Sweet Potato and Roasted Mushroom Stuffing

• 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

1. Preheat oven to 450F.
2. Toss mushrooms and oil in medium bowl to coat; sprinkle with salt and pepper.
3. Turn mushrooms out onto baking sheet and roast until golden, about 20 minutes; transfer to large bowl.
4. Cook potatoes in large saucepan of boiling salted water until just tender, about 6 minutes.
5. Drain potatoes; add to mushrooms.
6. Melt butter in heavy large skillet over medium heat.
7. Add red onion and next 4 ingredients.
8. Saute 8 minutes.
9. Add green onions; saute 2 minutes.
10. Discard bay leaves.
11. Add mixture to mushrooms.
12. (Can be made 1 day ahead.
13. Cover; chill.
14. Reheat to lukewarm before continuing.)
15. Preheat oven to 350F.
16. Butter 13x9x2-inch glass baking dish.
17. Mix bread into vegetable mixture.
18. Whisk juice, milk, and broth in medium bowl to blend; mix into stuffing.
19. Season stuffing with salt and pepper; stir in eggs.
20. Transfer to prepared dish.
21. Bake uncovered until cooked through and brown, about 50 minutes.

crimini mushrooms, olive oil, potatoes, butter, red onion, celery, garlic, thyme, bay leaves, green onions, bread, orange juice, milk, lowsalt chicken broth, eggs

Taken from www.epicurious.com/recipes/food/views/sweet-potato-and-roasted-mushroom-stuffing-107293 (may not work)