MIXED MUSHROOM AND SWEET POTATO STUFFING
Provided by Amanda Hesser
Categories casseroles, side dish
Time 45m
Yield 6 - 8 servings
Number Of Ingredients 15
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
SWEET POTATO AND ROASTED MUSHROOM STUFFING
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
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.
MUSHROOM STUFFING
A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.
Provided by CHRISTYJ
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 14
Number Of Ingredients 12
Steps:
- Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
- Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
- In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
- Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g
EASY VEGAN WELLINGTON
Wow family and friends with this mushroom and sweet potato wellington with cranberries. It makes an impressive centrepiece dish in a vegetarian or vegan Christmas spread.
Provided by Anna Glover
Categories Dinner, Main course
Time 2h
Number Of Ingredients 17
Steps:
- Put the dried mushrooms in a heatproof bowl and pour over 500ml boiling water from the kettle. Stir and press them down so they're well covered, then leave to soak.
- Heat the olive oil in a wide frying pan over a medium heat, and fry the onion and chestnut mushrooms until the veg is very soft and the mushrooms look wilted and reduced, about 20 mins.
- Stir in the garlic and sweet potatoes, then the rehydrated mushrooms and their soaking liquid, leaving the last dregs of the liquid in the bowl (this may contain grit from the mushrooms). Cover and cook for 15 mins until the sweet potatoes are just softened, and most of the liquid has evaporated. Add a splash more water halfway through if the liquid evaporates too quickly.
- Remove the lid and stir in the chopped herbs, breadcrumbs, molasses, nuts and cranberries. Season well and sprinkle in the nutmeg. The mixture should be stiff enough to resemble stuffing, but not dry - all the breadcrumbs should be coated and have absorbed some of the liquid. Remove from the heat and leave to cool in the pan.
- Once cool, unroll one of the puff pastry sheets onto a lightly floured non-stick baking sheet or baking tray lined with baking parchment. Whisk the milk and mustard together with a pinch of salt and set aside.
- Spoon the cooled filling down the middle of the pastry sheet in a neat line, leaving a 5cm border around the edges. Use the mustard-milk mix to brush the borders, then top with the second pastry sheet. Press the pastry around the filling to remove any air pockets, then crimp to seal the sides. Trim off any excess pastry with a sharp knife and use a fork or your fingers to make a pattern around the edge of the wellington.
- Cut a small steam hole in the top of the middle, then brush the top with the mustard-milk mix. Chill on the sheet or tray for 30 mins. Will keep in the fridge for up to two days.
- Heat the oven to 200C/180C fan/gas 6. Remove the wellington from the fridge and brush with more of the mustard-milk mix. Score a pattern into the top of the pastry with a cutlery knife or fork, if you like, then bake for 35-40 mins until golden, puffed up and crisp - cover with foil if it's browning too quickly. Arrange the whole sage leaves on top of the wellington and stick them down with the mustard-milk mix, then return to the oven for 10 mins more.
- Leave to rest on a board or platter for 10 mins before cutting into chunky slices to serve.
Nutrition Facts : Calories 712 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
SWEET POTATOES WITH MUSHROOMS, ONION, AND THYME
Roasting the potatoes with the onion accentuates the natural sweetness of both..with the earthy taste of mushrooms you have a real winner!
Provided by TishT
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F.
- Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
- Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
- Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
- Serve immediately.
ROASTED SWEET POTATOES WITH MUSHROOMS AND SHALLOTS
Categories Mushroom Side Roast Thanksgiving Low Fat Sweet Potato/Yam Fall Healthy Shallot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Whisk chicken or vegetable broth, olive oil, and balsamic vinegar in small bowl. Mix sweet potatoes, shallots, bay leaves, and 1 tablespoon marjoram in large bowl. Pour half of broth mixture over and toss; sprinkle with salt and pepper. Toss mushrooms, 1 tablespoon marjoram, and remaining broth mixture in medium bowl; sprinkle with salt and pepper.
- Spread sweet potato mixture on baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes. Mix in mushrooms. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer. Transfer to bowl. Mix in parsley and 1 teaspoon marjoram.
SWEET POTATO STUFFING
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
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
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