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