For the last year, I’ve really been trying to systematically sneak more fruits and vegetables into our family’s diet. You’d think the kids would be the worst, and while I have one horribly picky eater, the truth is it’s my husband who is really bad about eating his veggies. He simply doesn’t. They sit right there on his plate and wait. . .only to be gobbled up by one of the twins. (Because you know that food on a parents’ plate is infinitely more appetizing than food on their own plates.)
Coincidentally, for the first time ever since we’ve been married, I’m cooking a whole Thanksgiving dinner. So I’m searching for recipes that will not sit uneaten on my husband’s plate but won’t increase his chances of having a heart attack if he does eat them. I think I’ve found my stuffing recipe. I highly recommend chopping and roasting the vegetables the day before you want to make the stuffing.
You will need:
3 tablespoons olive oil
3 large carrots, peeled and cut into 1/2-inch-thick rounds
2 large parsnips, peeled and cut into 1/2-inch-thick rounds
1 large celery root peeled and cut into 1/2-inch cubes
1 large onion, cut into 6 wedges
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 pound firm whole wheat or whole grain bread, cut into 1/2-inch cubes,
dried overnight or in the oven (about 10 cups)
2 eggs, beaten
1/3 cup chopped fresh parsley
2 teaspoons poultry seasoning, preferably homemade
1 to 1 1/2 cups turkey or chicken stock, as needed
Directions
Preheat the oven to 450 degrees F.
In a large roasting pan, drizzle the oil over the carrots, parsnips, celery root, and onion and mix well to coat the vegetables with the oil.
Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Roast, stirring the vegetables often, until they are tender and nicely browned, 35 to 45 minutes. Transfer to a bowl and let cool. On a work surface, coarsely chop the vegetables. (Note: the roasted vegetables can be prepared up to 1 day ahead, covered, and refrigerated. Warm in a large nonstick skillet before using.)
Transfer the roasted vegetables to a large bowl. Mix in the bread cubes, eggs, parsley, poultry seasoning, and remaining 1 teaspoon pepper. Gradually stir in about 1 cup broth, until the stuffing is evenly moistened but not soggy. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.