Roasted vegetable & herb stuffing

Name: Roasted vegetable & herb stuffing
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 10 servings
Cuisine: American
Ingredients: 6 spray(s) Cooking spray; 9 oz Sourdough bread cut in 1/2-in dice; 1 pound(s) Raw butternut squash peeled, cut in 1/2-in dice; 1 pound(s) Brussels sprouts quartered if large, halved if small; 2 medium Apple Gala variety, cored, cut in 1/2-in dice; 1 medium Uncooked fennel bulb coarsely chopped; 4 medium Shallot sliced; 2 Tbsp Olive oil divided; 0.5 tsp Table salt; 0.25 tsp Black pepper freshly ground; 3 slice(s) Uncooked turkey bacon; 1.666 cup(s) Fat free chicken broth; 1 large egg(s) Egg beaten; 1.5 tsp Fresh thyme chopped; 1.5 tsp Rosemary fresh, chopped; 1.5 tsp Fresh sage chopped; 0.333 cup(s) Chopped pecans; 1 Tbsp Fresh parsley chopped

Points®

Total Time

1 hr 40 min

Prep

35 min

Cook

1 hr 5 min

Serves

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

⅓ cup(s)

Fresh parsley

1 Tbsp, 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.
Serving size: 3/4 c

Roasted vegetable & herb stuffing

Ingredients

Instructions

People Also Like

Mixed Fresh Vegetables

Peanut butter, banana, and chocolate chip protein cookies

Egg roll in a bowl

Homemade Vegetable Soup

Sheet pan chicken, potatoes, and peppers

Banana-blueberry overnight oats

People Also Like

Mixed Fresh Vegetables

Peanut butter, banana, and chocolate chip protein cookies

Egg roll in a bowl

Join the #1 doctor-recommended weight-loss program*