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Roasted Vegetable & Chestnut Stuffing
Ingredients
Nonstick vegetable oil spray
1 pound onions, cut into 3/4-inch pieces
4 medium parsnips (about 15 ounces), peeled, cut into 1/2-inch pieces
2 large red bell peppers, cut into 3/4-inch pieces
1 pound fresh shiitake mushrooms, stemmed, caps cut into 1-inch pieces
3 tablespoons chopped fresh rosemary
10 tablespoons butter, melted
2 1/2 7.4-ounce jars whole roasted chestnuts, quartered
(about 4 cups)
1/2 cup chopped fresh parsley
2 large eggs
Canned low-salt chicken broth
Directions
Preheat oven to 400°F. Place bread in
large roasting pan. Bake until golden, stirring occasionally, about 15 minutes.
Transfer bread to very large bowl; cool. Maintain oven temperature.
Spray 2 large rimmed baking sheets with nonstick spray.
Combine onions, parsnips, peppers, mushrooms, rosemary, and 4 tablespoons butter
in large bowl; toss to coat. Sprinkle generously with salt and pepper. Divide
vegetable mixture between prepared baking sheets. Roast until vegetables are
tender and beginning to brown, stirring every 10 minutes, about 35 minutes
total.
Add roasted vegetables to bowl with bread. Add
chestnuts, parsley, and remaining 6 tablespoons melted butter; stir to blend.
Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
To bake stuffing in turkey:
Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to
remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of
remaining stuffing). Generously butter baking dish. Spoon remaining stuffing
into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing
in dish along side turkey until heated through, about 25 minutes. Uncover
stuffing. Bake until top of stuffing is slightly crisp and golden, about 15
minutes longer.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish,
depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1
1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil,
buttered side down. Bake until heated through, about 40 minutes. Uncover and
bake until top is slightly crisp and golden, about 20 minutes longer.
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