Roasted Brussels Sprouts and Butternut Squash Bread Stuffing
This Thanksgiving try a new twist on stuffing with this Roasted Brussels Sprouts and Butternut Squash Bread Stuffing. Lots of veggies and full of flavor!
Brussels sprouts, quartered
small butternut squash, peeled and cut into small cubes
. olive oil
pkg. herb seasoned bread cubes
butter, 1/2 stick
bacon, cut into small pieces
stalks celery, finely diced
carrots, finely diced
Better Than Bouillon® Roasted Chicken Base
Salt and freshly ground black pepper
Pre-heat the oven to 425°F.
Drizzle the Brussels sprouts and butternut squash with olive oil in a11in x 11in
. Roast for 40 to 45 minutes. Stirring occasionally.
Remove the roasted Brussels sprouts, squash from the oven. Reduce the heat to 375°F.
In a large bowl combine the bread cubes with the roasted Brussels sprouts and the squash.
Heat the same pan over medium heat and add the butter and bacon pieces.
When the bacon is cooked, add the celery, mushrooms, carrots, and onions and cook until soft, 6 to 8 minutes.
As the veggies cook combine the bouillon with the boiling water. Whisk until completely dissolved.
Pour in the chicken broth, then add the Italian seasonings. Salt and pepper to taste.
Stir until combined. Cook for a couple of minutes until heated through.
Gradually ladle the broth mixture into the bread, sprouts and squash mixture. Tossing lightly to combine and moisten all ingredients. Add a little more salt and pepper, if needed, to taste.
Place the dressing mixture back into the same pan and bake until golden brown on top, 25 to 35 minutes.
First published by Quinn Caudill for