Roasted Autumn Vegetable Stuffing is the perfect side dish for your holiday meal. Filled with roasted autumn vegetables and bacon, this is the perfect addition to the dinner table.
Prep Time30 minutesmins
Cook Time40 minutesmins
Author: Alyssa Rivers
Ingredients
1large crusty loaf of french breadcut into 1 inch pieces, (about 8 cups)
Fresh Parsleychopped and dried cranberries for garnish
Instructions
To start, prepare your bread crumbs. Cut them into 1 inch pieces and stale them overnight. You can also toast them in the oven at 350 degrees for 10-12 minutes.
To roast the veggies. Preheat oven to 400 degrees. In a medium sized bowl add the Brussels sprouts, acorn squash, sweet potato, onion, olive oil, 1 teaspoon basil, 1 teaspoon sage, and 1 teaspoon thyme and toss to coat. Spread out veggies in an even layer on a baking sheet. Roast for about 20-30 minutes. Remove from oven.
In a large bowl toss bread crumbs, vegetables, bacon, butter, and remaining dried herbs. Spread into a 9x13 inch pan and pour the chicken broth on top. Cover and Bake at 350 degrees for 30 minutes and then uncover and bake for about 10 minutes more.