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!