Mixed Mushroom And Sweet Potato Stuffing

Name: Mixed Mushroom And Sweet Potato Stuffing
Total time: 45 min
Yield: 6 - 8 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

By Amanda Hesser

Total Time: 45 minutes
Rating: 4(19)
Comments: Read comments

Featured in: Thanksgiving Dinner, With 12 Chefs On the Side

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Ingredients

Yield:6 - 8 servings

4medium sweet potatoes or yams, peeled and in large dice (4 cups)
2tablespoons extra virgin olive oil
2tablespoons chopped sage leaves
Salt and pepper
2tablespoons grape seed oil
1pound mixed wild mushrooms (shiitake, portobello or cremini) (4 cups), cleaned, stemmed and in large dice
1small red onion, finely chopped (1 cup)
2sprigs thyme, plus 1 tablespoon minced thyme
8tablespoons butter
2eggs, lightly beaten
1 to 1½cups heavy cream
2 to 3cups chicken broth
8cups day-old sourdough bread, in large dice (one 2-pound round loaf, trimmed of crust)
1tablespoon rosemary, chopped fine
2tablespoons chopped parsley

Ingredient Substitution Guide

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.

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Ratings

4 out of 5

19 user ratings

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Lynn4 years ago

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.

Lynn4 years ago

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

Rice cooker7 years ago

This stuffing is amazing. Has become a family favorite

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