Recipe: Roasted Root Vegetable Stuffing

Pictured is a pan of roasted root vegetables just pulled from my oven (beets, carrots, and turnips), all raised here at Wishful Acres Farm.  These roasted root veggies will be magically transformed tomorrow into one of my favorite Thanksgiving recipes, which I'm happy to share with you!

Roasted Root Vegetable stuffing

 

3 tablespoons olive oil

3 large carrots, cut into 1/2-inch-thick rounds

2 large beets, cut into 1/2-inch-thick rounds

1 large turnip, 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 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

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 root vegetables 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. (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. Happy Thanksgiving!