable mixture. Whisk juice, milk, and broth in medium bowl to blend; mix into stuffing. Season stuffing with salt and pepper; stir in eggs. Transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes. This recipe yields 8 to 10 servings.

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