Roasted Autumn Vegetable Stuffing

5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
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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.  


  • 1 large 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 tablespoons butter cut into 1/2 inch pieces
  • 2 cups chicken broth
  • Fresh Parsley chopped and dried cranberries for garnish


  1. 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.
  2. 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.
  3. 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.
Nutrition Facts
Roasted Autumn Vegetable Stuffing
Amount Per Serving
Calories 2310 Calories from Fat 1899
% Daily Value*
Fat 211g325%
Saturated Fat 92g460%
Cholesterol 390mg130%
Sodium 4158mg173%
Potassium 2722mg78%
Carbohydrates 72g24%
Fiber 16g64%
Sugar 13g14%
Protein 43g86%
Vitamin A 23975IU480%
Vitamin C 248.3mg301%
Calcium 260mg26%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.