Families are already making plans for thanksgiving dinner.
Kroger Chef Paul Dowell has a vegetable-packed dressing that can be a perfect side for your turkey.
Roasted Root Vegetable Dressing
3 ribs Celery (large dice)
2 med. Carrots (peeled & large dice)
1 Parsnip (peeled & large dice)
1 Turnip (peeled & large dice)
½ Yellow Onion (large dice)
1 tsp. Dry Thyme
1 tsp. Kosher Salt
½ tsp. Coarse Black Pepper
1 Tbl. Olive Oil
1-12 oz. pkg. Pepperidge Farms Herb Seasoned Stuffing
2 cups Kroger Chicken Broth
½ stick Unsalted Butter
½ tsp. Ground Sage
To Taste Salt & Pepper
Preheat oven to 425 degrees.
In a medium bowl, combine all vegetables, thyme, salt, & pepper. Drizzle the canola oil over top. Toss the vegetable mixture well & spread out evenly on a baking sheet pan.
Roast vegetables until tender & golden brown, stirring occasionally, about 45-60 minutes. Reserve in a large mixing bowl & pour the package of stuffing over the top.
Lower oven temperature to 350 degrees & lightly spray a 9'X13" casserole dish with cooking spray.
In a small sauce pan add in the chicken broth, butter, & sage. Bring to a boil & pour the chicken broth mixture over top of the vegetable & stuffing. Toss together well & pour into the prepared casserole dish.
Bake 20-30 minutes, should be hot all the way through top lightly browned.
Enjoy hot out of the oven with your other holiday favorites!