WHOLE WHEAT BREAD AND ROASTED VEGETABLE STUFFING

WHOLE WHEAT BREAD AND ROASTED VEGETABLE STUFFING image

Yield 8 Cups

Number Of Ingredients 13

3 tablespoons olive oil
3 large carrots, peeled and cut into 1/2-inch-thick rounds
2 large parsnips, peeled and cut into 1/2-inch-thick rounds
1 large celery root (1 1/4 pounds), peeled and cut into 1/2-inch cubes
1 large onion, cut into 6 wedges
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 pound firm whole wheat or whole grain bread, cut into 1/2-inch cubes, dried overnight or in the oven (about 10 cups)
2 eggs, beaten
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1/3 cup chopped fresh parsley
2 teaspoons poultry seasoning, preferably homemade (see recipe for Homemade Poultry Seasoning below)
1 to 1 1/2 cups turkey or chicken stock, as needed

Steps:

Preheat the oven to 450 degrees F. In a large roasting pan, drizzle the oil over the carrots, parsnips, celery root, and onion and mix with your hands to coat the vegetables with the oil. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast, stirring the vegetables often, until they are tender and nicely browned, 35 to 45 minutes. Transfer to a bowl and let cool. On a work surface, coarsely chop the vegetables. (The roasted vegetables can be prepared up to 1 day ahead, covered, and refrigerated. Warm in a large nonstick skillet before using.) Transfer the roasted vegetables to a large bowl. Mix in the bread cubes, eggs, parsley, poultry seasoning, and remaining 1 teaspoon pepper. Gradually stir in about 1 cup broth, until the stuffing is evenly moistened but not soggy. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish. HOMEMADE POULTRY SEASONING: Combine 1 teaspoon each dried rosemary, dried crumbled sage, dried thyme leaves, dried marjoram, and celery salt, and 1/4 teaspoon freshly ground pepper. Crush together, preferably in a mortar and pestle or in a mini-food processor.