Name: Roasted Autumn Vegetable Stuffing Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 1
Cuisine: American
Ingredients: 1 1 8 large 1 crusty loaf of french bread (cut into 1 inch pieces, (about 8 cups)); 1/2 pound Brussels sprouts (cut into fourths); 1 cup acorn squash (cubed); 1 cup sweet potato (cubed); 1/2 red onion (cubed); 2 Tablespoons olive oil; 1 Tablespoon McCormick Basil Leaves (divided); 2 teaspoons McCormick Rubbed Sage (divided); 2 teaspoons McCormick Thyme Leaves (divided); 1/2 pound bacon (cooked and crumbled); 8 1/2 tablespoons 8 butter (cut into 1/2 inch pieces); 2 cups chicken broth; Fresh Parsley (chopped and dried cranberries for garnish)

Photos of 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

To start, prepare your bread crumbs. Cut them into 1-inch pieces and stale them overnight.
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.
Spread out veggies in an even layer on a baking sheet. Roast for about 20 to 30 minutes. Remove from oven.
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.
Bake at 350 degrees F for 30 minutes and then uncover and bake for about 10 minutes more.
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

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