Mixed Mushroom And Sweet Potato Stuffing Recipes

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SWEET POTATO STUFFING



Sweet Potato Stuffing image

Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. -Kelly Pollock, London, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 10 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
6 cups dry bread cubes
1 large sweet potato, cooked, peeled and cubed
1/4 cup chopped pecans

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.

Nutrition Facts : Calories 212 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 459mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SWEET POTATO AND ROASTED MUSHROOM STUFFING



Sweet Potato and Roasted Mushroom Stuffing image

Categories     Milk/Cream     Mushroom     Side     Bake     Thanksgiving     Stuffing/Dressing     Sweet Potato/Yam     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

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

Steps:

  • 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.

MIXED MUSHROOM AND SWEET POTATO STUFFING



Mixed Mushroom And Sweet Potato Stuffing image

Provided by Amanda Hesser

Categories     casseroles, side dish

Time 45m

Yield 6 - 8 servings

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 15 grams, Carbohydrate 42 grams, Fat 35 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 745 milligrams, Sugar 8 grams, TransFat 0 grams

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