roasted root vegetable stuffing

When I was creating my Thanksgiving menu last year, it occurred to me that most of the traditional Thanksgiving courses are based on carbs – stuffing, potatoes, rolls. The only traditional non-carb sides are the green bean casserole that nobody likes and the sugar-laden cranberries. I have nothing against carbs, and I know all about splurging for a holiday, but I actually like vegetables. Plus, if you include lower calorie food in the menu, you can eat more before filling up!

I would go so far as to almost call this healthy, although it depends on the cornbread you use. It’s mostly vegetables – vegetables whose natural sugars are intensified through roasting. The sweet earthy root vegetables meld perfectly with similarly flavored cornbread.

Beyond the parsnips and rutabaga, it’s a typical dressing recipe with eggs and broth binding the ingredients together before the mixture is baked until it’s crisp on top (but maybe not dry and burned like mine). The result is a dressing that’s almost too good to be topped with white wine gravy.

Two years ago: Glazed Lemon Cookies
Three years ago: Wheatmeal Shortbread Cookies

Printer Friendly Recipe
Cornbread Dressing with Roasted Root Vegetables (adapted from Bon Appétit via epicurious)

Serves 6

6 ounces shallots, peeled, halved if small, quartered if large
8 ounces carrots, sliced ¼-inch thick on the diagonal
8 ounces parsnips, sliced ¼-inch thick on diagonal
8 ounces rutabaga, cut into ½-inch cubes
salt and pepper
olive oil
4 large garlic cloves, unpeeled
1 tablespoon fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons minced fresh sage
2 cups ½-inch cubes of cornbread
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
1 cup low-salt chicken broth (or Golden Turkey Stock)

1. Preheat the oven to 425 degrees. Spread the shallots, carrots, parsnips, and rutabaga in a single layer on a rimmed baking sheet. Season with a generous sprinkling of salt and pepper and drizzle with just enough olive oil to coat. Roast for about 45 minutes, stirring every 15 minutes, until the vegetables are soft and browned around the edges. Add the garlic during last 15 minutes. Set the roasted garlic aside; transfer the other vegetables to a large bowl.

2. Spread the cornbread cubes over the now-empty baking sheet. Bake until dry, 10-15 minutes, stirring about halfway through the cooking time.

3. Spray a baking dish with nonstick spray. Mince the garlic; add it to the vegetables along with the herbs and cornbread cubes. In a medium bowl, whisk the eggs, then whisk in the broth and butter; pour the egg mixture over the vegetable mixture and gently fold to combine.

4. Transfer the mixture to the prepared baking dish. Cover the pan with foil; bake until heated through, about 30 minutes. Uncover and bake until browned and crisp, about 15 minutes longer.