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Root Vegetable Stuffing with Fall Fruit

by Livestrong_Recipes  |  Nov 21, 2014

Root Vegetable Stuffing with Fall Fruit
  1. PREP
  2. 30 m
  • COOK
  • 1 h
  • TOTAL
  • 1h 30m

Recipe and photo courtesy of blogger HeatherOMade http://www.heatheromade.blogspot.com

INGREDIENTS

SERVES 10

  • 7 Focaccia Bread Slice
  • 4 tbsp Butter, Unsalted
  • 2 tbsp olive oil
  • 4 carrot(s)
  • 3 parsnips
  • 1/2 medium red onion
  • 2 medium Apple
  • 2 tbsp Thyme, Fresh
  • 1 tsp Allspice, Ground
  • 1 tsp Kosher Salt
  • 1/2 tsp Pepper, Black
  • 6 oz Organic Dried Cranberries
  • 1 cup Vegetable Broth
  • 3 egg(s)
  • 5 oz Organic Goat Cheese

DIRECTIONS

1 Preheat the oven to 375 degrees F.
2 If using fresh bread, spread the bread cubes on large rimmed baking sheet in single layer. Bake until the bread is almost firm to touch and beginning to brown slightly in spots around the edges, 15 to 20 minutes. Remove from oven and cool bread on the baking sheet. Maintain oven temperature.
3 Butter a 13x9x2-inch baking dish. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
4 Add the onions, carrots, and parsnips to the skillet & sauté until the vegetables are beginning to soften, stirring frequently, about 15 minutes.
5 Add the apples and 1 tablespoon butter to the same skillet & sauté until the apples are slightly softened, about 5 to 6 minutes.
6 Stir in thyme and allspice. Season the vegetable mixture with salt and pepper. Remove from heat. Cool slightly.
7 Meanwhile, combine the dried cranberries & 1/4 cup broth in a medium bowl; let soak 10 minutes. Strain the broth from the cranberries into another medium bowl.
8 Whisk together the rest of the broth & eggs until well blended.
9 Combine the bread cubes, vegetable mixture, & cranberries in a very large bowl.
10 Add the egg-broth mixture & toss until bread is slightly moistened.
11 Transfer the stuffing mixture to the prepared baking dish.
12 Dot with remaining 1 tablespoon butter. Cover the dish tightly with buttered foil, buttered side down.
13 Bake stuffing covered with foil 25 - 30 minutes.
14 Remove the foil & continue to bake the stuffing until top is slightly crisp and brown in spots, about 15 – 20 minutes.