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Home -> Holiday Foods -> Thanksgiving
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Whole Wheat Bread and Roasted Vegetable Stuffing
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 tbsp. olive oil 3 large carrots, peeled and sliced 1/2 inch thick 2 large parsnips, peeled and sliced 1/2 inch thick 1 1/4 pound whole celery root, peeled and cut into 1/2 inch cubes 1 large onion, peeled and cut into 6 wedges 1 1/2 tsp. salt, divided 1/2 tsp. pepper, divided 10 cups cubed whole wheat or whole grain bread, dried overnight or in the oven 2 large eggs, beaten to blend 1/3 cup chopped fresh parsley 2 tsp. poultry seasoning 1 to 1 1/2 cups chicken or turkey broth
Directions
Preheat oven to 450 degrees. Place the carrots, parsnips, celery root and onion in a large roasting pan. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Drizzle oil over vegetables and stir to coat. Roast, stirring frequently, 35 to 45 minutes until vegetables are tender and browned. Transfer vegetables to a large bowl and cool. Coarsely chop vegetables. Mix in the bread cubes, eggs, parsley, poultry seasoning, 1 tsp. salt and 1/4 tsp. pepper. Gradually stir in 1 cup broth until stuffing is evenly moistened, adding additional broth if necessary.
Makes about 8 cups stuffing.
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