Sweet Potato And Roasted Mushroom Stuffing
By á-170456
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
Details
Servings 8
Preparation
Step 1
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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