Sweet Potato and Roasted Mushroom Stuffing Recipe

Name: Sweet Potato and Roasted Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound crimini mushrooms, halved; 2 tablespoons olive oil; 4 cups 1-inch cubes peeled red-skinned sweet potatoes (yams; about 21/4 pounds); 2 tablespoons (1/4 stick) butter; 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 1-inch cubes French bread with crusts (from 1-pound loaf); 3/4 cup orange juice; 3/4 cup whole milk; 3/4 cup low-salt chicken broth; 3 large eggs, beaten to blend

Servings: persons

1/2 pound crimini mushrooms, halved
2 tablespoons olive oil
4 cups 1-inch cubes peeled red-skinned sweet potatoes (yams; about 21/4 pounds)
2 tablespoons (1/4 stick) butter
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 1-inch cubes French bread with crusts (from 1-pound loaf)
3/4 cup orange juice
3/4 cup whole milk
3/4 cup low-salt chicken broth
3 large eggs, beaten to blend

1
Preheat oven to 450F.
2
Toss mushrooms and oil in medium bowl to coat; sprinkle with salt and pepper.
3
Turn mushrooms out onto baking sheet and roast until golden, about 20 minutes; transfer to large bowl.
4
Cook potatoes in large saucepan of boiling salted water until just tender, about 6 minutes.
5
Drain potatoes; add to mushrooms.
6
Melt butter in heavy large skillet over medium heat.
7
Add red onion and next 4 ingredients.
8
Saute 8 minutes.
9
Add green onions; saute 2 minutes.
10
Discard bay leaves.
11
Add mixture to mushrooms.
12
(Can be made 1 day ahead.
13
Cover; chill.
14
Reheat to lukewarm before continuing.)
15
Preheat oven to 350F.
16
Butter 13x9x2-inch glass baking dish.
17
Mix bread into vegetable mixture.
18
Whisk juice, milk, and broth in medium bowl to blend; mix into stuffing.
19
Season stuffing with salt and pepper; stir in eggs.
20
Transfer to prepared dish.
21
Bake uncovered until cooked through and brown, about 50 minutes.

762

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 pound crimini mushrooms, halved, 2 tablespoons olive oil, 4 cups 1-inch cubes peeled red-skinned sweet potatoes (yams; about 21/4 pounds), 2 tablespoons (1/4 stick) butter, and more.

Yes, Sweet Potato and Roasted Mushroom 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.

That's it — enjoy your meal!

Sweet Potato and Roasted Mushroom Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions