Roasted Vegetable and Chestnut Stuffing

Name: Roasted Vegetable and Chestnut Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 10 Tbsps butter, melted; 2 liters 1/2 7.4-ounce jars whole roasted chestnuts, quartered (about; 2 larges eggs; 118 milliliters chopped fresh parsley; 3 Tbsps chopped fresh rosemary; 454 grams fresh shiitake mushrooms, stemmed, caps cut into 1-inch pieces; 12 servings Canned low-salt chicken broth; 454 grams onions, cut into 3/4-inch pieces; 425 grams medium parsnips (about , peeled, cut into 1/2-inch pieces; 2 larges red bell peppers, cut into 3/4-inch pieces; 454 grams sliced sourdough bread with crusts, cut into 1/2-inch pieces (about 14 cups)

Roasted Vegetable and Chestnut Stuffing is a vegetarian side dish. This recipe serves 12. One portion of this dish contains approximately 9g of protein, 12g of fat, and a total of 453 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of butter, rosemary, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 400°F.

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Oven

Place bread in large roasting pan.

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Bread

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Roasting Pan

Bake until golden, stirring occasionally, about 15 minutes.

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Oven

Transfer bread to very large bowl; cool. Maintain oven temperature.

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Bread

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Bowl

Oven

Spray 2 large rimmed baking sheets with nonstick spray.

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Baking Sheet

Combine onions, parsnips, peppers, mushrooms, rosemary, and 4 tablespoons butter in large bowl; toss to coat.

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Mushrooms

Parsnip

Rosemary

Peppers

Butter

Onion

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Bowl

Sprinkle generously with salt and pepper. Divide vegetable mixture between prepared baking sheets. Roast until vegetables are tender and beginning to brown, stirring every 10 minutes, about 35 minutes total.

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Salt And Pepper

Vegetable

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Baking Sheet

Add roasted vegetables to bowl with bread.

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Vegetable

Bread

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Bowl

Add chestnuts, parsley, and remaining 6 tablespoons melted butter; stir to blend. Season stuffing to taste with salt and pepper.

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Salt And Pepper

Chestnuts

Stuffing

Parsley

Butter

Mix eggs into stuffing.

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Stuffing

Egg

Loosely fill neck and main cavities of turkey with stuffing.

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Stuffing

Whole Turkey

Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down.

Ingredients you will need

Stuffing

Butter

Broth