Roasted Autumn Vegetable Stuffing
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.
Servings: 6
Ingredients
- 1 large loaf French bread
- ½ pound quartered Brussels sprouts
- 1 cup cubed acorn squash
- 1 cup cubed sweet potato
- ½ diced red onion
- 2 tablespoons olive oil
- 1 tablespoon McCormick Basil Leaves, divided
- 2 teaspoons McCormick Rubbed Sage, divided
- 2 teaspoons McCormick Thyme Leaves, divided
- ½ pound cooked and chopped bacon
- 8 tablespoons cubed butter
- 2 cups chicken broth
- fresh Parsley for garnish
- dried cranberries for garnish
Instructions
- To start, prepare your bread crumbs. Cut theloaf of French bread into 1-inch pieces and stale them overnight. You can also toast them in the oven at 350 degrees Fahrenheit for 10-12 minutes.
- To roast the veggies, Preheat oven to 400 degrees Fahrenheit. In a medium-sized bowl add the Brussels sprouts, acorn squash, sweet potato, red onion, olive oil, 1 teaspoon basil, 1 teaspoon sage, and 1 teaspoon thyme, and toss to coat.
- Spread the coated veggies in an even layer on a baking sheet. Roast for about 20-30 minutes. Remove from oven.
- In a large bowl toss the bread crumbs, roasted vegetables, bacon, butter, and remaining dried herbs (2 teaspoons basil, 1 teaspoon sage, 1 teaspoon thyme). Spread into a 9x13-inch baking dish and pour the chicken broth on top.
- Cover and Bake at 350 degrees Fahrenheit for 30 minutes, uncover and bake for 10 minutes more. Serve fresh!
Nutrition
Calories: 568kcal | Carbohydrates: 47g | Protein: 15g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1085mg | Potassium: 493mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4049IU | Vitamin C: 37mg | Calcium: 80mg | Iron: 4mg
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