Roasted vegetable & herb stuffing
4
Points®
Total time: 1 hr 40 min • Prep: 35 min • Cook: 1 hr 5 min • Serves: 10 • Difficulty: Easy
Although a roasted whole turkey garners a great deal of attention, the striking color and amazing flavor of this stuffing is likely to dethrone your main dish. Featuring tons of fall vegetables and herbs, we add a hint of sweet thanks to apples, making this lighten-up stuffing a fabulously-flavored Thanksgiving side dish. Sourdough bread stands out with its long-developed tang that complements the earthy roasted vegetables. Topping the stuffing with pecans to toast while roasting adds a richly flavored crunch to the dish. Simple roast poultry, whether turkey or chicken, will pair perfectly with this stuffing.
Ingredients
Cooking spray
6 spray(s)
Sourdough bread
9 oz, cut in 1/2-in dice
Raw butternut squash
1 pound(s), peeled, cut in 1/2-in dice
Brussels sprouts
1 pound(s), quartered if large, halved if small
Apple
2 medium, Gala variety, cored, cut in 1/2-in dice
Uncooked fennel bulb
1 medium, coarsely chopped
Shallot
4 medium, sliced
Olive oil
2 Tbsp, divided
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Uncooked turkey bacon
3 slice(s)
Fat free chicken broth
1⅔ cup(s)
Egg
1 large egg(s), beaten
Fresh thyme
1½ tsp, chopped
Rosemary
1½ tsp, fresh, chopped
Fresh sage
1½ tsp, chopped
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
⅓ cup(s)
Fresh parsley
1 Tbsp, chopped
Instructions
1
Preheat oven to 425°F. Coat a shallow 2 1/2-qt baking dish with cooking spray; set aside.
2
Place bread on a large rimmed baking sheet and coat with cooking spray; spread into an even layer and bake until toasted, 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 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.
4
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.
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 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.
6
Serving size: 3/4 c
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