Roasted Autumn Vegetable Stuffing Recipe

Jump To Recipe
Avatar Author's default profile picture
Teresa Published: August 4, 2021
Roasted Autumn Vegetable Stuffing Recipe

How To Make Roasted Autumn Vegetable Stuffing

Switch up your usual recipe with this vegetable stuffing for a tasty holiday side. It combines roasted Brussels sprouts, squash, and sweet potato.

Preparation: 30 minutes
Cooking: 40 minutes
Stale Time: 1 day
Total: 1 day 1 hour 10 minutes

Serves:

Ingredients

  • 1large french bread,(about 8 cups) crusty, cut into 1-inch pieces
  • ½lbbrussels sprouts,cut into fourths
  • 1cupacorn squash,cubed
  • 1cupsweet potato,cubed
  • ½red onion,cubed
  • 2tbspolive oil
  • 1tbspMcCormick basil leaves,divided
  • 2tspMcCormick rubbed sage,divided
  • 2tspMcCormick thyme leaves,divided
  • ½lbbacon,cooked and crumbled
  • 8tbspbutter,cut into ½-inch pieces
  • 2cupschicken broth
  • fresh parsley,chopped, for garnish
  • dried cranberries,for garnish

Instructions

  1. To start, prepare your bread crumbs. Cut them into 1-inch pieces and stale them overnight.

  2. Preheat oven to 400 degrees F. In a medium sized bowl add the Brussels sprouts, acorn squash, sweet potato, onion, olive oil, 1 teaspoon of basil, 1 teaspoon of sage, and 1 teaspoon of thyme and toss to coat.

  3. Spread out veggies in an even layer on a baking sheet. Roast for about 20 to 30 minutes. Remove from oven.

  4. In a large bowl toss bread crumbs, vegetables, bacon, butter, and remaining dried herbs. Spread into a 9×13-inch pan and pour the chicken broth on top. Cover.

  5. Bake at 350 degrees F for 30 minutes and then uncover and bake for about 10 minutes more.

  6. Garish with parsley and cranberries. Serve and enjoy!

Recipe Notes

You can also toast the bread in the oven at 350 degrees F for 10 to 12 minutes.

Nutrition

  • Calories: 585.02kcal
  • Fat: 37.63g
  • Saturated Fat: 16.06g
  • Trans Fat: 0.67g
  • Monounsaturated Fat: 14.58g
  • Polyunsaturated Fat: 4.29g
  • Carbohydrates: 47.80g
  • Fiber: 4.50g
  • Sugar: 6.78g
  • Protein: 15.80g
  • Cholesterol: 68.05mg
  • Sodium: 767.63mg
  • Calcium: 94.67mg
  • Potassium: 583.48mg
  • Iron: 4.14mg
  • Vitamin A: 327.20µg
  • Vitamin C: 40.93mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Recipes

Sauteed

Hibachi Vegetables

This fiber-rich hibachi vegetables dish combines broccoli, carrots, and zucchini,…
Total 20 mins
Vegetable Curry Recipe
Curry

Vegetable Curry

This One Pan Vegetable Curry is super easy to make…
Total 30 mins
Vegetable Chili
Vegetables

Vegetable Chili

Add a bit of spice to your usual vegetable soup.…
Total 45 mins
Vegetables

Vegetable Pakora

Vegetable pakora is a traditional Indian fritter snack, loaded with…
Total 40 mins
grilled vegetables recipe
BBQ & Grilled

Grilled Vegetables

Try out these flavored grilled vegetables for your next side…
Total 25 mins
vegetable lasagna
Vegetables

Vegetable Lasagna

Using a variety of freshly cut vegetables, we've layered them…
Total 40 mins
vegetable paella recipe
Rice & Risotto

Vegetable Paella

Enjoy a delicious Spanish dish with this vegetable paella. It’s…
Total 1 hr 15 mins
Advertisement
Continue Reading Below
Comments

Leave a comment

Replying to