Sweet and Savory Root Vegetable Stuffing


8 to 10 servings
Sweet and Savory Root Vegetable Stuffing
5 ½ tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into ½-inch pieces)unsalted butter5 ½
3 tablespoons extra-virgin olive oilextra-virgin olive oil3
4 medium carrots, peeled and cut into ½-inch cubescarrots4
3 medium parsnips, peeled and cut into ½-inch cubesparsnip3
2 large leeks, white and pale green parts only, thinly slicedleek2
One 1-pound butternut squash, halved, peeled, seeded and cut into ½-inch cubesbutternut squash1
1 teaspoon kosher saltkosher salt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½
2 tablespoons chopped fresh thyme leavesfresh thyme2
1 teaspoon ground allspiceground allspice1
Two 6-ounce Granny Smith apples, unpeeled, cored and cut into ½-inch cubesgranny smith apples2
Zest of 1 large lemonlemon(s)1
8-ounce loaf sourdough bread, cut into ½-inch cubes (about 6 cups)sourdough bread1
3 large eggs, at room temperature, beatenegg(s)3
1 ¼ cups (6 ounces) dried cranberriescranberries, dried6
¼ cup frozen apple juice concentrate, thawedfrozen apple juice concentrate¼
¾ cup vegetable stockvegetable broth¾
5 ounces (about ⅔ cup) goat cheese, coarsely crumbled, optionalgoat cheese5


Sweet and Savory Root Vegetable Stuffing
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.

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

Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.

In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.

cook's notes

To clean leeks, slice lengthwise and run under water, making sure to get between the layers.
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