Whole Grain Sweetpotato and Sorghum Stuffing
2 cups diced orange- or yellow-fleshed sweetpotatoes
One 8-ounce package sliced mushrooms
1 large green apple, diced
1 large red apple, diced
1 cup diced carrots
1 cup diced celery
1 bunch kale, torn
1 large red onion, cut into thin wedges
1 lemon, sliced, plus 3 tablespoons fresh lemon juice
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 cup (1 stick) butter, cut into 8 pieces
About 3/4 cup olive oil, divided
Salt and pepper to taste
8 cups cooked whole grain sorghum (see note)
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage
1 cup toasted pecans, chopped (optional)
1/4 cup olive oil
2 cloves garlic, minced
Preheat the oven to 400F.
Line a large rimmed baking sheet with foil. Spread the sweetpotatoes, mushrooms, apples, carrots, celery, kale, onions, sliced lemon, rosemary, and thyme on the foil, then scatter the butter pieces on top. Drizzle with 3 to 4 tablespoons of oil and sprinkle with salt and pepper. Roast until tender, 25 to 30 minutes, tossing occasionally.
Meanwhile, in a small bowl whisk together the lemon juice, garlic, and remaining 1/2 cup of oil. Add salt and pepper to taste and set aside.
In a large serving bowl, combine the roasted vegetables, sorghum, parsley, sage, and pecans, if using. Drizzle with the lemon-oil mixture and serve.
Note: For tips on buying and cooking with sorghum, visit www.simplysorghum.com.
Recipe and photo courtesy of Simply Sorghum