Mixed Mushroom And Sweet Potato Stuffing Recipe

Name: Mixed Mushroom And Sweet Potato Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Adjust oven rack to middle position and heat oven to 350 degrees.
2
In roasting pan, place sweet potatoes, olive oil and 1 tablespoon sage leaves , sprinkle with salt and pepper and toss to combine.
3
Roast until golden brown and tender, tossing occasionally, 20 to 30 minutes.
4
Remove from oven and set aside.
5
In a large skillet, heat grapeseed oil over medium-high heat.
6
Saute mushrooms and red onions with thyme sprigs, stirring frequently, until mushrooms are caramelized, about 7 minutes.
7
Remove from heat, stir 4 tablespoons butter into hot mushrooms and discard thyme.
8
Set mushrooms aside.
9
Use remaining butter to coat a 3-quart baking dish.
10
In a large mixing bowl, whisk eggs, one cup cream and 2 cups chicken broth together.
11
Add bread and stir until coated evenly.
12
Fold in sweet potatoes, mushroom mixture and remaining herbs.
13
If bread cubes seem dry, add more cream and chicken broth.
14
Season with salt and pepper.
15
Spoon stuffing into baking dish and bake until golden brown and cooked through, about 45 minutes.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Mixed Mushroom And Sweet Potato Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Mushroom And Sweet Potato Stuffing

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