Categories: THANKSGIVING

Ingredients

• cooking spray 6 spray(s)
• whole wheat bread 9 oz
• uncooked butternut squash 1 pound, peeled, cut in 1/2-in dice
• uncooked Brussels sprouts 1 pound(s), quartered if large
• fresh apple(s) 2 medium, Gala variety, cored, cut in 1/2-in dice
• uncooked fennel bulb(s) 1 medium, coarsely chopped
• uncooked shallot(s) 4 medium, sliced
• olive oil 2 Tbsp, divided
• table salt 1⁄2 tsp
• black pepper 1⁄4 tsp, freshly ground
• fat free chicken broth 1 2⁄3 cups
• egg 1 large, beaten
• fresh thyme 1 1⁄2 tsp, chopped
• rosemary 1 1⁄2 tsp, fresh, chopped
• fresh sage 1 1⁄2 tsp, chopped
• fresh parsley 1 Tbsp, chopped

Directions

1. Preheat oven to 425°F. Coat a shallow 2 1/2-qt baking dish with cooking spray; set aside.

2. Place bread on a large rimmed baking sheet and coat with cooking spray; spread into an even layer and bake until toasted, 10 minutes.

3. Meanwhile, toss squash, Brussels sprouts, apples, fennel, shallots, 1 Tbsp oil, salt and pepper in a large bowl until combined; spread in a single layer over 2 large rimmed baking sheets and coat with cooking spray. Roast until browned and tender, stirring once and switching pans between oven racks halfway through baking, about 25 minutes.

4. Spoon roasted vegetables into a large mixing bowl; add bread, remaining 1 Tbsp oil, broth, egg, thyme, rosemary and sage and stir well. Spoon stuffing into prepared baking dish; coat top with cooking spray. Cover with foil; bake until hot, about 30 minutes. Uncover; Bake until top is crispy, about 10 minutes more; sprinkle with parsley.

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