Roasted Vegetable And Chestnut Stuffing

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Ingredients

  • 16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about 14 cups)
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  • Nonstick vegetable oil spray
  • 1 pound onions, cut into 3/4-inch pieces
  • 4 medium parsnips (about 15 ounces), peeled, cut into 1/2-inch pieces
  • 2 large bell peppers, cut into 3/4-inch pieces
  • 1 pound fresh shiitake mushrooms, stemmed, caps cut into 1-inch pieces
  • 3 tablespoons chopped fresh rosemary
  • 10 tablespoons butter, melted
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  • 2 1/2 7.4-ounce jars whole roasted chestnuts, quartered (about 4 cups)
  • 1/2 cup chopped fresh parsley
  • 2 large eggs
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  • Canned low-salt chicken broth

Description

Serve This Fall Salad As A Thanksgiving Appetizer Or For A Weeknight Dinner.

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