Sweet and Savory Root Vegetable Stuffing

Name: Sweet and Savory Root Vegetable Stuffing
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H40M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 8 to 10 servings
Ingredients: 2 large leeks, white and pale green parts only, thinly sliced; One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes; 5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces); 3 tablespoons extra-virgin olive oil; 4 medium carrots, peeled and cut into 1/2-inch cubes; 3 medium parsnips, peeled and cut into 1/2-inch cubes; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh thyme leaves; 1 teaspoon ground allspice; Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes; Zest of 1 large lemon; One 8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups); 3 large eggs, at room temperature, beaten; 1 1/4 cups (6 ounces) dried cranberries; 1/4 cup frozen apple juice concentrate, thawed; 3/4 cup vegetable stock; 5 ounces (about 2/3 cup) goat cheese, coarsely crumbled (about 2/3 cup), optional

Recipe courtesy of Giada De Laurentiis

Watch how to make this recipe.

Sweet and Savory Root Vegetable Stuffing

0 Reviews

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

354

Total Fat

16

Saturated Fat

7

Carbohydrates

49

Dietary Fiber

6

Sugar

21

Protein

8

Cholesterol

78

Sodium

433

Total: 2 hr 10 min
Prep: 30 min
Cook: 1 hr 40 min

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

354

Total Fat

16

Saturated Fat

7

Carbohydrates

49

Dietary Fiber

6

Sugar

21

Protein

8

Cholesterol

78

Sodium

433

Total: 2 hr 10 min
Prep: 30 min
Cook: 1 hr 40 min

Ingredients

2 large leeks, white and pale green parts only, thinly sliced

One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes

5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces)

3 tablespoons extra-virgin olive oil

4 medium carrots, peeled and cut into 1/2-inch cubes

3 medium parsnips, peeled and cut into 1/2-inch cubes

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh thyme leaves

1 teaspoon ground allspice

Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes

Zest of 1 large lemon

One 8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups)

3 large eggs, at room temperature, beaten

1 1/4 cups (6 ounces) dried cranberries

1/4 cup frozen apple juice concentrate, thawed

3/4 cup vegetable stock

5 ounces (about 2/3 cup) goat cheese, coarsely crumbled (about 2/3 cup), optional

Directions

Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the vegetables start to soften, about 15 minutes.
Add the remaining tablespoon olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down.
Bake the stuffing for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.

Sweet and Savory Root Vegetable Stuffing

Sweet and Savory Root Vegetable Stuffing

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