Roasted Root Vegetable Stuffing
Ingredients
The vegetables
-
2
cups
Butternut Squash, chopped into 1 inch pieces
-
2
large
Carrots, chopped into 1 inch pieces
-
1
large
Parsnip, chopped into 1 inch pieces
-
1.5
cups
Onion, finely diced
-
2
stalks
Celery, finely diced
The broth and seasoning
-
2
tablespoons
Butter
-
2
cups
Chicken Broth
-
1
teaspoon
Poultry Seasoning
The bread
-
5
cups
Artisan Bread, cut into 2 inch cubes
The seasoning
-
to taste
Salt
-
to taste
Pepper
Instructions
- Preheat the oven to 425°F.
- Drizzle olive oil on a large sheet tray and toss the chopped carrots, parsnips, and butternut squash in it, seasoning with salt and pepper.
- On another sheet tray, place the bread cubes.
- Bake the vegetables and bread at 425°F for 25-27 minutes, tossing halfway through.
- In a large pot over medium heat, melt the butter and sauté the onion and celery until translucent.
- Add the poultry seasoning to the onion and celery mixture, then stir in the roasted vegetables and bread.
- Pour the chicken broth over the mixture and toss to coat.
- Transfer the stuffing mixture to a greased 9x13 dish and bake at 425°F for 25-30 minutes until the top is golden brown.
Nutrition Facts (estimated)
Servings
6
Calories
164
Total fat
8.6g
Total carbohydrates
18g
Total protein
3g
Sodium
0mg
Cholesterol
0mg
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