For years, we made this dressing as well as the instant Stove Top variety, which was your favorite. As you grew up, you learned to appreciate this fine dish, and Stove Top went out of the Thanksgiving menu.
Aromatic Roasted Vegetable Dressing
- 2 tablespoons olive oil
- 2 cups chopped carrots (cut into ½ inch pieces)
- 2 cups chunked potatoes (unpeeled)
- 4 or 5 shallots (type of onion), peeled and cut in half (1 cup)
- 2 small onions, peeled and cut into chunks
- ½ turkey or chicken broth
- 1 tart cooking apple, cored and cut into small dice
- ½ toasted chopped pecans
- 2 cups packaged stuffing mix
- ½ cup dry white wine or chicken stock or apple juice
- ½ cup chopped fresh parsley
- 2 tablespoons chopped fresh sage or 2 teaspoons dried leaves, crumbled
- 1 teaspoon dried thyme leaves, crumbled
- Salt and freshly ground pepper to taste
- 1 tablespoon butter or margarine
- Preheat oven to 400F.
- Swirl olive oil over large roasting pan, then add carrots, potatoes, shallots, onion and broth and stir to coat.
- Cook in the oven, stirring occasionally, until vegetables are tender and lightly browned, about 1 hour. Remove from oven.
- Lower oven temperature to 350F.
- Add remaining ingredients (except butter) and mix until thoroughly coated.
- Turn into a baking dish sprayed with nonstick cooking spray.
- Dot top with butter, if desired, and bake for about 1 hour, or until top is browned and dressing is heated through.
- If you use this as a stuffing, it’s plenty for a 12 – 14 pound turkey. Makes about 10 cups, to serve 8 with leftovers.
Photo by jarrodlombardo