Sweet and Savory Root Vegetable Stuffing

Name: Sweet and Savory Root Vegetable Stuffing
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters frozen apple juice concentrate, thawed; 1 teaspoons freshly ground black pepper; 454 grams butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes; 4 mediums carrots, peeled and cut into 1/2-inch cubes; 170 grams 1/4 cups dried cranberries; 3 larges eggs, at room temperature, beaten; 2 Tbsps chopped fresh thyme leaves; 158 milliliters ounces (about goat cheese, coarsely crumbled, optional; 340 grams Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes; 1 teaspoon ground allspice; 1 teaspoon kosher salt; 2 larges leeks, white and pale green parts only, thinly sliced; 1 large Zest of lemon; 3 Tbsps extra-virgin olive oil; 3 mediums parsnips, peeled and cut into 1/2-inch cubes; 227 grams sourdough bread, cut into 1/2-inch cubes (about 6 cups); 6 Tbsps unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces); 177 milliliters vegetable stock

Sweet and Savory Root Vegetable Stuffing is a vegetarian recipe with 10 servings. One portion of this dish contains approximately 9g of protein, 16g of fat, and a total of 369 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a budget friendly side dish for Thanksgiving. A mixture of apple juice concentrate, carrots, cranberries, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 2 hours and 10 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Aluminum Foil

Oven

In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes.

Ingredients you will need

Butternut Squash