Roasted vegetable and herb stuffing

Name: Roasted vegetable and herb stuffing
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 10 servings
Cuisine: American,Canadian
Ingredients: 6 spray(s) cooking spray; 9 oz sourdough bread cut in 1/2-in dice; 1 pound(s) uncooked butternut squash peeled, cut in 1/2-in dice; 1 pound(s) uncooked Brussels sprouts quartered if large, halved if small; 2 medium fresh apple(s) Gala variety, cored, cut in 1/2-in dice; 1 medium uncooked fennel bulb(s) coarsely chopped; 4 medium uncooked shallot(s) sliced; 2 tbsp(s) olive oil divided; 0.5 tsp(s) table salt; 0.25 tsp(s) black pepper freshly ground; 3 slice(s) uncooked turkey bacon; 1.666 cup(s) fat free vegetable broth; 1 large egg(s) beaten; 1.5 tsp(s) fresh thyme chopped; 1.5 tsp(s) rosemary chopped; 1.5 tsp(s) fresh sage chopped; 0.333 cup(s) chopped pecans; 1 tbsp(s) fresh parsley chopped

SmartPoints® value per serving

Total Time

1 hr 40 min

Prep

35 min

Cook

1 hr 5 min

Serves

Difficulty

Easy

We incorporated tons of fresh veggies and herbs into this lighten-up stuffing for a fabulously-flavoured holiday side dish.

Ingredients

cooking spray

6 spray(s)

sourdough bread

9 oz, cut in 1/2-in dice

uncooked butternut squash

1 pound(s), peeled, cut in 1/2-in dice

uncooked Brussels sprouts

1 pound(s), quartered if large, halved if small

fresh apple(s)

2 medium, Gala variety, cored, cut in 1/2-in dice

uncooked fennel bulb(s)

1 medium, coarsely chopped

uncooked shallot(s)

4 medium, sliced

olive oil

2 tbsp(s), divided

table salt

½ tsp(s)

black pepper

¼ tsp(s), freshly ground

uncooked turkey bacon

3 slice(s)

fat free vegetable broth

1⅔ cup(s)

egg(s)

1 large, beaten

fresh thyme

1½ tsp(s), chopped

rosemary

1½ tsp(s), chopped

fresh sage

1½ tsp(s), chopped

chopped pecans

⅓ cup(s)

fresh parsley

1 tbsp(s), chopped

Instructions

Preheat oven to 425°F. Coat a shallow 2 1/2-qt baking dish with cooking spray; set aside.
Place bread on a large rimmed baking sheet and coat with cooking spray; spread into an even layer and bake until toasted, 10 minutes.
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 over 2 large rimmed baking sheets and coat with cooking spray. Roast until browned and tender, stirring once and switching pans between oven racks halfway through baking, about 25 minutes.
Meanwhile, coat a large skillet with cooking spray and set over medium heat. Add bacon; cook until crisp, turning occasionally, 4-5 minutes. Drain on paper towels; coarsely chop.
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 cooking spray. Cover with foil; bake until hot, about 30 minutes. Uncover; sprinkle evenly with pecans. Bake until top is crispy, about 10 minutes more; sprinkle with parsley.

Roasted vegetable and herb stuffing

Ingredients

Instructions

Notes

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