Stuffing! For some of us, it’s the main event. This Roasted Root Vegetable Stuffing is everything you love about stuffing with the added bonus of sweet roasted vegetables. Not only do the roasted vegetables make the dish pretty; they also add another layer of texture and flavor. This is a healthy stuffing recipe that will remind you a lot of the original.
Roasted Root Vegetable Stuffing
You can use any kind of bread really, but you want a drier bread that you can toast up so that your stuffing isn’t too soggy. I like to use an artisan bread like baguette or french bread. You could even do a combination and put some corn bread in there.
Stale bread is great for stuffing. Check the bakery for markdowns and grab it for stuffing. You’ll save some money and have the perfect bread for stuffing.
Substitutions for Stuffing
This recipe uses butternut squash, carrots and parsnips. You could sub in some sweet potato, acorn squash or delicata squash. The possibilities are endless, but stick to root vegetables for the best results.
You could add chicken sausage, turkey sausage or pork sausage to the stuffing. Apples would also be a nice fall flavor addition.
If you have vegetarians or vegans coming to Thanksgiving, you can definitely use vegetable broth in your stuffing instead of chicken broth. This is a great way to serve everyone the same thing without making an entirely different dish. I love putting a slight twist on the classics. It changes things just enough to make them yummy, but still remind you of the original.
Healthy Stuffing Recipe Tips
Subbing in some vegetables in place of the bread already make this a healthier option. We also aren’t using a ton of butter. You just need enough butter for flavor. If you are vegan, just us whatever vegan butter you like and replace it 1:1.
I really hope you make this Roasted Root Vegetable Stuffing this Thanksgiving. If you do, please tag me on Instagram @FreshFitKitchen. I love to see what’s cooking!
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Roasted Root Vegetable Stuffing
- 2 large Carrots chopped into 1 inch pieces
- 1 large Parsnip chopped into 1 inch pieces
- 2 cups Butternut Squash chopped into 1 inch pieces
- 1.5 cups onion finely diced
- 2 stalks Celery finely diced
- 2 tbsp. Butter
- 2 cups Chicken Broth
- 1 tsp. Poultry Seasoning You can find this on the spice aisle. I like McCormicks.
- 5 cups Artisan Bread Cut into 2 inch cubes- use baguette, french bread and / or a combo of corn bread.16
- salt and pepper
Preheat the oven to 425 degrees. On one large sheet tray or 2 medium ones, drizzle a few tablespoons of olive oil. Toss the chopped carrot, parsnip, and butternut squash in the olive oil. Sprinkle evenly with salt and pepper.
On another sheet tray, place your bread cubes. Stale bread is perfect for this recipe, so visit the bakery at your grocery store and see if they have day old bread you can purchase at discount. Ciabatta, sourdough, wheat and/or country white are all good options. Using a mix of all them is nice.
Place the bread on one rack and the vegetables on the other. Bake at 425 for 25-27 minutes tossing halfway through. The bread should be dry and toasted and the vegetables will be soft and golden.
On the stove top heat a large pot over medium heat. Add the butter, onion and celery. Cook for 2-4 minutes until the celery and onion are translucent.
Sprinkle the poultry seasoning into the onion and celery mix. Stir the mixture together. You'll then add in roasted vegetables and bread. Then pour the chicken broth into the mixture and toss to coat.
Spray a 9x13 dish with cooking spray. Pour the stuffing mixture into the casserole dish. Bake at 425 for 25-30 minutes or until the top is golden brown.
Make it Vegetarian: You can use vegetable stock instead of chicken should you want to make this vegetarian.