Countdown is ON. Happy Turkey Week! Veggie-stuffing is simply the way to go when you’re saving room for dessert (hello, pumpkin pie). This recipe can serve any time of the year. A real crowd pleaser and filled to the brim with nutrition, I call that a win-win in my book.
Veggie and Herb-based Stuffing
2015-01-22 21:58:32
Veggie herb stuffing is the way to go when you are saving room for pumpkin pie.
Ingredients
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, chopped
- 2 cups parsnips, chopped
- 2 cups sweet potato, chopped
- 3 cloves garlic, minced
- Fresh Thyme
- Fresh Sage
- 1 tbsp olive oil
Instructions
- Preheat oven to 400 F.
- Roast chopped parsnips, carrots, onions and sweet potato on a lined baking sheet for about 30 minutes in the oven, stirring half-way through.
- Sauté garlic and then mushrooms on a skillet with olive oil, about 8 minutes.
- Add roasted veggies to a food processor with thyme and sage to quickly pulse the mixture. You want it so that it's barely chopped, not a puree.
Nutrition By Mia https://nutritionbymia.com/