Roasted Vegetable and Herb Stuffing
(from BearNakedBaker’s recipe box)
3/4 cup is a serving/ Serves 10 (3 points per serving). I don’t toast Bread
Source: BNB/WW
Prep time: 30 minutes
Cook time: 60 minutes
Serves 10 people
Categories: THANKSGIVING
Ingredients
- cooking spray 6 spray(s)
- whole wheat bread 9 oz
- uncooked butternut squash 1 pound, peeled, cut in 1/2-in dice
- uncooked Brussels sprouts 1 pound(s), quartered if large
- fresh apple(s) 2 medium, Gala variety, cored, cut in 1/2-in dice
- uncooked fennel bulb(s) 1 medium, coarsely chopped
- uncooked shallot(s) 4 medium, sliced
- olive oil 2 Tbsp, divided
- table salt 1⁄2 tsp
- black pepper 1⁄4 tsp, freshly ground
- fat free chicken broth 1 2⁄3 cups
- egg 1 large, beaten
- fresh thyme 1 1⁄2 tsp, chopped
- rosemary 1 1⁄2 tsp, fresh, chopped
- fresh sage 1 1⁄2 tsp, chopped
- fresh parsley 1 Tbsp, chopped
Directions
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Preheat oven to 425°F. Coat a shallow 2 1/2-qt baking dish with cooking spray; set aside.
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Place bread on a large rimmed baking sheet and coat with cooking spray; spread into an even layer and bake until toasted, 10 minutes.
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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.
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Spoon roasted vegetables into a large mixing bowl; add bread, 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; Bake until top is crispy, about 10 minutes more; sprinkle with parsley.