In the November/December Issue of
WWM:
- From Thanksgiving through New Year's Day. Celebrate!
- The Gift Guide that Gives Back.
- Tied Up With A Bow. 4 Success Stories.
Plus .....
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Words Of Wisdom. Weight-Loss Tips From Around The World.
- Stay-Satisfied Foods That Help You Feel Full. They're Already in Your Fridge!
- The Enduring Power of Friendship. Recapture Childhood Joy.
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Roasted Vegetable and Herb Stuffing
Prep 35 min // Cook 1 hr 5 min // Serves 10
Technically, this recipe could be called a dressing because we cooked it separately from the bird, instead of stuffing it inside.
Nonstick spray
9 oz sourdough bread, cut into ½-inch cubes
1 lb peeled butternut squash, cut into ½-inch dice
1 lb Brussels sprouts, quartered
2 medium Gala apples, cored, cut into ½-inch dice
1 medium fennel bulb,
coarsely chopped
4 medium shallots, sliced
2 Tbsp olive oil, divided
½ tsp salt
¼ tsp freshly ground pepper
3 slices turkey bacon
1⅔ c fat-free chicken broth
1 large egg, beaten
1½ tsp fresh thyme, chopped
1½ tsp fresh rosemary, chopped
1½ tsp fresh sage, chopped
⅓ c pecans, coarsely chopped
1 Tbsp fresh parsley, chopped
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1.
Preheat oven to 425°F. Coat a shallow
2½-quart baking dish with nonstick spray. 2. Place bread on a large rimmed baking sheet and coat with nonstick spray; spread into an even layer and bake until toasted, about 10 minutes. 3. Meanwhile, toss squash, Brussels sprouts, apples, fennel, shallots, 1 Tbsp oil, salt, and pepper in a large bowl until combined; spread in a single layer on 2 large rimmed baking sheets and coat with nonstick spray. Roast until browned and tender, about 25 minutes, stirring once and switching pans between oven racks halfway through. 4. Meanwhile, coat a large skillet with nonstick spray and set over medium heat. Add bacon; cook until crisp, turning occasionally, 4–5 minutes. Drain on paper towels; coarsely chop. 5. Spoon roasted vegetables into a large mixing bowl; add bread, bacon, remaining 1 Tbsp oil, broth, egg, thyme, rosemary, and sage and stir well. Spoon stuffing into prepared baking dish; coat top with
nonstick spray. Cover with foil and bake until hot, about 30 minutes. Uncover; sprinkle evenly with pecans. Bake
until top is crispy, about 10 minutes
more; sprinkle with parsley. PER SERVING (about 1/3 cup): 216 cal, 8 g total fat, 1 g sat fat, 452 mg sod, 32 g total carb, 8 g sugar, 6 g fib, 7 g prot. SmartPoints value: 4
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