Butternut Squash, Brussels Sprout, And Bread Stuffing With Apples

Creator Notes

The major time I served this stuffing to my (omnivore) family, they were so enchanted that they did not even know it used to be vegan. I’ve made a pair of tweaks over time, but the core of the recipe–a delectable mix of cool weather squash, brussels sprouts, and true bread–has remained. —Gena Hamshaw

Test Kitchen Notes

Featured in: Our Easiest Thanksgiving Facet Dishes. —The Editors

System

• 
  1 pound
  
  butternut squash, cubed
  
  
• 
  1 pound
  
  brussels sprouts, halved
  
  
• 
  1
  

  medium gala apple, decrease correct into a 1/2 lope dice
  
  

• 
  2
  

  shallots, thinly sliced
  
  

• 
  3 tablespoons
  
  olive oil, divided into 2 tbsp and 1 tbsp
  
  
• 
  1 cup
  
  onion, diced
  
  
• 
  1 cup
  
  celery, diced
  
  
• 
  10
  

  slices bread of preference: crusty sourdough, dry cornbread, complete grain, or, at the same time as you are gluten free, millet bread from Meals For Life will work neatly. Ahead of preparing the recipe, streak away bread out for a day to turn into a bit dry, then decrease into cubes.
  
  

• 
  1 ¹/₂ cups
  
  vegetable broth (plus extra as wanted)
  
  
• 
  2 teaspoons
  
  unique rosemary, chopped
  
  
• 
  1 teaspoon
  
  unique thyme
  
  
• 
  1 teaspoon
  
  chopped unique fable
  
  
• 
  ¹/₃ cup
  
  dried cranberries
  
  
• 
  ¹/₃ cup
  
  pecans or walnuts
  
  

• Sea salt and pepper to taste