Sweet Potato And Roasted Mushroom Stuffing

Recipe Ingredients

1/2 lb	227g / 8oz	Crimini mushrooms - halved
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	948ml	Cubed (1") peeled yams - (abt 2 1/4 lbs)
		= (red-skinned sweet potatoes)
2 tablespoons	30ml	Butter - (1/4 stick)
1 cup	62g / 2.2oz	Diced red onion
3/4 cup	82g / 2.9oz	Diced celery
3 cups	279g / 9.8oz	Garlic cloves - minced (large)
2 teaspoons	10ml	Chopped fresh thyme
2 teaspoons	10ml	Bay leaves (small)
5		Green onions - coarsely chopped
6 cups	1422ml	Cubed (1") French bread with crusts
		= (from a 1-lb loaf)
3/4 cup	177ml	Orange juice
3/4 cup	177ml	Whole milk
3/4 cup	177ml	Low-salt chicken broth
3 cups	594g / 20oz	Eggs - beaten to blend (large)

Recipe Instructions

Preheat oven to 450 degrees. 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. Saute 8 minutes. Add green onions; saute 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 degrees. Butter 13- by 9- by 2-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.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, November 2002

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