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Photo of Roasted vegetable & herb stuffing by WW

Roasted vegetable & herb stuffing

4
Points®
Total Time
1 hr 40 min
Prep
35 min
Cook
1 hr 5 min
Serves
10
Difficulty
Easy
Although a roasted whole turkey garners a great deal of attention, the striking color and amazing flavor of this stuffing is likely to dethrone your main dish. Featuring tons of fall vegetables and herbs, we add a hint of sweet thanks to apples, making this lighten-up stuffing a fabulously-flavored Thanksgiving side dish. Sourdough bread stands out with its long-developed tang that complements the earthy roasted vegetables. Topping the stuffing with pecans to toast while roasting adds a richly flavored crunch to the dish. Simple roast poultry, whether turkey or chicken, will pair perfectly with this stuffing.

Ingredients

Cooking spray

6 spray(s)

Sourdough bread

9 oz, cut in 1/2-in dice

Raw butternut squash

1 pound(s), peeled, cut in 1/2-in dice

Brussels sprouts

1 pound(s), quartered if large, halved if small

Apple

2 medium, Gala variety, cored, cut in 1/2-in dice

Uncooked fennel bulb

1 medium, coarsely chopped

Shallot

4 medium, sliced

Olive oil

2 Tbsp, divided

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked turkey bacon

3 slice(s)

Fat free chicken broth

1⅔ cup(s)

Egg

1 large egg(s), beaten

Fresh thyme

1½ tsp, chopped

Rosemary

1½ tsp, fresh, chopped

Fresh sage

1½ tsp, chopped

Chopped pecans

⅓ cup(s)

Fresh parsley

1 Tbsp, chopped

Instructions

  1. Preheat oven to 425°F. Coat a shallow 2 1/2-qt baking dish with cooking spray; set aside.
  2. Place bread on a large rimmed baking sheet and coat with cooking spray; spread into an even layer and bake until toasted, 10 minutes.
  3. Meanwhile, toss squash, Brussels sprouts, apples, fennel, shallots, 1 Tbsp oil, salt and pepper in a large bowl until combined; spread in a single layer over 2 large rimmed baking sheets and coat with cooking spray. Roast until browned and tender, stirring once and switching pans between oven racks halfway through baking, about 25 minutes.
  4. Meanwhile, coat a large skillet with cooking spray and set over medium heat. Add bacon; cook until crisp, turning occasionally, 4-5 minutes. Drain on paper towels; coarsely chop.
  5. Spoon roasted vegetables into a large mixing bowl; add bread, bacon, remaining 1 Tbsp oil, broth, egg, thyme, rosemary and sage and stir well. Spoon stuffing into prepared baking dish; coat top with cooking spray. Cover with foil; bake until hot, about 30 minutes. Uncover; sprinkle evenly with pecans. Bake until top is crispy, about 10 minutes more; sprinkle with parsley.
  6. Serving size: 3/4 c

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