MIXED MUSHROOM AND SWEET POTATO STUFFING

Mixed Mushroom And Sweet Potato Stuffing image

Provided by Amanda Hesser

Time 45m

Yield 6 - 8 servings

Number Of Ingredients 15

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Ingredients

4 medium sweet potatoes or yams, peeled and in large dice (4 cups)
2 tablespoons extra virgin olive oil
2 tablespoons chopped sage leaves
Salt and pepper
2 tablespoons grape seed oil
1 pound mixed wild mushrooms (shiitake, portobello or cremini) (4 cups), cleaned, stemmed and in large dice
1 small red onion, finely chopped (1 cup)
2 sprigs thyme, plus 1 tablespoon minced thyme
8 tablespoons butter
2 eggs, lightly beaten
1 to 1 1/2 cups heavy cream
2 to 3 cups chicken broth
8 cups day-old sourdough bread, in large dice (one 2-pound round loaf, trimmed of crust)
1 tablespoon rosemary, chopped fine
2 tablespoons chopped parsley

Steps:

Adjust oven rack to middle position and heat oven to 350 degrees. In roasting pan, place sweet potatoes, olive oil and 1 tablespoon sage leaves , sprinkle with salt and pepper and toss to combine. Roast until golden brown and tender, tossing occasionally, 20 to 30 minutes. Remove from oven and set aside.
In a large skillet, heat grapeseed oil over medium-high heat. Saute mushrooms and red onions with thyme sprigs, stirring frequently, until mushrooms are caramelized, about 7 minutes. Remove from heat, stir 4 tablespoons butter into hot mushrooms and discard thyme. Set mushrooms aside.
Use remaining butter to coat a 3-quart baking dish. In a large mixing bowl, whisk eggs, one cup cream and 2 cups chicken broth together. Add bread and stir until coated evenly. Fold in sweet potatoes, mushroom mixture and remaining herbs. If bread cubes seem dry, add more cream and chicken broth. Season with salt and pepper. Spoon stuffing into baking dish and bake until golden brown and cooked through, about 45 minutes.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 15 grams, Carbohydrate 42 grams, Fat 35 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 745 milligrams, Sugar 8 grams, TransFat 0 grams

*** Explore more Mixed Mushroom And Sweet Potato Stuffing Recipes »

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Tisa Moni

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This stuffing is a great way to use up leftover sweet potatoes. It's also a great way to get your kids to eat their vegetables.

Kaidence Starr

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I made this stuffing for a potluck and it was a huge success! Everyone raved about how delicious it was.

Sabita Kandel

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This stuffing is a must-try for any mushroom lover. The combination of mushrooms and sweet potatoes is simply divine.

Francis Kirumira

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I've tried other stuffing recipes before, but this one is my favorite. It's the perfect balance of flavors and textures.

Jorge Flores

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This stuffing is easy to make and it's always a hit with my family and friends.

Asif Bubli

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I followed the recipe exactly and the stuffing turned out great! It was moist and flavorful. I highly recommend this recipe.

Jenny Bowden

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This stuffing is delicious! I especially love the crispy sweet potato topping. It's a great way to use up leftover sweet potatoes.

Baselst Tamrat

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I've made this stuffing several times now and it's always a crowd-pleaser. It's so easy to make and it always turns out perfectly.

Onyinyi Godwin

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This stuffing was a hit at our Thanksgiving dinner! Everyone loved the unique flavor and texture. It's definitely a keeper.

Isatou Camara

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Wow! This stuffing is amazing! The combination of sweet potatoes and mushrooms is divine, and the herbs and spices give it a wonderful flavor. I will definitely be making this again.

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