Root Vegetable Stuffing with Fall Fruit

I cannot believe Thanksgiving is next week already, that means time to start planning sides & desserts.  I watched Giada make a version of this stuffing that is both sweet & savory & thought I'd give it a test run before the big turkey day.  I'd say it was a hit, according Chris & me of course.

I love stuffing but I really do not like any type of meat in it - sausage, gizzard, no thanks.  I loved this recipe because it has hearty root veggies plus the sweetness of fall fruit. It's kind of like a dinner cobbler - too savory to be dessert but just sweet enough to make you want seconds.

This particular recipe calls for goat cheese for a tangy extra creamy zing but if you don't like goat cheese (Maggie I know what you're thinking) you can just leave it off, but if you love goat cheese like Chris & me, you're in for a real treat.

Click through for the full recipe (that serves 8-10 people) & photos.



Ingredients

• 1 small loaf cranberry focaccia bread (or any hearty kind of bread), bread cut into ½-inch cubes (about 6 cups)
• 4 tablespoons (½ stick) unsalted butter, divided, plus butter for baking dish
• 2 tablespoons olive oil
• 4 medium carrots, peeled, cut into ½-inch cubes (about 2 ½ cups)
• 3 medium parsnips, peeled, cut into ½-inch cubes (about 2 cups)
• 2 red onions, cut into  ½-inch pieces
• 2 Granny Smith apples, peeled, cored, cut into ½-inch cubes (about 2 cups)
• 2 tablespoons chopped fresh thyme
• 1 teaspoon ground allspice
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 6-ounce package dried cranberries
• 1 cup chicken/vegetable broth
• 3 large eggs
• 5-ounces fresh goat cheese, coarsely crumbled

Make it!

1. Preheat the oven to 375 degrees F.
2. If using fresh bread, spread the bread cubes on large rimmed baking sheet in single layer. Bake until the bread is almost firm to touch and beginning to brown slightly in spots around the edges, 15 to 20 minutes. Remove from oven and cool bread on the baking sheet. Maintain oven temperature.
3. Butter a 13x9x2-inch baking dish. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
4. Add the onions, carrots, & parsnips to the skillet & sauté until the vegetables are beginning to soften, stirring frequently, about 15 minutes.
5. Add the apples & 1 tablespoon butter to the same skillet & sauté until the apples are slightly softened, about 5 to 6 minutes.
6. Stir in thyme & allspice. Season the vegetable mixture with salt and pepper. Remove from heat. Cool slightly.
7. Meanwhile, combine the dried cranberries & 1/4 cup broth in a medium bowl; let soak 10 minutes. Strain the broth from the cranberries into another medium bowl
8. Whisk together the rest of the broth & eggs until well blended.
9. Combine the bread cubes, vegetable mixture, & cranberries in a very large bowl.
10. Add the egg-broth mixture & toss until bread is slightly moistened.
11. Transfer the stuffing mixture to the prepared baking dish.
12. Dot with remaining 1 tablespoon butter. Cover the dish tightly with buttered foil, buttered side down.
13. Bake stuffing covered with foil 25 - 30 minutes.
14. Remove the foil & continue to bake the stuffing until top is slightly crisp and brown in spots, about 15 – 20 minutes.
15. Scatter the goat cheese over the stuffing for the last 5 minutes of baking. Let stuffing rest 10 to 15 minutes and serve.