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Whole Wheat Bread and Roasted Vegetable Stuffing

Source: 50 Best Stuffings and Dressings
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Active Time:  10 Minutes
Total Time:  45 Minutes
  Makes about 8 cups
Roasting enhances the sweetness and deep flavor of autumn root vegetables. To save time, roast the vegetables the night before you make the stuffing. Don't be afraid to let the vegetables get nicely browned -- the caramelization will only enhance their taste. Use with turkey, chicken, or pork.
RECIPE INGREDIENTS
3 tablespoons olive oil
3 large carrots, peeled and cut into 1/2-inch-thick rounds
2 large parsnips, peeled and cut into 1/2-inch-thick rounds
1 large celery root (1 1/4 pounds), peeled and cut into 1/2-inch cubes
1 large onion, cut into 6 wedges
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 pound firm whole wheat or whole grain bread, cut into 1/2-inch cubes, dried overnight or in the oven (about 10 cups)
2 eggs, beaten
1/3 cup chopped fresh parsley
2 teaspoons poultry seasoning, preferably homemade (see recipe for Homemade Poultry Seasoning below)
1 to 1 1/2 cups turkey or chicken stock, as needed
DIRECTIONS
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.


Serving size =1 cup


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 8 cups
Calories: 173
Fat. Total: 6g
Fiber: 5g
Carbohydrates, Total: 26g
Sodium: 550mg
% Cal. from Fat: 31%
Cholesterol: 36mg
Protein: 6g
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