This tasty vegetarian stuffing recipe from Tractor At Home is the perfect side dish for any festive dinner this holiday season
PART A
- 1 lb butternut squash, 1/2-inch diced
- 1 pink lady apples, 3/4-inch diced
- 1 shallot, thinly sliced
- 1 to 2 tablespoons olive oil
- Kosher salt and freshly cracked pepper, to taste
Toss all ingredients and transfer to a parchment lined sheet pan. Roast at 400F until tender, around 25 minutes.
PART B
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 5 fresh sage leaves, chiffonade
- 5 sprigs of fresh thyme, leaves removed
- 1 sprig fresh rosemary, leaves removed and finely chopped
- Kosher salt and freshly cracked pepper, to taste
Melt butter and olive oil in large pot. Add celery, onion, salt and pepper and sauté until translucent. Add herbs and sauté 3 to 5 minutes more, until fragrant. Remove from heat.
PART C
- 3/4 loaf of crusty bread, diced
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts
- 1/4 cup Italian parsley, chopped
- 1 1/2 cups vegetable stock
In a large bowl, combine Part C with Parts A and B. Butter a baking dish and add stuffing in an even layer. Preheat oven to 375F. Cover baking dish with foil and bake for 30 minutes. Remove foil and return to oven for an additional 15 minutes until desired level of crispiness.
Serves 6 to 8 people.