Sweet Potato and Roasted Mushroom Stuffing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 2 tablespoons olive oil
- 3/4 cup orange juice
- 1 cup diced red onion
- 3/4 cup diced celery
- 2 small bay leaves
- 3/4 cup whole milk
- 2 teaspoons chopped fresh thyme
- 2 tablespoons (1/4 stick) butter
- 3 large eggs, beaten to blend
- 3 large garlic cloves, minced
- Carbohydrate 33 g(11%)
- Cholesterol 64 mg(21%)
- Fat 8 g(12%)
- Fiber 3 g(12%)
- Protein 8 g(16%)
- Saturated Fat 3 g(14%)
- Sodium 255 mg(11%)
- Calories 233
Preparation Preheat oven to 450°F. Toss mushrooms and oil in medium bowl to coat; sprinkle with salt and pepper. Turn mushrooms out onto baking sheet and roast until golden, about 20 minutes; transfer to large bowl. Cook potatoes in large saucepan of boiling salted water until just tender, about 6 minutes. Drain potatoes; add to mushrooms. Melt butter in heavy large skillet over medium heat. Add red onion and next 4 ingredients. Sauté 8 minutes. Add green onions; sauté 2 minutes. Discard bay leaves. Add mixture to mushrooms. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.) Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix bread into vegetable mixture. Whisk juice, milk, and broth in medium bowl to blend; mix into stuffing. Season stuffing with salt and pepper; stir in eggs. Transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.
Preparation Preheat oven to 450°F. Toss mushrooms and oil in medium bowl to coat; sprinkle with salt and pepper. Turn mushrooms out onto baking sheet and roast until golden, about 20 minutes; transfer to large bowl. Cook potatoes in large saucepan of boiling salted water until just tender, about 6 minutes. Drain potatoes; add to mushrooms. Melt butter in heavy large skillet over medium heat. Add red onion and next 4 ingredients. Sauté 8 minutes. Add green onions; sauté 2 minutes. Discard bay leaves. Add mixture to mushrooms. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.) Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix bread into vegetable mixture. Whisk juice, milk, and broth in medium bowl to blend; mix into stuffing. Season stuffing with salt and pepper; stir in eggs. Transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.
