With toasted sourdough bread, shallots and fresh thyme, this vegan sweet potato mushroom stuffing is the perfect veggie-filled side for any big meal.
When it comes to Thanksgiving, people are in either two camps: turkey or sides.
This is really true for any major holiday or occasion. Are you here for the main dish protein or the veggie-filled sides?
Without a doubt, I am one of those people who doesn’t get as excited about the bird as I do about the buffet of sides.
I strategically fill my plate, devoting the most space to the starches, greens and roasted vegetables.
Even though I love a good home-baked dinner roll like a rosemary olive knot, sometimes I will skip that too depending on my hunger.
You have to prioritize at these holiday gatherings, right? Save room for sides!Stuffing is a side that is an absolute must. Thanksgiving wouldn’t be complete without it.
When I think about what I love most about stuffing, it’s the texture. You end up with a crispy brown top that has a soft, cozy mess of ingredients underneath.
I could eat sweet potatoes in any form from stuffed to French fries pretty much everyday of the week, so it just felt right to make sweet potato mushroom stuffing.
Earthy mushrooms pair so well with sweet potatoes.
For bread, I like sourdough. You could also use multigrain or even something enriched like brioche.
Never one to have stale bread at home, I start by toasting torn pieces of sourdough in the oven, so they will dry out.
Then I roast a sheet pan’s worth of peeled and diced sweet potatoes.
While the potatoes cook in the oven, I sauté shallots, celery and garlic with cremini mushrooms.
Instead of just layering in all the ingredients into a 13-inch by 9-inch baking dish, I fold the toasted sourdough, sweet potatoes, mushrooms and fresh thyme in a large bowl.
Yes, I know that bowl is another thing to wash, but it makes it easier especially as you pour in the vegetable stock.
I use a big spoon to scoop the mixture into the baking dish.
After 35-40 minutes this sweet potato mushroom stuffing has a wonderful golden crust on top crust with veggies and sourdough.
PrintWith toasted sourdough bread, shallots and fresh thyme, this vegan sweet potato mushroom stuffing is the perfect veggie-filled side for any big meal.
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