Roasted Vegetable and Herb Stuffing
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Makes about 8 cups
Autumn root vegetables, with their firm textures and hint of sweetness, are
especially wonderful when roasted, and can be turned into a fabulous stuffing.
As a time saver, roast the vegetables the night before, if you wish. Don't
be afraid to let the vegetables get nicely browned--the caramelization will only
enhance their flavor.
3 tablespoons olive oil
3 large carrots, cut into 1/2-inch thick rounds
2 large parsnips, cut into 1/2-inch thick rounds
1 large (1 1/4 pounds) celery root, pared, and cut into 1/2-inch cubes
1 large onion, cut into sixths
Salt
Freshly ground pepper
1 pound crusty country-style bread, cut into 1/2-inch cubes, dried uncovered
at room temperature overnight to stale
1/4 cup chopped fresh parsley
1 1/2 teaspoons chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
2 cups Homemade Turkey Stock or chicken broth, as needed
- Preheat the oven to 450° F. In a large roasting pan, drizzle the oil
over the carrots, parsnips, celery root, and onions and mix with your hands to
coat the vegetables with the oil. Season with salt and pepper to taste. Roast,
stirring the vegetables often, until they are tender and nicely browned, 35 to 45
minutes. Transfer to a bowl and cool. On a work surface, coarsely chop the
cooled vegetables into pieces about 1/2-inch square. (The roasted vegetables can
be prepared up to 1 day ahead, covered and refrigerated. Reheat in a skillet
before using.)
- Transfer the roasted vegetables to a large bowl. Mix in the bread cubes,
parsley, and poultry seasoning. Gradually stir in about 1 1/2 cups of broth.
Season again with salt and pepper. Use as a stuffing. Or, place in a lightly
buttered casserole, drizzle with the remaining 1/2 cup of broth, cover and bake
as a side dish.
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