Roasted Vegetable and Chestnut Stuffing

Roasted Vegetable and Chestnut Stuffing
Photo by Noel Barnhurst


  • 1 pound onions
  • 16 ounces sliced sourdough bread with crusts
  • 2 large red bell peppers
  • 3 tablespoons fresh rosemary
  • 10 tablespoons butter
  • 4 medium parsnips (about 15 ounces)
  • 1 pound fresh shiitake mushrooms
  • + 5 more ingredients
    • 2 ½ 7.4-ounce jars whole roasted chestnuts
    • Canned low-salt chicken broth
    • 2 large eggs
    • ½ cup fresh parsley
    • Nonstick vegetable oil spray

Preheat oven to 400°F. Place bread in large roasting pan. Bake until golden, stirring occasionally, about 15 minutes. Transfer bread to very large bowl; cool. Maintain oven temperature. Spray 2 large rimmed baking sheets with nonstick spray. Combine onions, parsnips, peppers, mushrooms, rosemary,...

View full recipe at Epicurious


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