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Midwest Roasted Vegetable Stuffing




Source of Recipe


David Koelling of the American Harvest Cooking School


List of Ingredients




# 1 2# Loaf French Bread
# 4 Tbl Butter
# 1 Large Onion, Diced
# 6 Ribs Celery, Diced
# 1 Tbl Dried Thyme
# 1 tsp Fresh Thyme
# 2 tsp Dried Sage
# 6 Cloves Garlic
# Roasted Vegetables
# 1 Each of the following
# Large Turnip
# Rutabaga
# Parsnip
# Large Carrot
# Celery Root
# Zucchini Squash
# Red Pepper
# Fennel
# 1/4 Cup Olive oil
# 3 Cups Chicken or Turkey Stock
# Salt and Pepper to Taste

Recipe



Cut bread into 3/4 inch pieces and bake in a 350 degree oven until lightly toasted.

Place butter, onions, celery, garlic and herbs in a large skillet and sauté over medium heat until the onions are tender.

Slice the Roasting vegetables into 1/2 inch slices and toss in olive oil. Roast in a 450 degree oven for about 8 minutes. Remove and chop into 1 inch pieces.

Mix all of the ingredients together and bake in a buttered and covered roasting pan at 350 degrees for about 40 to 50 minutes.