Recipe: Mushroom Jicama Stuffing
This stuffing ingredient lineup challenges all past notions of what a stuffing recipe must be. But actually, it aligns more closely with the original stuffing recipes from long ago. A chef’s cookbook from sometime between the 2nd century BC and 1st century AD details a dish prepared with vegetables, herbs, nuts, and organ meats. We put a modern spin on it by opting to focus mostly on veggies and leave behind a few other ingredients. What’s left? A rich, flavorful veggie-rich specialty that makes plate method eating even more delicious this holiday season.
Mushroom Jicama Stuffing
- 5 C water
- 1 large jicama, peeled and diced*
- 1 stick unsalted butter
- 1/2 small yellow onion, diced*
- 2 large carrots, peeled and diced*
- 2 celery stalks, diced*
- 1 1/2 lb mushrooms, chopped
- 5 Tbsp unsalted chicken broth
- 1 large egg
- 1 1/2 tsp poultry seasoning
- 1 1/2 tsp salt (or to taste)
- Pinch of black pepper
- 2 slices bread, cubed (regular or gluten-free)
- Preheat oven to 350°F.
- Bring water to boil in large saucepan on stove over high heat. Add diced jicama, reduce to low heat, and simmer 15 minutes.
- While jicama is boiling, melt stick of butter in large oven-safe pan on stove over medium heat. Add onions, carrots, and celery, and cook until softened, 7-8 minutes.
- Add mushrooms and cook until soft, 3-4 minutes.
- When jicama is done, drain well and add to pan with other vegetables. Cook 5 minutes.
- In small bowl, whisk together broth, egg, seasoning, salt, and pepper.
- Add bread cubes to pan. Pour broth mixture over pan ingredients and stir. Place on middle rack in oven and bake 45 minutes.
TIP: Hate chopping? Replace starred ingredients with 9.5 oz carton jicama sticks (cut into cubes) and 14.5 oz container mirepoix from the refrigerated section of Trader Joe’s! If you do not have an oven-safe pan, transfer ingredients to a greased 9×13 pan before baking.