Sweet-Potato Dressing With Mushrooms And Pecans – Country
Description
This International stuffing features lb) sweet potatoes, tablespoon Vegetable oil. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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peeled and
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cut into large 2 Large onions, coarsely -chunks -chopped 1/2 ts Dried thyme leaves 1 10-oz pk mushrooms, sliced 1/2 ts Ground black pepper 5 Slices whole-wheat bread, 1/4 ts Dried marjoram leaves -toasted and
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cut into cubes 1/4 ts Dried sage leaves crumbled 1/2 c Pecans, finely chopped 1/4 ts Salt (opt.) 1.
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In 4-quart saucepan, place potatoes and add water to cover.
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Heat to boiling over high heat, then reduce heat to me- dium.
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Cover and cook potatoes until tender.
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Drain, reserving 1/4 C liquid.
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Add reserved liquid, thyme, pepper, marjoram, sage, and salt, if desired, to potatoes.
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With potato masher or electric mixer, mash until fluffy.
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Set aside.
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In large, nonstick skillet, heat oil over medium heat.
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Add onions; saute until lightly browned.
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Stir in mushrooms; cover and cook, stirring occasionally, until mushrooms are tender.
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Remove from heat.
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Stir onion mixture, bread, and pecans into mashed sweet potatoes.
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Serve immediately or let cool and refrigerate.
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Country Living/Nov/90 Scanned & fixed by DP & GG
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 43.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 20.5mg1%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 1.5g6%
- Sugars 2.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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