Sweet and savory root vegetable stuffing with apples and dried cranberries

By dyannucci

Vegetarian stuffing

Ingredients

• Ingredients
• 1/2 of 16-ounce loaf sourdough bread, crust removed, bread cut into 1/2-inch cubes (about 6 cups)
• 4 tablespoons (1/2 stick) unsalted butter, divided, plus butter for baking dish
• 2 tablespoons olive oil
• 1 14- to 16-ounce butternut squash, halved, peeled, seeded, cut into 1/2-inch cubes (about 21/2 cups)
• 12 ounces medium carrots (about 4), peeled, cut into 1/2-inch cubes (about 21/2 cups)
• 8 ounces medium parsnips (about 3), peeled, cut into 1/2-inch cubes (about 2 cups)
• 3 cups thinly sliced leeks, cleaned (*see cooks note) (white and pale green parts only; about 2 large)
• 2 6-ounce Granny Smith apples, peeled, cored, cut into 1/2-inch cubes (about 2 cups)
• 2 tablespoons chopped fresh thyme
• Grated zest from 1 large lemon (about 2 teaspoons)
• 1 teaspoon ground allspice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 6-ounce package dried cranberries
• 1 cup vegetable broth
• 3 large eggs
• 5-ounces fresh goat cheese, coarsely crumbled

Details

Servings 8

Preparation

Step 1

Preparation
Preheat the oven to 375 degrees F. 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 oventemperature.

Butter a 13x9x2-inch glass baking dish. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the squash, carrots, and parsnips to the skillet and sauté until the vegetables are beginning to soften, stirring frequently, about 15 minutes. Add the apples, the leeks, and 1 tablespoon butter to the same skillet and sauté until the leeks are slightly softened, about 5 to 6 minutes. Stir in thyme, lemon zest, and allspice. Season the vegetable mixture with salt and pepper. Remove from heat. Cool slightly.

Meanwhile, combine the dried cranberries, vegetable broth and eggs in a medium bowl; whisk until well blended. Combine the bread cubes, vegetable mixture, and cranberries in a very large bowl. Add the egg-broth mixture and toss until bread is slightly moistened. Transfer the stuffing mixture to the prepared baking dish. Dot with remaining 1 tablespoon butter. Cover the dish tightly with buttered foil, buttered side down. Bake stuffing covered with foil 25 - 30 minutes. Remove the foil and continue to bake the stuffing until top is slightly crisp and brown in spots, about 15 - 20 minutes. Scatter the goat cheese over the stuffing for the last 5 minutes of baking. Let stuffing rest 10 to 15 minutes and serve.

Prep Time: 45 to 50 minutes

Cook Time: about 45 minutes

Tips
Cooks Note: To clean leeks, slice them lengthwise and run them under water. Make sure to get between the layers.

Serving Size
Serves 8 to 10