Ingredients
- 5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces)
- 3 tablespoons extra-virgin olive oil
- 4 medium carrots, peeled and cut into 1/2-inch cubes
- 3 medium parsnips, peeled and cut into 1/2-inch cubes
- 2 large leeks, white and pale green parts only, thinly sliced
- One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh thyme leaves
- 1 teaspoon ground allspice
- Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes
- Zest of 1 large lemon 8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups)
- 3 large eggs, at room temperature, beaten
- 1 1/4 cups (6 ounces) dried cranberries
- 1/4 cup frozen apple juice concentrate, thawed
- 3/4 cup vegetable stock
- 5 ounces (about 2/3 cup) goat cheese, coarsely crumbled, optional
Directions
Cook's Note: To clean leeks, slice lengthwise and run under water, making sure to get between the layers.
Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes.
Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.
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By dlmurphy1
North Hills, CA
on December 27, 2012
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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.
By ladychurchwells
on December 25, 2012
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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!!! :
By ainem
Dresden, NY
on November 23, 2012
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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!
Read all 8 reviews