Sweet and Savory Root Vegetable Stuffing

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Thank You Giada for another GREAT recipe keeper!!! I made this stuffing for Christmas Dinner 2012 along side of Sandra Lee's "Cider Brined Turkey". We were not sure about the stuffing, but Giada has NEVER let us down and we were looking for something DIFFERENT. We were amazed at the flavors of this stuffing. The apples and the cranberries are a great balance to all the root vegetables. I will say the prep work (cutting/Peeling/chopping takes longer than 30 Min. Advised prepping the day before and having everything chopped and ready to start cooking.

Entering this recipe into the Weight Watchers calculator shows with a serving size of 8 to 10 servings yelds 12 to 9 points per serving respectively. I WILL MAKE THIS AGAIN AND AGAIN.

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This is amazing!!! I used a Rosemary/Garlic Ciabatta bread from Whole Foods which they cubed for me, and I also bought the butternut squash already cubed from there as well. I also found dried cranberries sweetened with apple juice already at Natural Grocers, and I soaked them in OJ because I had it on hand. Finally, and this is probably the southern girl in me, but with all the fabulous ingredient I felt the recipe was simply screaming for some pecans. I added a heaping cup at the end....delish! I also used Pink Lady apples. The goat cheese put it over the top! This one is definitely a keeper. It is different, so some may not love it, but I sure did....Thank you Giada!!! :

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This is a delicious recipe ... I did not add the cheese, however. I made this for our large family Thanksgiving dinner and almost everyone loved it ... the rest said they liked it, but didn't love it. My one quibble with the directions is that it says "30 minutes" prep time ... it took me way, way longer than that to clean/peel/cut all the veggies and measure/prep all the additional ingredients. I will definitely be making it again though!

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Easily tweakable without disappointment! Not a sourdough fan so I used Pepperidge Farm Herbed Stuffing cubes with 1/8 tsp Allspice because 1 tsp is strong. Also a Braeburn Apple vs. Granny Smith. On the show, Giada soaked the cranberries - 3/4 cp was sufficient for my taste - in the apple juice concent to plump them for delish texture. First, I micro heated the concentrate. For convenience, buy precut butternut squash in your grocer's produce aisle, & this recipe can made the day before-bake it for 40 mins. covered with foil, then cover with plastic wrap and foil to refrig. The next day bring to room temp. & remove the plastic wrap & foil before finishing off in a preheated oven for 20-25 mins. or until heated through/browned on top - a real timesaver. Next time, I want to try dollops of Ricotta Salata instead of the Goat Cheese, yum! Also, I am thinking that cubed cornbread would be a great bread alternative.

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This recipe was even better than we expected!! Loved all the veggies and fruit!! We will definitely make this again.

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Thanks, Giada! This stuffing was delicious. I was a little wary of the Granny Smith apples (thinking they might be too tart I almost went with a different apple, but I am so glad I didn't. This stuffing had a wonderful balance of flavors. It was also easy to make. It was very well received at my Thanksgiving table this year. (Thanks,also, for the Persimmon/Pumpkin pie from this episode -- it too was a very big hit this year!

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Great recipe! Nice mix of veggies and I love the cranberries too. Delicious and not difficult to make.

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It was so nice to eat a stuffing that tasted sweet and delicious but actually good for you! I don't think I had ever eaten a parsnip before this meal. I will be making this for Thanksgiving this year.