SWEET POTATO AND ROASTED MUSHROOM STUFFING

Sweet Potato and Roasted Mushroom Stuffing image

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.