Roasted Autumn Vegetable Stuffing | The Recipe Critic

Name: Roasted Autumn Vegetable Stuffing | The Recipe Critic
Ingredients: 1 large crusty loaf of french bread (cut into 1 inch pieces, (about 8 cups)); 1/2 pound Brussels sprouts (cut into fourths); 1 cup acorn squash (cubed); 1 cup sweet potato (cubed); 1/2 red onion (cubed); 2 Tablespoons olive oil; 1 Tablespoon McCormick Basil Leaves (divided); 2 teaspoons McCormick Rubbed Sage (divided); 2 teaspoons McCormick Thyme Leaves (divided); 1/2 pound bacon (cooked and crumbled); 8 tablespoons butter (cut into 1/2 inch pieces); 2 cups chicken broth; Fresh Parsley (chopped and dried cranberries for garnish)

"Roasted Autumn Vegetable Stuffing is the perfect side dish for your holiday meal. Filled with roasted autumn vegetables and bacon, this is the perfect addition to the dinner table. Roasted Autumn Vegetable Stuffing This is my favorite time of the year. I love the crisp cool air, sweaters and the beautiful fall leaves. Thanksgiving…..."

INGREDIENTS

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1 large crusty loaf of french bread (cut into 1 inch pieces, (about 8 cups))

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1/2 pound Brussels sprouts (cut into fourths)

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1 cup acorn squash (cubed)

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1 cup sweet potato (cubed)

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1/2 red onion (cubed)

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2 Tablespoons olive oil

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1 Tablespoon McCormick Basil Leaves (divided)

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2 teaspoons McCormick Rubbed Sage (divided)

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2 teaspoons McCormick Thyme Leaves (divided)

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1/2 pound bacon (cooked and crumbled)

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8 tablespoons butter (cut into 1/2 inch pieces)

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2 cups chicken broth

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Fresh Parsley (chopped and dried cranberries for garnish)

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