Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
2 hr 10 min
Prep:
30 min
Cook:
1 hr 40 min
Yield:
8 to 10 servings
Level:
Easy
Total:
2 hr 10 min
Prep:
30 min
Cook:
1 hr 40 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Cook's Note

To clean leeks, slice lengthwise and run under water, making sure to get between the layers.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Quinoa and Vegetable Stuffed Peppers

Recipe courtesy of Rachael Ray

Bourbon Brown Sugar-Stuffed Sweet Potato Skins

Recipe courtesy of Jeff Mauro

Savory Crepes

Recipe courtesy of La Madeleine

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Browse Reviews By Keyword