Roasted Vegetable and Chestnut Stuffing
- 16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about 14 cups)
- Nonstick vegetable oil spray
- 1 pound onions, cut into 3/4-inch pieces
- 4 medium parsnips (about 15 ounces), peeled, cut into 1/2-inch pieces
- 2 large bell peppers, cut into 3/4-inch pieces
- 1 pound fresh shiitake mushrooms, stemmed, caps cut into 1-inch pieces
- 3 tablespoons chopped fresh rosemary
- 10 tablespoons butter, melted
- 2 1/2 7.4-ounce jars whole roasted chestnuts, quartered (about 4 cups)
- 1/2 cup chopped fresh parsley
- 2 large eggs
- Canned low-salt chicken broth
- Produce
- 1 pound onions (3 cut into 4-inch pieces)
- Bell peppers, cut into 3/4-inch pieces, large (2)
- Chestnuts, whole roasted (2 1/2 7.4-ounce jars)
- Parsley, fresh (1/2 cup)
- Parsnips (about 15 ounces), medium (4)
- Rosemary, fresh (3 tablespoons)
- Shiitake mushrooms, fresh (1 pound)
- Canned Goods
- Chicken broth, Canned low-salt (1)
- Cooking & Baking
- Vegetable oil spray, Nonstick (1)
- Bread & Baked Goods
- Sourdough bread with crusts (16 ounces)
- Dairy
- Butter (10 tablespoons)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on bonappetit.com
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Published November 1, 2001 (11 years ago).
1 person saved this recipe.
