1large crusty loaf of french breadcut into 1 inch pieces, (about 8 cups)
1/2poundBrussels sproutscut into fourths
1TablespoonMcCormick Basil Leavesdivided
2teaspoonsMcCormick Rubbed Sagedivided
2teaspoonsMcCormick Thyme Leavesdivided
1/2poundbaconcooked and crumbled
8tablespoonsbuttercut into 1/2 inch pieces
Fresh Parsleychopped and dried cranberries for garnish
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.