Roasted Vegetable and Chestnut Stuffing Recipe

Name: Roasted Vegetable and Chestnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about ¼ cups); 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

Servings: persons

16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about ¼ cups)
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

1
Preheat oven to 400F.
2
Place bread in large roasting pan.
3
Bake until golden, stirring occasionally, about 15 minutes.
4
Transfer bread to very large bowl; cool.
5
Maintain oven temperature.
6
Spray 2 large rimmed baking sheets with nonstick spray.
7
Combine onions, parsnips, peppers, mushrooms, rosemary, and 4 tablespoons butter in large bowl; toss to coat.
8
Sprinkle generously with salt and pepper.
9
Divide vegetable mixture between prepared baking sheets.
10
Roast until vegetables are tender and beginning to brown, stirring every 10 minutes, about 35 minutes total.
11
Add roasted vegetables to bowl with bread.
12
Add chestnuts, parsley, and remaining 6 tablespoons melted butter; stir to blend.
13
Season stuffing to taste with salt and pepper.
14
Mix eggs into stuffing.
15
Loosely fill neck and main cavities of turkey with stuffing.
16
Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing).
17
Generously butter baking dish.
18
Spoon remaining stuffing into prepared dish.
19
Cover with buttered foil, buttered side down.
20
Bake stuffing in dish along side turkey until heated through, about 25 minutes.
21
Uncover stuffing.
22
Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
23
Preheat oven to 350F.
24
Generously butter 13x9x2-inch glass baking dish, depending on recipe.
25
Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups).
26
Transfer stuffing to prepared dish.
27
Cover with buttered foil, buttered side down.
28
Bake until heated through, about 40 minutes.
29
Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about ¼ cups), 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, and more.

Yes, Roasted Vegetable and Chestnut Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable and Chestnut Stuffing

How did you like this recipe?

Frequently Asked Questions