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
- 1 large jicama, peeled and diced
- 2 large carrots, peeled and diced
- 1/2 small yellow onion, diced
- 2 celery stalks, diced
- 1 1/2 lb mushrooms, chopped
- 5 C water
- 1 stick unsalted butter
- 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. Peel and dice jicama and carrots. Dice onion and celery. Rinse and roughly chop mushrooms.
- Bring water to boil in large saucepan on stove over high heat. Add jicama. Reduce heat to low. Simmer 15 minutes.
- Meanwhile, melt butter in large, oven-safe pan on stove over medium heat.
- Add onions, carrots, and celery to butter. Cook until softened, 7-8 minutes.
- Add mushrooms and cook until soft, 3-4 minutes.
- Drain jicama well. Add to pan with vegetables. Cook 5 minutes.
- In small bowl, whisk together broth, egg, seasoning, salt, and pepper.
- Add bread cubes to pan with vegetables. Pour broth mixture over pan ingredients and stir. Place on middle rack in oven. Bake 45 minutes.
TIP: Hate chopping? Replace the jicama with a 9.5 oz carton of jicama sticks (cut into cubes). Replace the carrots, onion, and celery with a 14.5 oz container of 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.