Mixed Mushroom And Sweet Potato Stuffing
Published November 18, 2003
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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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 ½ 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
Nutritional analysis per serving (6 to 8 servings)
42 grams carbs; 115 milligrams cholesterol; 516 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 17 grams saturated fat; 35 grams fat; 6 grams fiber; 745 milligrams sodium; 11 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This is delicious. Use a good quality sourdough and added some garlic salt to sautéed mushrooms. The flavor blend of sweet potato and sourdough with the mushrooms is perfect.
This is delicious. I used a good quality sourdough and the balance with the sweet potatoes goes perfectly. I added some garlic salt with sautéing the mushrooms. Wow
This stuffing is amazing. Has become a family favorite