Whole Wheat Bread and Roasted Vegetable Stuffing

Preheat the oven to 450 degrees F.

In a large roasting pan, drizzle the oil over the carrots, parsnips, celery root, and onion and mix with your hands to coat the vegetables with the oil. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast, stirring the vegetables often, until they are tender and nicely browned, 35 to 45 minutes. Transfer to a bowl and let cool. On a work surface, coarsely chop the vegetables. (The roasted vegetables can be prepared up to 1 day ahead, covered, and refrigerated. Warm in a large nonstick skillet before using.)

Transfer the roasted vegetables to a large bowl. Mix in the bread cubes, eggs, parsley, poultry seasoning, and remaining 1 teaspoon pepper. Gradually stir in about 1 cup broth, until the stuffing is evenly moistened but not soggy. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.

HOMEMADE POULTRY SEASONING: Combine 1 teaspoon each dried rosemary, dried crumbled sage, dried thyme leaves, dried marjoram, and celery salt, and 1/4 teaspoon freshly ground pepper. Crush together, preferably in a mortar and pestle or in a mini-food processor.