Sweet and Savory Root Vegetable Stuffing

Deselect All

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