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Roasted Vegetable Stuffing with Fresh Herbs


Cooking spray
9 ounces sourdough or artisanal bread, cut in ½-inch dice
½ pound winter squash (butternut, kabocha or sugar pie pumpkin), peeled, cut in ½-inch dice
½ pound sweet potato, peeled, cut in ½-inch dice
1 pound brussels sprouts, quartered if large or halved if small
2 apples, cored, cut in ½-inch dice
1 fennel bulb, coarsely chopped
4 shallots, sliced
2 tablespoons olive oil, divided
½ teaspoon sea salt
¼ teaspoon, freshly ground black pepper
1 ⅔ cup vegetable broth
1 large egg, beaten
1½ teaspoons fresh thyme, chopped
1½ teaspoons fresh rosemary, chopped
1½ teaspoon fresh sage, chopped
⅓ cup pecans, chopped
1 tablespoon fresh parsley, chopped


  1. Preheat the oven to 425°F. Coat a shallow 2 ½ quart 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, sweet potato, brussels sprouts, apples, fennel, shallots, 1 tablespoon 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.
  4. Roast until browned and tender, stirring once and switching pans between oven racks halfway through baking, about 25 minutes.
  5. Spoon roasted vegetables into a large mixing bowl; add bread, remaining 1 tablespoon oil, broth, egg, thyme, rosemary and sage and stir well. Spoon stuffing into prepared baking dish; coat top with cooking spray.
  6. Cover with foil; bake until hot, about 30 minutes. Uncover; sprinkle evenly with pecans. Bake until the top is crispy, about 10 minutes more; sprinkle with parsley.