Sweet Potato, Mushroom & Veggie Stuffing
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1 c cubed wheat bread
1 large sweet potat0
1 c chopped carrots
1 c chopped celery
1 c chopped red onion
1 8 oz. package mushrooms
2 1/2 c vegetable stock
4 T butter, melted
2 T olive oil, divided
1 T + 1/2 t salt
1 t dried sage
1 t + 1/2 t thyme
1 t + 1/2 t ground black pepper
- Preheat the oven to 425°. Line a cookie sheet with foil and set aside. Peel and chop the sweet potato into 1″ cubes. Drizzle with 1 tablespoon of olive oil, sprinkle with salt & pepper, and toss together until combined. Place on the cookie sheet in a single layer and roast for about 10 minutes, or until barely tender (do NOT overcook!). Set aside and allow to cool.
- Reduce the oven heat to 350° and lightly grease a 9″ x 13″ x 2″ baking dish. In a medium skillet, heat the olive oil and add the mushrooms. Season with the 1/2 teaspoon of salt, 1/2 teaspoon of thyme and 1/2 teaspoon of ground black pepper, and sauté over medium heat until just. Remove from heat.
- Place the bread cubes, chopped carrots, onions and celery into a large bowl. Add the vegetable stock, melted butter and remaining seasonings, and mix together until the bread is moist and everything is well combined. Next, add the sweet potatoes and cooked mushrooms, and gently fold them into the bread mixture. Transfer to the baking dish and bake until heated through and golden brown, about 40 minutes. Serve as a side with your favorite holiday meal, top with gravy, and enjoy!
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