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Special holiday side dish

By | 2008-11-20T09:00:00-05:00 November 20th, 2008|Entertainment|

Hiller’s Market chefs recommend this delicious additional to anyone’s holiday dinner table. Be sure to use only the highest quality ingredients!

Sweet Potato And Roasted Mushroom Stuffing

This dish features large cubes of French bread and a custardy texture. To ensure a crisply browned top, the stuffing should be baked separately from the turkey.
Servings: Makes 8 to 10 servings.
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


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. Saute 8 minutes. Add green onions; saute 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.

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Between The Lines has been publishing LGBTQ-related content in Southeast Michigan since the early '90s. This year marks the publication's 27th anniversary.