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Roasted Root Vegetable Stuffing

Roasted Root Vegetable Stuffing

Roasted Root Vegetable Stuffing is a delicious twist on your Thanksgiving Favorite. Carrots, parsnips and butternut squash are roasted to perfection then tossed with toasted bread.
Course Side Dish
Cuisine American
Keyword Healthy Stuffing, Stuffing, Vegetable Stuffing
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 164 kcal


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

Make it Vegetarian:  You can use vegetable stock instead of chicken should you want to make this vegetarian.

Nutrition Facts
Roasted Root Vegetable Stuffing
Amount Per Serving
Calories 164 Calories from Fat 77
% Daily Value*
Fat 8.6g13%
Carbohydrates 18g6%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.