Recipe Index

Ingredients

• 1 large loaf French bread
• ½ pound quartered Brussels sprouts
• 1 cup cubed acorn squash
• 1 cup cubed sweet potato
• ½ diced red onion
• 2 tablespoons olive oil
• 1 tablespoon McCormick Basil Leaves, (divided)
• 2 teaspoons McCormick Rubbed Sage, (divided)
• 2 teaspoons McCormick Thyme Leaves, (divided)
• ½ pound cooked and chopped bacon
• 8 tablespoons cubed butter
• 2 cups chicken broth
• fresh Parsley (for garnish)
• dried cranberries (for garnish)

Method

1. Cut the loaf of French bread into 1-inch pieces and leave them out overnight to stale, or toast them in a 350 degree Fahrenheit oven for 10 to 12 minutes.
2. Heat the oven to 400 degrees Fahrenheit and toss the quartered Brussels sprouts, cubed acorn squash, cubed sweet potato and diced red onion in a bowl with the olive oil and a teaspoon each of the basil, sage and thyme.
3. Spread the seasoned vegetables in an even layer on a baking sheet and roast them for 20 to 30 minutes until tender and coloured, then take the sheet out of the oven.
4. Toss the bread pieces in a large bowl with the roasted vegetables, chopped cooked bacon, cubed butter and the remaining basil, sage and thyme.
5. Spread the stuffing mixture into a 9x13-inch baking dish and pour the chicken broth evenly over the top.
6. Cover the dish and bake it at 350 degrees Fahrenheit for 30 minutes, then uncover it and bake for 10 minutes more until the top crisps.
7. Scatter fresh parsley and dried cranberries over the baked stuffing as a garnish and serve it hot.

Prep: 30 min · Cook: 40 min · Total: 70 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data